By Angelika Hanna I had postponed to make this recipe for a while. When I heard of it in the beginning of this summer, my initial, spontaneous thought was: ‘This sounds interesting, I’m gonna try this’. But then, every time I went shopping at the grocery store, I felt rather hesitant about buying the goat… Continue reading Strawberry-Lettuce-Goat Cheese Salad
By Angelika Hanna Recipe: Prep Time: 10 min Cuisine: Vegetarian World Cuisine Author: Angelika Hanna / Zest4Food Ingredients: Spinach, coarsely chopped Tomato, diced English cucumber, diced Celery stalk, sliced Red onion, chopped Feta cheese, diced Kalamata olives For the Dressing: Freshly pressed lemon juice Extra virgin cold-pressed olive oil Fresh ground black pepper, to taste Kosher… Continue reading Mixed Spinach Salad
This fruit & vegetable salad is summer in a bowl. It is crunchy & zesty, refreshing, fruity & nutty.
By Angelika Hanna This dish is a delicious lunch for two. No sides are needed in my view. It got it all: meat, veggies, herb, and a healthy grain. Recipe: Prep Time: 20 min Cook Time: 15 min Cool Time: 15 min Total Time: 50 min Yield: 2 servings Cuisine: North American/Canadian Author: Angelika Hanna… Continue reading Chicken-Spinach-Quinoa Salad
By Angelika Hanna This summer salad is plant-based, vegan, gluten-free, and oil-free. A tasty, refreshing, and healthy delight. Recipe: Prep Time: 10 min Cook Time: 15 min Cool Time: 15 min Total Time: 40 min Yield: 4 servings Cuisine: Vegan World Cuisine Author: Angelika Hanna / Zest4Food Ingredients: 1 1/2 cups of cooked quinoa 2 medium… Continue reading Avocado-Tomato-Spinach-Quinoa Salad
By Angelika Hanna This Quinoa salad recipe is a tweaked Tabbouleh. It doesn’t meet all the criteria to be called the ‘classic’ version. The classic Tabbouleh is made with Bulgur wheat instead of Quinoa. Traditional Tabbouleh calls for a lot of parsley (more than what I used in this recipe), fresh mint leaves, red chili… Continue reading Quinoa Tabbouleh Salad
By Angelika Hanna Recipe: Prep Time: 15 min (+ 4 hrs refrigerating time) Yield: 6 servings Cuisine: World Cuisine Author: Angelika Hanna / Zest4Food Ingredients: 1/2 medium-sized head red cabbage 2 large carrots 1 cup mayonnaise 3 tbsp Dijon mustard 1 tbsp apple cider vinegar 1/4 tsp celery salt (or if you prefer regular salt) 1/4… Continue reading Coleslaw