Natashas Kitchen

_ Ingredients 1/4 cup olive oil 2 green apples cored and sliced thin 3 fennel bulbs sliced thin 1/2 cup chopped fennel fronds 2 tablespoons tahini 1/2 cup chopped walnuts toasted 3 tablespoons apple cider vinegar 3/4 teaspoon salt 1/4 cup pomegranate seeds 2 tablespoons honey (use date honey or agave to make it vegan) _ Instructions Prepare the fennel and apple slices, making sure to slice each very thin. To slice  the fennel, slice the bulb from the stalks. Slice the bulb in half, top to bottom. Use a smaller knife to cut out the core from each half. Place the flat side of each half bulb on the cutting board. Slice downward to  make thin strips. Remove fennel fronds from the stalks and chop them to make 1/2 cup of fronds.  Remove any tough stems. For the apples, slice in half and use a melon scoop to remove the core - or you  can use an apple corer for this step. Slice downward at a slight angle to create thin slices. You can also slice fennel and apple on a mandoli...

_ Ingredients 0.5 cup sunflower seeds 4 lbs broccoli 10 scallions chopped into 0.5 cup craisins 1.5 tbsp white balsamic vinegar tbsp sugar 0.5 cup mayonnaise _ Instructions Remove stems from the broccoli heads and chop them into smaller  bite-size florets. Pour 1/2 cup of water into a medium pot and bring to a boil. Add broccoli pieces to the pot and cover. Steam the broccoli for 4-5 minutes until bright green and tender-crisp. Remove broccoli pieces from the pot with a slotted spoon and place them on two  layers of paper towel, allow them to drain and cool completely. Toast the sunflower seeds in a skillet over medium heat until lightly browned. Place the broccoli florets, craisins, scallions, and toasted sunflower seeds in a  large mixing bowl. In a small mixing bowl, whisk together the mayonnaise, vinegar, and sugar. Add  sugar (or preferred sweetener) last, adding a teaspoon at a time until the dressing  is sweet enough for your taste.  Pour dressing ov...

_ Ingredients 7 tbsp olive oil 3 bunches curly kale 0.5 cup panko breadcrumbs 6 tbsp grated parmesan 1.5 tbsp lemon juice 9 cloves garlic 1.5 tbsp mayonnaise  tbsp water 0.5 tsp Worcestershire sauce  tsp Dijon mustard 0.5 tsp salt 1/7 tsp crushed red pepper flakes black pepper _ Instructions In a small saucepan, combine 1/3 cup of olive oil with the garlic  cloves. Cook over low heat, stirring occasionally to prevent burning,  until the garlic turns light golden brown and roasted, about 15  minutes. Carefully remove garlic from heat. The oil will be very hot. Once the oil has  cooled to room temperature, remove and reserve the garlic cloves. Keep the  garlic-infused oil, you'll need it soon.  In a blender combine roasted garlic cloves, mayonnaise, lemon juice, water, 1  tbsp parmesan, Dijon mustard, Worcestershire sauce, salt, pepper and Tabasco.  Blend until smooth and well combined. Turn the blender to medium and very slowly drizzle in...

_ Ingredients 1.5 lbs  cucumbers  1 oz fresh mint( chopped) 1 red bell pepper diced  1 avocado diced 1 yellow bell pepper diced  salt  3 tomatoes diced 1/4 cup fresh lemon juice 3.5 tbsp  olive oil _ Instructions Combine all vegetable ingredients in a bowl. Add olive oil, lemon juice  and salt. Stir gently to combine. Taste; add more lemon juice or salt, if  desired. Serve chilled or at room temperature. As the salad sits, a  delicious liquid will collect in the bottom of the bowl. Stir the salad to  meld the flavors, or dip bread in this juice for a treat.

_ Ingredients 4 small ripe tomatoes 1 lb persian cucumber 1/2 cup pitted Kalamata olives 1 small red cabbage 1 whole yellow bell pepper 5 oz small white button mushrooms 2.5 tbsp fresh lemon juice salt 2.5 tbsp olive oil _ Instructions Combine all vegetables in a large mixing bowl and mix well. In a small  mixing bowl, combine lemon juice, olive oil and salt. Pour over the  chopped vegetables and mix well. Serve.

_ Ingredients Salad Ingredients 2.5 cups water 1 cup uncooked quinoa 1 small small fennel bulb core  1 lb large carrots  1 bunch cilantro and/or mint 0.5 cup golden raisins 0.5 cup almond slices toasted sea salt  pepper Dressing Ingredients 1/3 cup olive oil 1 clove garlic minced 1.5 tbsp fresh parsley, roughly chopped 4 tbsp fresh lemon juice 1 tsp paprika 1.5 tsp ground cinnamon sea salt  pepper _ Instructions Rinse and drain the quinoa, then add the water and quinoa to a  medium pot. Bring to a boil over a high heat. Reduce the heat to low,  cover the pot and allow the quinoa to simmer for 15 minutes, until the  quinoa is tender and the water has been absorbed. Uncover and fluff  the quinoa, then transfer to a large bowl and let cool to room  temperature. The quinoa can also be made it ahead the night before,  or you can spread the quinoa in a layer on a baking pan and place it in  the fridge to cool quick. Make the dressing by a...

_ Ingredients Salad Ingredients 3 whole red apples 2 lbs head red cabbage about 0.5 cup green onion( chopped) 0.5 cup fresh mint( torn into small pieces) 7 dates chopped 3/4 cup blue cheese crumbles 1/2 cup walnuts chopped and toasted  pepper Salt Dressing Ingredients 1 1/2 tbsp dijon mustard 2 tbsp mayonnaise 1/4 cup olive oil 1 1/2 tbsp red wine vinegar 1/4 tsp salt 1 1/2 tbsp honey _ Instructions In a mixing bowl whisk together the olive oil, mayonnaise, red wine vinegar, dijon mustard, honey and salt until well combined. Toss the salad ingredients together with the dressing until the salad is evenly covered and ingredients are well mixed. Add the dressing to taste-- you may not need all of it depending on personal preference. Season with additional salt and freshly ground black pepper to taste, if desired. Serve.

_ Ingredients 6 oranges 6 oz baby spinach 1/2 cup pomegranate seeds  avocado Dressing Ingredients 2.5 tbsp olive oil 1.5 tbsp honey 1 tbsp apple cider vinegar 1 tbsp dijon mustard 2.5 tsp poppy seeds garlic powder salt 1/7 tsp onion powder _ Instructions To make dressing, combine ingredients in a small bowl and whisk until well combined. Assemble the salad, spinach, oranges, sliced avocado and pomegranate seeds in a  serving bowl or on individual plates. Drizzle with dressing and serve. If you  prefer, you can also toss the spinach with the dressing just before serving, then  top with remaining ingredients.

_ Ingredients Dressing Ingredients 3 tbsp  olive oil 4 tbsp freshly squeezed lemon juice 1.5 tsp honey 1.5 tsp lemon zest 0.5 tsp crushed red pepper flakes  Pasta Salad Ingredients 5 cups dry bowtie pasta 0.25 cup pine nuts 1  heirloom cherry tomatoes 0.5 tsp olive oil 0.25 tsp salt  black pepper 1 cup chickpeas 0.5 cup crumbled feta cheese 1/3 cup  green olives 1/4 cup basil chopped _ Instructions Cook the pasta according to directions on the box to desired  tenderness. Drain, rinse with cool water till pasta is room temperature.  Reserve. Heat a medium saute pan over medium heat and toast the pinenuts,  stirring frequently, until golden brown and fragrant. Reserve pinenuts  in a small dish; keep the pan on medium heat. In a small bowl, combine tomatoes, olive oil, 1/4 tsp salt and pinch of  black pepper. Toss to combine, then add the tomatoes to the hot pan  you toasted the pinenuts in. Give them a shake occasionally and cook...

_ Ingredients 1 lb green beans 2.5 tbsp fresh chopped dill 1.5 tbsp  olive oil 1lb roasted peeled beets 0.5 cup pistachios tbsp date honey syrup Salt pepper _ Instructions In a mixing bowl, toss the green beans with the olive oil, salt and  pepper to taste. Heat a nonstick skillet over medium high heat. Pour the olive oil-coated seasoned  green beans into the skillet and sauté for 6-8 minutes, or until just tender. If the  green beans are browning faster than they're cooking, cover the skillet and reduce  heat to medium, then let them cook until they become tender. Remove from heat  and let the beans return to room temperature. Toast the pistachios in a small skillet over medium heat until lightly toasted and  fragrant. Toss cooked green beans with the pistachios and 1 1/2 tbsp fresh dill, then  transfer to your serving dish. Sprinkle the beetroot wedges lightly with salt and then arrange them amongst the  green beans. Sprinkle the remaining ...

_ Ingredients 9 oz curly kale 10 oz fresh figs  2.5 tbsp olive oil 10 oz halloumi cheese 1/2 cup roughly chopped walnuts  salt 3 tbsp lemon juice _ Instructions Lightly grease a skillet and heat over medium. Slice the halloumi  cheese and place the slices in the skillet. Let the halloumi fry for 7-8 minutes till golden brown on both sides. Allow the  halloumi to cool to room temperature. Chop the halloumi into small pieces. Cut the stems off the figs, then slice them in half. Discard the stems. Cut the leaves of kale off of the thick, tough stalks; discard the stalks. Chop the  kale leaves into bit-sized pieces. You should end up with around 8-10 cups of  kale leaves. Place the kale leaves into a salad bowl and pour the olive oil over them. Massage  the olive oil into the kale with clean fingers for 2-3 minutes till the kale is  softened and slightly wilted. This will help remove bitterness from the kale. Add the balsamic vinegar or lemon juice, f...