 Ingredients
0 Comments
Ingredients
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
Preparation
Ingredients
Preparation
Ingredients
Directions
Ingredients
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
Ingredients
Ingredients
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
Ingredients
Ingredients
Ingredients
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. Ingredients
Ingredients
1 pound carrots, peeled and cut into 1/2-inch pieces 2 cloves garlic, unpeeled Extra-virgin olive oil 1 teaspoon ground cumin 1/2 teaspoon kosher salt 1/4 teaspoon ground black pepper 3 tablespoons tahini 1 tablespoon chopped fresh cilantro, plus 1 teaspoon for garnish 1 lemon, juiced Preparation
Ingredients
Ingredients
Instructions
Ingredients
Directions
Ingredients
Preparation1. Combine all the ingredients (except garnish) in a blender and process until smooth 2. Taste and adjust seasoning if needed. 3. Chill for at least 2 hours. 4. Serve with your choice of garnish. Serrano pepper takes the world's freshest sauce from simple to spicy with one ingredient.
INGREDIENTS
Ingredients
For the Salad:
Instructions
Ingredients
2 tablespoons white wine vinegar 2 tablespoons fresh lemon juice 1 tablespoon minced garlic 2 teaspoons chopped fresh thyme leaves Salt and freshly ground black pepper 1/3 cup extra-virgin olive oil 2 pounds summer squash (yellow, green or a mix), about 3 large squash per pound Preparation
Ingredients:
1 tablespoon extra-virgin olive oil 1 yellow onion, chopped 2 stalks celery, chopped 3 cloves garlic, minced 1 pound yukon gold potatoes, chopped into 1-inch chunks 4 cups water or vegetable broth 1 1/2 teaspoons fine sea salt 3 cups fresh arugula 1/2 cup coconut milk or half and half Freshly ground black pepper Directions:
|