INGREDIENTS: 1 pack of shelled edamame – precooked 1 cup of quinoa (cooked) 1 bell pepper (red, orange, or yellow) Handful of shaved carrots 1 avocado diced Mushrooms sliced Handful of shredded kale 1 celery stalk sliced OPTIONAL ADDITIONS: apple diced, jalapenos, onion, chicken, shaved almonds, any sliced vegetable Dressing: 2 tablespoons of olive oil,Continue reading “Edamame Quinoa Salad”
Category Archives: Assemble & Eat Meals
Charcuterie Board
INGREDIENTS: Cheeses: The key is to get a good variety of flavors, so I try to get at least two of both hard and soft cheeses. Below are my favorites! Hard cheese options: Manchego, Jarlsberg, Gouda, Cheddar Soft cheese options: Brie, Boursin, blue cheese, goat cheese Meats: Salami – I like the peppered kind theContinue reading “Charcuterie Board”
Berry Spinach Salad
INGREDIENTS: Spinach Kale Raspberries Cucumber Roasted Brussels sprouts/other roasted veggies Rotisserie chicken (shredded) Avocado Feta Balsamic Vinaigrette or Poppy seed dressing (this dressing is amazing with this salad!) DIRECTIONS Slice avocado, cucumber, and veggies Construct your salad- equal halves of spinach and kale, followed by all the toppings! Put dressing on top TIP: I madeContinue reading “Berry Spinach Salad”
Pear Balsamic Salad
INGREDIENTS: Spring Mix lettuce Bosc pear (You can really use any type of pear, I just prefer Bosc for salads- I used about a quarter or a half of the pear for this recipe) Blue cheese (or feta, or Gorgonzola) Cherry Tomatos Roasted pumpkin seeds (can use any type of roasted nut or seed!) MushroomsContinue reading “Pear Balsamic Salad”
Cooking in Clerkship 