Serves ~6-7
2 lbs nectarines
4 apricots
1 cup almonds
5 dried dates
1 tbsp agave
Remove core and slice nectarines in large pieces. Puree apricots and agave to make a sauce. Mix sauce with the nectarines and place in serving bowl. Roast almonds and then puree with dates to make a crumble topping. Sprinkle topping over fruit.
Inspired by Ani Phyo
Monday, July 5, 2010
cauliflower "couscous" greek salad
1 head of cauliflower
1 lemon
salt/pepper/olive oil
1/4 cup mint (chopped fairly fine)
1/3 lb feta stuffed olives (~15 or so)
Puree cauliflower in food processor until it looks like couscous. Cut olives into halves, and then halves again (each into 4 pieces). Mix cauliflower, juice of 1 lemon, mint and olives, add salt/pepper/olive oil to taste
1 lemon
salt/pepper/olive oil
1/4 cup mint (chopped fairly fine)
1/3 lb feta stuffed olives (~15 or so)
Puree cauliflower in food processor until it looks like couscous. Cut olives into halves, and then halves again (each into 4 pieces). Mix cauliflower, juice of 1 lemon, mint and olives, add salt/pepper/olive oil to taste
Subscribe to:
Posts (Atom)
