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Avocado halves garnished with black and white sesame seeds, at Bo’s Kitchen. We often enjoy an avocado half for breakfast, plain or with a splash of balsamic vinegar. We also have it as a first course with lunch or dinner. While we’ve filled the centers with everything from tuna salad to marinated cherry tomatoes…
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A rainbow salad, healthful color in any season (photo courtesy Bo’s Kitchen). This summery-looking salad can be made with winter ingredients. It can be raw, or a cooked salad, with sauteed bell peppers and Brussels sprouts. It can have a center of grains or rice noodles (shown), or be all vegetables. Our inspiration is…
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[1] Not justs a side or salad: a sandwich of sprouted green lentils (all photos courtesy Tru Roots). [2] Any grain or legume can be sprouted. You can find them fresh in health food stores, or dehydrated in a broader selection of markets. [3] Sprouted bean and lentil dip with chia (Here’s the recipe). [4]…
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Brodo di pesce, fish soup, is an Italian term for what has been made in coastal, lake and river communities for millennia. Freshly-caught fish went into a pot with water and whatever vegetables were available to flavor it. Water plus vegetables equals vegetable broth. Bouillabaisse, a traditional Provençal fish soup or stew (the difference), a…
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[1] Grilled chicken breast with grilled orange slices (all photos courtesy Sun Basket). [2] Steak salad with mandarin segments. [3] Pork chop in broth with vegetables and apples. [4] Grilled salmon with pink grapefruit and carrots. Breakfast is the meal of the day that’s welcoming to fruit additions. Bananas, berries and oranges frequently appear…
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