Serene's recipe thread

[bunsofaluminum]

This worked out really well.

Pomegranate-Pepper Pico de Gallo
1 pomegranate's worth of arils
3 green onions, thinly sliced
1 bunch cilantro, finely chopped
1 bell pepper, finely diced (I used yellow)
2 tbsp lemon juice (preferably fresh)
1 clove garlic, finely minced
1/2 tsp sea salt, optional

Mix. Eat.

this looks really good! I have pomegranates at home...hmmm, maybe something to bring for Thanksgiving.

[Jobet]

So happy with this batch of fat-free hummus.

1 can garbanzos, drained
1 can artichoke hearts in water, drained
2 cloves garlic
Juice of 1 lemon
1/2 tsp salt or mushroom powder, optional

Blend until very smooth.

Yummm! Thanks, Serene, for sharing. I can't wait to try this one. Ingredients just added to tomorrow's shopping list.

[grape]

I am going to try your pomegranate salsa today.

Can you share your recipe for the potato spinach to tacos please?

Thanks and happy new year

Pam

[moonlight]

I stole the idea for this out of one of Chef AJ's cookbooks. Hers is Brussels sprouts, but I hate those.

1/4 cup each white balsamic vinegar and cranberry mustard
1 head of cauliflower, cut into as big pieces as you want

Mix everything together in a big bowl, then turn out on a parchment lined baking sheet. Roast in a 400F oven (I used convection) for an hour or so, until it's as roasted as you want.

I'm going to try this with left over cauliflower. Thanks for sharing!