6 servings
Cut the cherry tomatoes and physalis into halves, then finely dice the goat cheese.
Season with olive oil, salt and oregano.
Enjoy this fresh and original salad.
TRI-COLOR QUINOA, SPINACH AND STRAWBERRY SALAD
GREEN LEAVES, ROQUEFORT CHEESE BALLS AND ROUGH BINDWEED FRUIT
BLACK BEAN, CHICKPEA, AVOCADO AND STRAWBERRY SALAD
ENDIVES AU GRATIN WITH ROUGH BINDWEED FRUIT
Pearled barley and blueberry salad
BEAN AND BLACKBERRY SALAD
ROASTED EGGPLANT, ZUCCHINI, ONION AND BELL PEPPER SALAD WITH PHYSALIS
CHICKEN WITH POMEGRANATE AND WHOLE WHEAT PASTA SALAD
White cheese, pomegranate, and basil-filled avocado
Farfalle with Dehydrated Blueberries
