1 head of red cabbage, vegetable stock, olive oil, 2 apples, apple cider vinegar, red wine, bay leaf,
salt & pepper, shallot, cinnamon and ginger
Apr 29, 2013
Apr 21, 2013
Apr 18, 2013
Apr 16, 2013
POWERHOUSE Salad
1 part Quinoa 2 parts H2O.
Add in desired amounts of dried cherries, sunflower seeds, walnuts, and Drew's Rosemary Balsamic. Mix and serve on local organic greens.
Apr 10, 2013
Feb 23, 2013
Jan 18, 2013
Dec 29, 2012
Dec 2, 2012
Oct 12, 2012
Oct 10, 2012
Early Fall Dinner
Butternut squash soup with rosemary sprig
Sourdough toast with mustard, egg and veggie sausage
Sweet potato fries and cinnamon, ginger, raw sugar and sea salt
Veggie samosa and sweet potato pancake
Topped off with a couple ginger cookies with a chocolate ginger candy and a glass of milk!
Oct 3, 2012
Lasagna Rolls w/ Pesto
Ingredients:
Lasagna Noodles- whole wheat
Pasta Sauce
Your fav. Italian cheese shredded
Ricotta cheese
Olive oil
Optional- sun dried tomato, pesto, black pepper
Steps:
1. Boil noodles al dente, drain, and add olive oil to coat
2. Lay noodles flat, add a layer of ricotta and pesto
3. Sprinkle on sun dried toms and pepper if desired
4. Spoon on and spread pasta sauce
5. Sprinkle on shredded cheese
6. Roll up noodle
I used a muffin tin and cup cake liners to place the rolls into and baked until heated through out.
Delish!
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