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This chopped salad is loaded with fiber and prebiotic chickpeas, promoting a healthy gut. Green cabbage keeps the color vibrant and fresh, though red cabbage works just as well. View Recipe
Kinilnat, or ensalada, is an Ilocano salad.Unlike some Western salads, kinilnat accompanies the main course as a side dish. The leaves, shoots, blossoms, immature fruits or other parts of the vegetables are blanched, drained and dressed with bugguong munamun (anchovy paste) or patis (), and sometimes souring agents like kalamansi, kamatis (), or suka (). [1]
Southwestern Salad. Crispy romaine is topped with black beans, grape tomatoes, bell peppers, corn, avocado, and pepper jack cheese. If that isn't tasty enough, just wait until you try the from ...
This tuna salad recipe gets an upgrade with olives, feta and a tahini dressing. Served over baby spinach, this is the perfect easy and light lunch or dinner salad. View Recipe. Kale & Strawberry Salad
This nutrient-packed grain bowl recipe comes together in 15 minutes with the help of a few convenience-food shortcuts like prewashed baby kale, microwavable quinoa and precooked beets.
A tempura-like Filipino street food of duck or quail eggs covered in an orange-dyed batter and then deep-fried. Tokneneng uses duck eggs while the smaller kwek kwek use quail eggs. Tokwa at baboy: A bean curd (tokwa is Filipino for tofu, from Lan-nang) and pork dish. Usually serving as an appetizer or for pulutan. Also served with Lugaw.
Laing (pronounced LAH-ing), is a Filipino dish of shredded or whole taro leaves with meat or seafood cooked in thick coconut milk spiced with labuyo chili, lemongrass, garlic, shallots, ginger, and shrimp paste. It originates from the Bicol Region, where it is known simply as pinangat.
Nourishing ingredients that can help reduce chronic inflammation— like fish, avocado, beans and kale— take center stage in these delicious lunches. Each of these recipes focuses on complex ...