'My favorite salads are those that have a variety of flavor and texture, so that every bite is different from the one before. This salad has all that. From the variety of lettuce to the simple and savory dressing that is poured over the mix of roasted beets, apples, feta and nuts, this salad is an amazing meal for lunch or dinner. 

You can make the dressing and roast the beets ahead of time to be able to quickly toss this salad together for a quick meal during the week. If you're really in a pinch for time, you can skip roasting your own beets and use canned beets instead.'

Read more...

ED. NOTE: Use organic ingredients for optimal health benefits.

'Everything about this recipe is easy. The only trick is patience after it comes out of the oven. It needs to sit for awhile to let the polenta settle and firm up at the bottom. Cut into it too soon (like I did in my impatience to taste it) and you'll get a bit of a runny mess. 

So definitely do as step 5 says and let it sit for at least 10 minutes. Don't worry -- it'll stay hot. And the leftovers the next day -- wrapped in parchment paper and foil and heated up in the oven for about 20 minutes -- are just as delicious as when first baked.'

Read more...