This year I’ve decided to go with a pomegranate salad. Pomegranate is full of sweetness, and combined with the peppery, slightly bitter flavor of arugula you have an incredible combination of rich tastes – contrasting, yet complementary. And the lemon and mustard bring in just the right amount of seasoning and add a nice texture to the salad. Read more
Recipe courtesy of Sweet Amandine for Diabetes Awareness Month
1 10 oz. package frozen lima beans
1/4 c. water
1 overflowing T. olive oil
1 T. fresh parsley, chopped
1 T. crumbled feta cheese
Sea salt and ground pepper, to taste
Place frozen lima beans and 1/4 c. water in a small saucepan over a medium-low flame. Stirring occasionally, cook for 10-15 minutes, until the beans are heated through and the water has more or less evaporated.
Turn off the heat, and stir in the oil. Add the parsley, feta cheese, salt, and pepper, give it a stir, and serve immediately.
Photo courtesy of Sweet Amandine