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Tag: freelancers cookbook

The Freelancer’s Cookbook: Mediterranean Quinoa Salad

Posted on July 24, 2018April 15, 2021 by Brittany Matter

This is my inexpensive Mediterranean Quinoa Salad recipe that I fall back on a lot and it’s vegetarian-friendly too. It’s a modified version of a recipe I learned from Nutritionist Karen Lamphere, MS, CN who is based in Edmonds, Washington. Her version featured more expensive ingredients including pine nuts and currants along with a dressing,…

The Freelancer’s Cookbook: Fried Garlic Salmon by Antony Johnston

Posted on July 17, 2018April 14, 2021 by Antony Johnston

Today’s recipe Fried Garlic Salmon with a Couscous and Feta Salad. Fried Garlic Salmon with a Couscous and Feta Salad Cooking time: 20-25 mins Serves: 2 INGREDIENTS: 2 x Salmon fillets, skin on 1 x Sweet pepper, sliced 4 x Shallots, sliced 4 x Chestnut mushrooms, sliced 6 x Vine cherry tomatoes, halved 2 x…

The Freelancer’s Cookbook: Apple Cider Sangria

Posted on July 10, 2018April 13, 2021 by Taylor Esposito

Sangria is one of the best summer drinks to get your buzz on. Everything about it just oozes relaxing times on the patio with friends and enjoying the nice weather. Today, we’re going to share a recipe for one of my favorite sangrias to make: Apple Cider Sangria. If you have deadlines looming and are on edge,…

The Freelancer’s Cookbook: Spaghetti Squash a la Busiek

Posted on July 3, 2018April 13, 2021 by Kurt Busiek

This dish, Ann worked up when I was having extreme digestive problems — I couldn’t eat starches, dairy, onions or garlic without great pain, and raw vegetables were rough on me, too, so mostly I was eating tender meats and soft-cooked vegetables. Having burgers, steaks and sauteed spinach sounds pretty good at first, but anything…

The Freelancer’s Recipe: Grandma DeConnick’s “Bread Salad”

Posted on June 26, 2018April 13, 2021 by Stephanie Cooke

From Kelly Sue DeConnick (Captain Marvel, Bitch Planet) comes her grandma’s recipe for “Bread Salad”. BREAD SALAD INGREDIENTS: 1 large loaf ciabatta bread, cut into 2-inch cubes 1 pint mozzarella pearls 2 cups kalamata olives, pitted 3-4 cups grape tomatoes, halved 1 generous bunch fresh basil, cut in ribbons 1/4 chicken, roasted, meat torn from…

The Freelancer’s Cookbook: An Introduction

Posted on June 19, 2018April 13, 2021 by Stephanie Cooke

A while back, I had the idea to launch a cookbook called The Freelancers Cookbook. Unfortunately, while there was lots of interest in it at the time, it didn’t come to fruition. However, I did the legwork and gathered a lot of recipes from freelancers before the project eventually lost steam. For this column, I’m…

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