Cynthia Lee Cartier

[...] for up to two weeks. The post Honey Mustard Dressing… Veganized appeared first on Cynthia Lee Cartier. [...]

[...] flaws, she manages to extol the […] The post Mindy Kaling – Book Review appeared first on Cynthia Lee Cartier. [...]

[...] squash because it dries it out and makes […] The post Acorn Squash Recipe appeared first on Cynthia Lee Cartier. [...]

[...] is on the outside of the squash […] The post Cooking Acorn Squash appeared first on Cynthia Lee Cartier. [...]

[...] Lemony Italian Dressing Servings: makes 3 cups Ingredients: 1 cup white vinegar 1 1/3 cups extra-virgin olive oil 2 Tbs. lemon juice 2 tsp. agave syrup [...]

[...] Tomato Basil Dressing Serves: makes approx 2 cups Ingredients: 3 ripe medium tomatoes, chopped 1/4 cup extra virgin olive oil 2 Tbs. red wine vinegar 1 [...]

[...]   Honey Mustard Dressing: Servings: 3/4 cups Ingredients: 1/2 cup SO Delicious Cultured Coconut Milk 2 Tbs. prepared mustard 2 Tbs. agave syrup 4 tsp. [...]

[...] Cooking Acorn Squash: How to Cut and Cook an Acorn Squash Cutting winter squash isn’t like cutting through a tomato with a Ginsu Knife, but a few tricks [...]

Eggplant — Cheers to the Purple Beauty! This is a dig… I mean a post about eggplant for a dear someone in my life and anyone else here who can’t [...]

[...] Serves: makes 4 sandwiches Ingredients: 2 Tbs. olive oil 1 Tbs. balsamic vinegar 2 portobello mushrooms, cut in half 1 red bell pepper, cut in quarters – stem to end – and seeded 1/4 tsp. sea [...]

  Serves: makes 2 wraps Ingredients: 1 cup eggplant, peeled or not, and then diced 1/2 cup red bell pepper, finely diced 4 green onions, finely chop [...]

[...] Acorn Squash Recipes: Mushroom & Barley Stuffed Acorn Squash This recipe for Mushroom & Barley Stuffed [...]

Servings: 4 for meal servings, 8 for small side salads Ingredients: 10 baby potatoes (purple or colored if you can get them) or 6 small red potatoes [...]