2 cans garbanzo beans (chick peas), fresh parsley, feta cheese, kalamata olives, cherry tomatoes, grated red onion.
dressing: fresh lemon juice, fresh orange juice, red wine vinegar, olive oil, black pepper.
brussel sprouts with bacon & figs.
In a dutch oven, brown one pound bacon cut into small pieces (I like to use center cut). Once crispy, remove bacon and place on a paper towel. Add about a pound of washed and halved brussel sprouts to the bacon fat and cook about 8 minutes. Add 1.5 cups water and about 1/4 - 1/2 cup dried, chopped figs. Cook until water is absorbed and brussel sprouts soft.
Add crispy bacon and cook another few minutes.
*you may add more or less figs depending on how sweet you like it.
best carrot salad: shredded carrots, tangerine segments, fresh mint, fresh parsley, scallions, goat cheese.
dressing: olive oil, fresh tangerine juice, red wine vinegar, lemon juice, fresh ground pepper.
pumpkin pie w powdered sugar star.
first time using the crock pot this season!
beans, browned meat, canned tomatoes (whole, pealed & diced), tomato paste, chili powder, herbs, garlic, S & P. top with greek yogurt and shredded cheddar.
new wave salad.
100% whole wheat fettuccine tossed with a basil/parsley/red wine vinegar/dijon mustard/lemon juice/extra virgin olive oil vinegrette.
grape tomatoes cut in half.
chopped, baked chicken.
blanched haricot verts.
chopped basil leaves.
parmigiano reggiano cheese.
80’s inspired womens day wear dress final project.
the rapture - in the grace of your love.
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revamp baked chicken: 100% whole wheat pasta. chopped chicken. sun dried tomatoes. kalamata olives. olive oil. parmigiano reggiano. fresh parsley. a little bit of pasta water. salt & pepper.