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Ingredients
Instructions
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Ingredients8 oz. Pasta
2 cups packed sorrel leaves 1 cup heavy cream 2 Tbsp butter 2 garlic cloves, minces ½ tsp salt Black pepper to taste Instructions
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1.5 lbs. fresh tomatillos, husks removed and cut into 2-inch pieces ½ white onion, peeled and cut into 4 wedges -2 serrano chilis, split in half lengthwise 1 Tbsp. olive oil 2 garlic cloves 1.25 tsp kosher salt 1 Tbsp lime juice 1 cup fresh cilantro, leaves and small stems, chopped Directions
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1.5 pounds sugar snap peas 2 bunches radishes 8 oz crumbled feta cheese 3 tbsp fresh mint (roughly chopped) 1 tbsp fresh dill 1/4 cup olive oil 1 garlic clove (pressed or grated) 1 tsp red wine vinegar 1/4 tsp kosher salt 1/2 tsp fresh ground black pepper Instructions
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4 large eggplants 1 medium red onion or regular onion 2.5 oz olive oil extra virgin 2 cloves garlic (small-medium) add more if you wish ½ teaspoon salt ¼ teaspoon black pepper Preparation
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1 garlic clove minced 1 Tbsp whole grain mustard ¼ cup finely chopped red onions 2 Tbsp balsamic vinegar 3 Tbsp olive oil ½ Tsp salt ¼ Tsp black pepper 3 peaches pitted and diced 2 pints cherry tomatoes or grape tomatoes halved 2 cups baby arugula 1 Tbsp chopped parsley 1 Tbsp minced chives ¼ cup chopped almonds (optional) ¼ cup crumbled feta Preparation 1. In a large bowl, whisk together the garlic, mustard, onions, balsamic vinegar, olive oil, salt and pepper. 2. Stir in the peaches and tomatoes. Let them marinate for 10 minutes. 3. Stir in the arugula, parsley, chives, almonds (if using) and feta. 4. Serve. 5. If leftovers, keep the salad in an airtight container in the refrigerator up to 3 days. If you’re planning to save part of the salad, don’t add all of the arugula. That will keep it from wilting. Stir in arugula when you are planning to eat the salad Ingredients
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How to use carrot top pesto? Like any other pesto. Mix it with pasta, serve it as a dip, add it to baked smashed potatoes, toss it with white beans, or go all in with carrots and serve it as a spread over roasted baby carrots. Ingredients
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Directions 1. Heat olive oil in a large skillet over medium-high heat. Sauté onion and garlic in oil until tender. 2. Add mushrooms and fry until they begin to shrink, about 3 to 4 minutes. 3. Toss in spinach and sauté, stirring constantly for a few minutes, until spinach is wilted 4. Add vinegar, stirring constantly until it is absorbed, then stir in white wine. 5. Reduce heat to low and simmer until wine is almost completely absorbed. 6. Season with salt and pepper to taste and sprinkle with fresh parsley. Serve hot. Ingredients
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Preparation
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Directions
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1.Cut the pumpkin into 2.25" slices. Cut the skin off and scrape seeds out. Cut into 1.5" chunks. 2.Place the pumpkin, onion, garlic, broth and water in a pot - liquid won't quite cover all the pumpkin. Bring to a boil, uncovered, then reduce heat and let simmer rapidly until pumpkin is tender - about 10 minutes. 3.Remove from heat and use a stick blender to blend until smooth. 4.Season to taste with salt and pepper, stir through cream, 5.Ladle soup into bowls, drizzle over a bit of cream, sprinkle with pepper and parsley if desired. Ingredients
24 ounces cherry tomatoes 1 large shallot 4 medium cloves garlic 1 can cannellini beans 3-4 cups vegetable stock 1-2 pieces of Parmesan rind 2 teaspoons dried seasoning blend of choice: suggest everyday blend, italian herbs, herbes de provence ½-1 cup heavy whipping cream or coconut milk Kosher salt and fresh black pepper to taste Fresh basil for serving, thinly sliced Fresh shaved Parmesan for serving Preparation
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Directions 1. Pick through lentils, discarding any stones. Rinse. 2. Combine the lentils in a small saucepan with 3 cups water. Cover and bring to a boil. Reduce heat to maintain a simmer and cook, covered, until tender, 25 to 30 minutes. 3. Meanwhile, heat oil in a large pot over medium heat. Add onions, carrots, 1/2 teaspoon salt and pepper; cook, stirring occasionally, until golden brown and lightly caramelized, 15 to 20 minutes. Add garlic and coriander; cook, stirring, for 1 minute. Stir in greens and cilantro; cook, stirring occasionally, until the greens have wilted, about 1 minute. 4. Add 1 cup of water and cook, scraping up any browned bits from the bottom of the pan, for 30 seconds. 5. Add the lentils and their liquid, potatoes, lemon juice and the remaining 4 cups water and 1/2 teaspoon salt. Bring to a boil over high heat. Reduce heat, cover and simmer until the potatoes are tender, 12 to 14 minutes. 5. Serve with lemon wedges, if desired. Ingredients
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2 tablespoons extra virgin olive oil 1 medium yellow onion, chopped 1 heaping teaspoon sea salt Freshly groun black pepper 3 medium sweet potatoes (1½ pounds), peeled and cubed 1 apple, peeled and chopped 3 garlic cloves, minced 1 teaspoon grated ginger 1 teaspoon coriander ½ teaspoon smoked paprika 1 teaspoon apple cider vinegar 3 to 4 cups vegetable broth 1 (14-ounce) can full-fat coconut milk, reserve 1/4 cup for garnish Instructions
Ingredients
INGREDIENTS
PREPARATION 1. Heat olive oil in a large skillet on medium high heat. When the oil is hot, add the garlic and red pepper flakes (if using). 2. Sauté the garlic. 3. Once the garlic starts to cook and is fragrant, add the escarole leaves to the pan. The leaves should still be a little wet from rinsing. They'll sizzle as they hit the pan, but if you add them all at once, the oil shouldn't splatter. Use tongs to turn the escarole over in the pan as it cooks. Sprinkle with a little salt. 4. Wilt the escarole. When it starts to wilt and is barely cooked through, remove from heat and serve. |
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November 2025
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