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Market Fresh Tabbouleh Salad with kalamata olives, persimmon, radishes, heirloom tomatoes, Persian cucumber, and pearl couscous | Helene Dujardin / Tartelette

This vegan buddha bowl has it all - fluffy quinoa, crispy spiced chickpeas, and mixed greens, topped with a mouthwatering red pepper sauce! | via Well and Full

Brussels Sprouts Salad with Apple, Walnuts, and Parmesan-Pecorino Crisps From: Laura Davidson of Blogging Over Thyme Ingredients Lemon Walnut Vinaigrette:1/3 cup lemon juice 1.5 teaspoons Dijon mustard 1/2 teaspoon honey 1/3 cup walnut oil (or extra virgin olive oil) Kosher salt Freshly ground black pepper Parmesan-Pecorino Crisps: 1 ounce parmigiano-reggiano cheese, finely box-grated 1 ounce pecorino cheese, finely box-grated Cracked black pepper Brussels Sprout Salad: 1 and…

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