Nettie's

Edamame have been bred to eat at an immature stage. They are different from the soybeans grown to make tofu. They are available organic as well. Firm yet tender,  they are removed from their jackets and eaten as a snack  in  bars  in Japan. Available shelled or in a pod, edamame is a protein packed […]

I love the texture of this black olive salad with lentils and feta. There’s a lot of crunch! Lentils, olives and feta are the perfect summer ingredients for a summer salad. You can use any colour lentil or olive. Makes: 6 servings Preparation Time: 35 minutes Ingredients: 1½ cups black lentils 4 cups romaine lettuce, […]

Quinoa resembles millet in appearance and texture. It has a very interesting food history and I hope it becomes a staple in your kitchen. This lime quinoa salad is my favourite recipe to demonstrate how to use quinoa. It is a nutritional powerhouse and so easy to prepare. Make sure to rinse this grain for […]

Sweet chewy barley replaces bulgur in this main course feta olive barley tabbouleh salad. Makes: 6 servings Ingredients: 1½ cups pot barley, rinsed 4½ cups water or vegetable stock ⅛ tsp salt ⅓ cup extra virgin olive oil ¼ cup freshly squeezed lemon juice 1 cup tightly packed finely chopped flat leaf parsley leaves 2 […]

Wakame is a dark green sea vegetable. To reconstitute, soak it until soft, usually 15 minutes. Drain saving the soaking water for soup. Wakame will swell to about 5 times its dry size. After soaking, cut out the central rib. Chop the rib very fine and cut the soft part of the leaf into bite […]