Strawberry Salad with Balsamic Ingredients ¼ cup balsamic vinegar 1 cup sliced strawberries 1 cup halved cherry tomatoes 1 cup halved mini mozzarella balls 1 ripe avocado, pitted and diced ⅓ cup pecans, toasted ⅓ cup fresh basil leaves, torn Extra-virgin olive oil, for drizzling Sea salt and freshly ground black pepper Instructions In a small saucepan, bring the balsamic vinegar to a high simmer over medium heat. Stir, then reduce the heat to low and simmer until the vinegar has thickened and reduced by half, about 8 to 10 minutes. Set aside to cool. Place the strawberries, cherry tomatoes, mozzarella, avocado, pecans, and basil in a shallow bowl or platter. Drizzle with olive oil and season generously with salt and pepper. Gently toss. Drizzle with the reduced balsamic.. https://www.lovea ...

Green Goddess Dressing Ingredients 1 cup whole milk Greek yogurt 1 cup fresh parsley 1 cup mixed soft leafy herbs, dill, mint, tarragon and/or cilantro 2 tablespoons chopped chives 2 tablespoons fresh lemon juice, plus ½ teaspoon zest 1 tablespoon extra-virgin olive oil 2 teaspoons capers 1 garlic clove ¼ teaspoon sea salt Freshly ground black pepper Instructions In a food processor, combine the yogurt, parsley, mixed herbs, chives, lemon juice, zest, olive oil, capers, garlic, salt, and pepper. Pulse until well combined. Season to taste. Serve as a dip or toss with salad greens. Store in an airtight container in the fridge for up to 5 days.   https://www.loveandlemons.com/green-goddess-dressing/#wprm-recipe-container-48918

Lemon Poppy Seed Muffins Ingredients 2¼ cups all-purpose flour, spooned and leveled 2 teaspoons baking powder ½ teaspoon baking soda ½ teaspoon sea salt 1 cup whole milk Greek yogurt 2 large eggs ⅔ cup granulated sugar ½ cup unsalted butter, 1 stick, melted ½ cup milk ¼ cup fresh lemon juice 2 tablespoons lemon zest 1 teaspoon vanilla extract 2 tablespoons poppy seeds Lemon Glaze, optional Instructions Preheat the oven to 400°F and lightly oil or spray a 12-cup muffin tin or line it with muffin liners. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a large bowl, whisk together the yogurt, eggs, sugar, melted butter, milk, lemon juice and zest, and vanilla. Add the dry ingredients to the wet ingredients and stir just until combined. Do not overmix. Fold ...

Fresh Spring Rolls Ingredients 4 ounces vermicelli noodles or other rice noodles 8 large rice paper wrappers 1 carrot, julienned ½ English cucumber, julienned 3 ounces extra-firm tofu, cut into strips 1 jalapeño pepper, stemmed, seeded, and cut into strips 1 mango, peeled and cut into strips 1 avocado, cut into strips Fresh basil, mint, and cilantro leaves Peanut sauce, for dipping Instructions Prepare the noodles according to the package instructions. Drain and rinse under cold water. Fill a large bowl with warm water and dampen a clean kitchen towel. Spread the kitchen towel over a flat work surface. Soak a spring roll wrapper in the warm water for 15 seconds, or until pliable. Lay the wrapper flat on the kitchen towel and place some of the noodles, carrot, cucumber, tofu, jalapeño, mang ...

Tabbouleh Ingredients ⅓ cup extra-virgin olive oil 3 tablespoons fresh lemon juice 1 garlic clove, grated ½ teaspoon sea salt ¼ teaspoon ground coriander Pinch cinnamon 3 cups finely chopped curly parsley, about 2 bunches 1 cup diced English cucumber 1 cup cored and diced tomato ⅔ cup cooked bulgur wheat(See Notes) ⅓ cup finely chopped fresh mint 2 scallions, chopped Instructions In a large bowl, whisk together the olive oil, lemon juice, garlic, salt, coriander, and cinnamon. Add the parsley, cucumber, tomato, bulgur, mint, and scallions and toss to combine.  Season to taste and chill until ready to serve. Notes To cook coarse bulgur, bring 2 cups of water to a boil in a medium pot. Stir in 1 cup dry coarse bulgur, cover, and remove from the heat. Let sit for 20 to 30 minutes, or unt ...