This restaurant-inspired dip has all the richness and flavor of your favorite appetizer on the menu. Plus, you'll feel good about serving up vitamin A-rich spinach.
We have been greatly enjoying my Chocolate Coconut Milk Ice cream, and it was really hard to even want to try another recipe, but with berry season being upon us, I knew I had to try a berry recipe. And
Ottolenghi's beautiful red rice and quinoa recipe - a substantial, color-flecked platter showcasing citrus-dressed grains punctuated by pistachios, dried apricots, and arugula.
This recipe is so easy that I threw it together for a quick weekday lunch. I loved the flavor. I loved the consistency. And I loved the fact that they weren't really noodles.
This recipe is quick, delicious and invigorating! You can serve it warm or cold, as a main or side dish. It offers protein, probiotics and antioxidants!
