This Week’s Recipes: June 28th-July 1st
Chipotle Lime Chicken & Sweet Potato Salad with Jalapeño Vinaigrette Makes 4 servings Ingredients 1 pound boneless chicken breasts, cut into strips 4 tablespoons extra virgin olive oil 2 chipotle peppers in adobo, chopped 1 tablespoon honey 1 teaspoon cumin...
This Week’s Recipes: June 21st-24th
Blackberry-Glazed Chicken Makes 4-6 servings Ingredients 1 (6-ounce) package blackberries 1/4 c. water 2 tbsp. white wine vinegar 1 tbsp. sugar 2 tbsp. cold butter 1 tbsp. whole-grain mustard 4 chicken thighs 4 drumsticks Kosher salt and black pepper Fresh,...
This Week’s Recipes: June 14th-17th
Ginger & Orange Roasted Rainbow Carrots Makes 4 servings Ingredients 1 pound rainbow carrots 2 large oranges ⅓ cup olive oil 2 teaspoons fresh ginger, grated ½ teaspoon ground coriander 1 tablespoon sesame seeds 1 ½ tablespoons honey ½ teaspoon cumin seeds...
This Week’s Recipes: June 7th-10th
Easy Cucumber, Peach & Basil Salad Makes 4 servings Ingredients 1 (12- to 14-inch) English cucumber, cut into 1-inch chunks 2 fresh peaches, cut into 1-inch chunks 2 tablespoons avocado oil or olive oil 1 tablespoon white wine vinegar Zest of 1 lime 1...
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