1. Combine the basil, garlic, vinegar and 1/4 tsp pepper in a food processor.
2. With the food processor running, slowly add the olive oil.
3. Season with salt and pepper to taste.
4. Add the romaine lettuce, fennel, and apple to a large bowl. Drizzle with the dressing. Toss to coat.
5. Add the berries and cactus pears to the salad. Gently toss to coat.
6. Sprinkle with the toasted almonds and enjoy!
1. Remove and discard the skin from the chicken. Arrange the chicken in an even layer in the slow cooker.
2. Add the cactus pears to a blender or food processor. Run until smooth. Strain to remove seeds.
3. Mix together the cactus pear juice, orange juice, lime juice, agave, garlic, oregano, chili powder, and salt in a medium bowl and pour it over the chicken.
4. Cover and cook 3-4 hours on low.
5. Add the broccoli rabe to the slow cooker on top of the chicken. Cover and cook until the chicken is cooked through and falling off the bone, 1 more hour on low.
6. Optional: Transfer the liquid from the slow-cooker to a saucepan. Simmer until reduced by half. Pour over the chicken. Enjoy!
Get the scoop on Broccoli Rabe: recipes, health benefits, & nutrition information. Learn more
1. Using spiralizer, turn zucchini into long strands, trimming with clean kitchen shears. Using small sharp knife, slice off each end of cactus pear and make cut in thick skin from top to bottom. Peel back thick skin and discard. Slice fruit; set aside.
2. Whisk together oil, vinegar, shallot, lemon zest, lemon juice, mustard, honey, salt and pepper. Toss zucchini, cactus and lettuce with dressing; top with figs and walnuts.
COOK’S TIP
Sprinkle crumbled goat cheese or blue cheese over top if desired.
