Artichoke Dip

Artichoke Dip
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Artichoke Dip
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Ingredients
Servings:
Instructions
  1. Preheat oven to 350˚F. Blend all ingredients except the artichokes, spinach and parsley in a food processor until smooth. Add the artichokes, spinach and parsley and pulse chop until mixed well. Pour in a baking dish and bake for 20 minutes, cool slightly and serve with organic, non-GMO tortilla chips.
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Quinoa Tabbouleh Salad

Quinoa Tabbouleh Salad
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The quinoa replaces traditional tabbouleh in this recipe, and is lovely combined with the parsley, mint and lemon flavors.
Quinoa Tabbouleh Salad
Print Recipe
The quinoa replaces traditional tabbouleh in this recipe, and is lovely combined with the parsley, mint and lemon flavors.
Ingredients
Servings:
Instructions
  1. Rinse the quinoa well and strain with a fine strainer.
  2. Cook quinoa in water—bring to a boil, reduce heat and simmer 20 minutes covered on low heat, set aside to cool.
  3. Combine cooled quinoa with remaining ingredients.
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