This red cabbage pesto is a unique and tasty variation of the traditional pesto. The addition of yogurt and sesame oil gives it a creamy, nutty texture. Enjoy it as a dip for vegetables, spread it on toast or mix it with pasta for a tasty and healthy meal.
Ingredients:
1/2 head red cabbage, coarsely chopped
1/4 cup pine nuts
1 pear, cut into pieces
1/2 cup plain yogurt
2 tablespoons sesame oil
Salt and pepper to taste
Instructions:
Toast pine nuts in a dry skillet over medium heat until golden, about 5 minutes. Set aside to cool.
In a food processor, blend chopped red cabbage until finely chopped.
Add cooled pine nuts, chopped pear, yogurt, sesame oil, salt and pepper to food processor. Pulse until the mixture is well combined and has a smooth texture.
Taste the pesto and adjust the seasoning if necessary.
Serve the red cabbage pesto immediately or store in an airtight container in the refrigerator
ENJOY!!
-THRY-
Turnip and bean salad is a healthy recipe! Here are some of the reasons why:
Turnips are low in calories and high in fiber, making them a great addition to any healthy meal. They are also rich in nutrients like vitamin C, vitamin K, and potassium.
Flageolet beans are a great source of plant-based protein, fiber, and iron.
Spinach is a nutrient-dense leafy green that is high in vitamins and minerals like vitamin A, vitamin C, and iron. It is also low in calories and high in fiber.
Onions contain antioxidants that help protect against chronic diseases like heart disease and cancer. They are also a good source of vitamin C, vitamin B6, and folate.
Garlic contains compounds that have been shown to have anti-inflammatory and antibacterial properties. It is also a good source of vitamin C, vitamin B6, and manganese.
Olive oil is a healthy, It also contains antioxidants.
Overall, this turnip and bean salad is a great source of fiber, protein, vitamins, and minerals, making it a healthy and delicious choice for a meal.
Ingredients :
2 medium turnips, peeled and thinly sliced
1 lemon, with its juice
1 teaspoon of salt
2 cups cooked flageolet beans
2 cups baby spinach
3 cloves garlic, minced
1/4 cup olive oil
1/2 onion, finely chopped
1/2 teaspoon dried thyme
Salt and pepper to taste.
Instructions:
In a large bowl, combine sliced turnips, lemon
juice and 1 teaspoon salt. Add enough water to cover the turnips and mix
well. Cover the bowl and refrigerate for at least 2 hours.
Mix minced garlic, olive oil and baby spinach.
In a skillet, sauté chopped onions until golden. Set aside.
Drain turnips and rinse well. Add the turnips to the bowl with the spinach leaves and mix well.
Add the cooked flageolet beans to the bowl and mix.
Add the fried onions and dried thyme to the bowl and mix well.
Season with salt and pepper to taste.
Serve the turnip and bean salad immediately or refrigerate until ready to serve.
Enjoy your delicious turnip and bean salad with garlic, spinach and onions!
-THRY-
These tacos are easy to make and packed with flavor, and the addition of
the egg yolk adds a rich and creamy texture. The combination of the
tangy goat cheese, juicy tomatoes, and crispy taco breads makes for a
delicious and satisfying meal.
Ingredients:
- 4 taco breads
- 2 medium tomatoes, diced
- 100g goat cheese, crumbled
- 4 egg yolks
- Persly, olives
- Salt and pepper, to taste
Instruction:
Heat a non-stick skillet over medium heat.
.
Spoon the tomato and goat cheese mixture onto the taco buns, distributing it evenly.
Break an egg and separate the yolk from the white. Place yolk on top of tomato and goat cheese mixture and cut up olives.
Season tacos with salt and pepper to taste.
Fold the tacos into a square in the pan over low heat and cook for 2 to 3 minutes on each side.
Serve the tacos hot.
Enjoy!
-THRY-
This red cabbage pesto is a unique and tasty variation of the traditional pesto. The addition of yogurt and sesame oil gives it a creamy, nutty texture. Enjoy it as a dip for vegetables, spread it on toast or mix it with pasta for a tasty and healthy meal. 
