Fit and Fed
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Kale salad with gingery honey lemon dressing, apple, avocado, sunflower seeds and spring radishes.
A celery root, fennel, and Granny Smith salad with some extras like parsley, walnuts and golden raisins.
An easy salad making use of my new find, Cotswold Double Gloucester cheese, plus avocados and toasted sunflower seeds.
This spicy lentil soup straddles the difference between American lentil soup and Indian dal.
A festive red, green, and orange winter salad with pomegranate seeds and dressing, Fuyu persimmon, red pear, and greens.
Green salad with sliced pears, toasted hazelnuts, and goat cheese.
A gratin with butternut squash, pecan, and vegan ‘goat cheese.’
How to cook and peel fresh chestnuts.
Kabocha squash (Japanese pumpkin), tofu, and red bell pepper in a Thai red curry coconut milk sauce.
Vegetable stock, celery root, and leek or onion combine to fill out the flavor of this celery root soup, while the cup of soy or other milk adds a bit of creaminess.
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