This Week’s Recipes: November 15th-18th
Creamy Broccoli Soup Makes 4-6 servings Ingredients 1 large yellow onion 3 garlic cloves 2 pounds Yukon gold potatoes (about 6 medium) 3 tablespoons olive oil 1 quart vegetable broth ½ cup raw unsalted cashews 1 teaspoon kosher salt, divided 1 pound (4 cups)...
This Week’s Recipes: November 8th-11th
Spicy Braised Romano Beans Makes 4-6 servings Ingredients 2 tablespoons olive oil 1 medium shallot, small dice 1 tablespoon fresh thyme leaves, minced ½ – 1 teaspoon dried chilli flakes or ground chillies ¼ teaspoon smoked paprika 1 tablespoon capers, minced 2...
This Week’s Recipes: November 1st-4th
Roselle Hibiscus Holiday Sauce Makes 2 cups Ingredients 1 cup water 1/2-3/4 cup sweetener (sugar, honey, etc.) 1 cup fresh hibiscus (seed pods removed) 1 cup chopped fruit (pear, apple, mango, or pineapple) 2 tablespoons grated ginger Juice and zest from 1...
This Week’s Recipes: October 25th-28th
Instant Pot Brisket Barbacoa with Poblano Peppers Makes 8 servings Ingredients 1 (3 pound) beef brisket, trimmed and cut in half 1 ½ teaspoons kosher salt 1 teaspoon ground black pepper ½ medium red onion, quartered 3 chipotle peppers in adobo sauce ⅓ cup...
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