Spinach, Kale Phyllo Pie

Spinach, Kale Phyllo Pie
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Spinach, Kale Phyllo Pie
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Ingredients
Servings:
Instructions
  1. Mix all of the ingredients except the phyllo and olive oil together in a bowl. Set aside.
  2. Layer 6-8 sheets of phyllo pastry, brushing the top of each sheet with olive oil before setting the next on top. Pour the mixture over the phyllo and spread out evenly. Top with 6-8 more phyllo sheets, repeating the brushing with olive oil between each sheet.
  3. Bake at 375˚F for 30 mins.
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Chicken Salad with Asparagus and Creamy Dill Dressing

Chicken Salad with Asparagus and Creamy Dill Dressing
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Chicken Salad with Asparagus and Creamy Dill Dressing
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Ingredients
Chicken Salad with Asparagus
Creamy Dill Dressing
Servings:
Instructions
Chicken Salad with Asparagus
  1. Steam asparagus, covered, 3 minutes or until crisp-tender. Drain and plunge into ice water; drain. Combine asparagus, chicken, radishes and Creamy Dill Dressing in a large bowl; toss well. Serve on top of mixed greens.
Creamy Dill Dressing
  1. Combine all ingredients in a medium bowl, stirring well with a whisk.
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Beet Borscht

Beet Borscht
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Beet Borscht
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Ingredients
Servings:
Instructions
  1. Heat olive oil in a large pot over medium heat. Add onions and garlic and sauté until soft. Add carrots, beets, potatoes, and turnip and sauté for 10-15 minutes until vegetables start to soften. Add broth and bring to a boil; reduce heat and simmer for 15 minutes. Stir in lemon juice, dill and salt or Herbamare. Serve topped with Cashew Sour Cream.
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