Farmers Market Quinoa Salad
Farmers Market Quinoa Salad 1 cup quinoa, rinsed 2 cups water 3 tbsp extra virgin olive oil 1/2 tsp Spike seasoning or sea salt and pepper to taste 1-2 Heirloom tomatoes, diced 1 peeled cucumber, seeded and diced 3 scallions, chopped 1 cup fresh arugula, rough chopped 1/2 cup
Baby Arugula Salad with Quinoa Croquettes
Baby Arugula Salad with Quinoa Croquettes 1 cup quinoa, rinsed 2 cups water 8 ounces fresh goat cheese, crumbled 3 scallions, finely chopped 2 tablespoons fresh chopped flat leaf parsley 1/4 teaspoon sea salt Fresh cracked black pepper to taste 3 tablespoons avocado oil For salad: 5 ounces baby
Creamy Zucchini and Avocado Soup
Creamy Zucchini and Avocado Soup 2 tablespoons avocado oil 1 Vidalia onion, finely chopped 2-3 garlic cloves, chopped 2-3 medium zucchini, diced 4 cups low sodium vegetable broth 1/4 teaspoon cayenne 1/4 teaspoon ground cumin ¼ teaspoon sea salt Freshly ground black pepper to taste 1 avocado, seeded 1 cup fresh
Creamy Roasted Beet Hummus
Creamy Roasted Beet Hummus 3 large beets, trimmed 1 Tbsp extra-virgin olive oil 3 cloves garlic, peeled ¼ cup sesame tahini 1 cup plain, whole milk Greek yogurt ½ fresh lemon, squeezed ¼ teaspoon sea salt Fresh cracked pepper to taste ¼ teaspoon cayenne pepper Fresh chopped parsley for garnish Edible
Avocado Toast Fresh from the Spring Garden
Opening weekend at the Atlanta Botanical Garden was as scrumptious as usual. The beautiful Imaginary Worlds exhibit and Garden Chef demos in the Edible Garden are all part of the beginning of another fun season for 2018. Atlanta Botanical Garden This