Spread the loveIngredients FOR THE SALAD: 2-3 cups Baby Spinach Fresh Leaves 2 carrots, sliced and grilled 1/3 teaspoon grated fresh ginger 1 clove of garlic, minced 1 teaspoon Dijon mustard 1/2 teaspoon soya sauce 1 Tablespoon mayonnaise 1 teaspoon honey FOR THE STEAK: 1 pound Flank steak or skirt steak Salt and Pepper to seasoned 1 teaspoon Pomegranate Molasses 2 Tablespoon Extra Virgin Olive Oil Preparation Dry Steak with paper towels. Place steak in a large bowl to marinate for about 35 to 40 minutes with salt, freshly ground black pepper, pomegranate molasses, and olive oil. Meanwhile, heat the…
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Continue ReadingSpread the loveThe Ultimate appetizer! Super easy to make with store-bought tubes of polenta. Slice, bake and top with a creamy irresistible delicious mushroom sauce. Ingredients 1 pound store bought-tube pre-cooked polenta, sliced in 1/2-inch rounds 1/2-pound White button mushroom(cremini), chopped 1/3 cup Mozzarella cheese, grated 1 onion, small diced…
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Continue ReadingSpread the loveA hearty, warm side dish for your Thanksgiving table or to enjoy on its own as a vegetarian main dish. Ingredients 4 large potatoes, Yukon gold peeled and cut in large pieces 1 pound of fresh cremini, morel or white mushrooms, pat dry with paper towel and…