Lunch at work or on the go is one of the stumbling points of healthy eating. In a typical work environment, it's easy to give in to the convenience of fast food, take out, and restaurant lunches. Unfortunately, eating unhealthy lunchtime meals will take a toll on both wallets and waistlines.
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(4-6 servings)
2 ½ pounds small Yukon Gold potatoes or new potatoes cut into 1/8ths
Vegetable cooking spray
¼ cup lemon juice
4 garlic cloves, minced or 4 cloves roasted garlic
¾ cup chopped fresh basil
1 tablespoon Dijon mustard or Creole mustard
1 teaspoon salt
½ teaspoon freshly ground pepper
2/3 cup olive oil |
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4 cups fresh basil
1/2 cup olive oil
2 cloves garlic
6 sprigs parsley
Salt and pepper to taste
3/8 cup pine nuts, lightly toasted
(you can substitute almonds or walnuts)
3/4 cup fresh grated parmesan or romano cheese (preferably imported Reggiano)
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4-6 ounces pea tendrils
1 tablespoon toasted sesame seeds
Soy-Vinaigrette Dressing
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Cool micro greens salad. Try it today
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here's a reason tomato and mozzarella go well together—the sweet fruit sings on top of smooth, tangy mozzarella. The combination is most familiar on a pizza, but I love them together in a raw tomato salad or simply sliced and drizzled with olive oil for a classic Caprese salad. |
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