This is a simple tasty condiment that should be in everyone's repertoire. It's a delicious and versatile way to finish off a variety of dishes. Roasted Potatoes, Veggie Cakes, Vegan Egg Scrambles, Tacos, spooned on top of grilled veg, I even like it instead of a typical salad dressing on crunchy chopped salads. Every time I make Mujaddara (one of my favourite Middle Eastern rice and lentil dishes, I want this on the side with chopped romaine lettuce.)
Chopped parsley (I will add cilantro sometimes if I have it), olive oil, lemon juice, garlic S & P, and a sprinkle of chili flakes if desired. Simple. You can adjust the amount of garlic and lemon to your personal taste. I think it depends on what you like and what you are serving it with. (I personally love garlic, and I like to make it bright, but sometimes I serve extra lemon on the side of certain dishes which would add more acidity overall)
I tend to go through a batch of this quickly and always wish I had more. I'll probably start doubling it for my purposes!)
salsa verde recipe
I love making healthier treats using whole food ingredients. These granola bars are no bake (I do toast oats and nuts in oven for best flavour), super chocolatey and delicious. They aren't overly sweet, which is how I like them. The mixture is made up of toasted oats & nuts, dates, cocoa powder, tahini, maple syrup and a bit of coconut. (feel free to sub the coconut for some dried fruit). For a bit of extra sweetness and chocolate factor, I like to add a sprinkle of mini chocolate chips on top. I adapted the recipe from the Minimalist Baker.
Yield: One 8x8 pan of granola bars
Hey! I'm Trisha