Just before serving, combine greens, dressing and raisins and toss to combine. Top with feta. Per serving: 167 calories, 11.5g carbohydrate, 4.5g protein, 12g fat (5g saturated), 286mg sodium, 1g ...

Bring 1 cup of water to a boil in a small saucepan, add the raisins and turn off the heat. Let sit for 5 minutes, then drain and transfer the raisins to a small bowl. Mix in the rose petals; set ...

When it comes to seasonal cooking, most people speak glowingly of the pleasures of spring and summer produce, from tender green peas and asparagus to jewel-like fresh berries and juicy stone fruit.

Adapted from "My Bombay Kitchen: Traditional and Modern Parsi Home Cooking" by Niloufer Ichaporia King (University of California Press, 2007). You can leave out the honey if the raisins make the ...

It wasn’t so very long ago that even raisins were regarded as exotic ingredients, reserved for special occasions only. Until the 1870s, almost all raisins had to be imported from Europe.

Food & Wine's collection of green salad recipes includes classics like Caesar and Waldorf as well as new favorites featuring arugula, brussels sprouts, kale, cabbage, watercress, and more leafy ...

Set the raisins aside to soak and plump up for 10 minutes. Meanwhile, put the pine nuts in a small nonstick pan. Cook the nuts over low heat, stirring frequently, until they turn golden brown, 3 ...

Makes 4 servings. For The Salad. 8 packed cups washed, trimmed, thinly chopped greens such as collards, kale and mustard greens. 1 cup shredded carrots ...

Cooking; Kale salad with pine nuts, raisins, and lemon vinaigrette (recipe) Updated: ; Apr. 07, 2014, 3:13 p.m. | Published: ; Apr. 07, 2014, 2:13 p.m.

Set the raisins aside to soak and plump up for 10 minutes. Meanwhile, put the pine nuts in a small nonstick pan. Cook the nuts over low heat, stirring frequently, until they turn golden brown, 3 ...