Graduation Celebration Luncheon
Celebrating our Magna Cum Laude high school graduate with a gathering of the clan, I chose wraps as food that would appeal to all ages. Tied with a chive diploma-style, they also played into the theme.
Nutritional Therapy with Diana Galindo
Posts
Mother’s Day Brunch
Not just for Mother’s Day, you can use this menu if have an extended family get-together or want to enjoy a Saturday or Sunday morning with friends.
Greens and Edamame Salad
I love this salad for the hint of mint, the freshness of the greens and edamame; the blend of flavors is truly lovely. And it is also nutrient-rich, greens and beans are health-promoting superfoods.
The original recipe calls for escarole, a form of endive. Endive tends to be bitter, and it’ not always available so I usually make this salad with a blend of spinach and baby kale, or finely sliced lacinto kale.
Sometimes, to give it color, I add finely sliced raddichio to the green mix.
This salad can become a delicious entrée tossed with whole-wheat pasta (I like penne or elbow pasta for this) or leftover cooked quinoa.
To make it vegan, replace toasted sunflower seeds for the shredded Parmesan.
Recipes
Greens and Edamame Salad
I love this salad for the hint of mint, the freshness of the greens and edamame; the blend of flavors is truly lovely. And it is also nutrient-rich, greens and beans are health-promoting superfoods.
The original recipe calls for escarole, a form of endive. Endive tends to be bitter, and it’ not always available so I usually make this salad with a blend of spinach and baby kale, or finely sliced lacinto kale.
Sometimes, to give it color, I add finely sliced raddichio to the green mix.
This salad can become a delicious entrée tossed with whole-wheat pasta (I like penne or elbow pasta for this) or leftover cooked quinoa.
To make it vegan, replace toasted sunflower seeds for the shredded Parmesan.