This Week’s Recipes: May 17th-20th
Yakitori Makes 10 skewers Ingredients 1 lb boneless, skinless chicken thighs (at room temperature) 9 green onions/scallions neutral-flavored oil (avocado, rice bran, vegetable, canola, etc.) ½ cup soy sauce ½ cup mirin ¼ cup sake ¼ cup water 2 tsp brown sugar...
This Week’s Recipes: April 26th-29th
Green Tomato & Corn Salad Makes 3 servings Ingredients 3 ears of corn 1/4 C. + 2 Tbsp. extra virgin olive oil 1 jalapeno, diced 2 green tomatoes, diced 1/2 C. chopped cilantro 1/4 C. fresh lime juice 1 Tbsp. sugar 1 1/2 tsp. ground cumin 1/4 C. of Mexican...
This Week’s Recipes: April 19th-22nd
Smashed Red Potatoes Makes 8 servings Ingredients 2 lbs. baby red potatoes 4 rosemary sprigs 3 garlic cloves, smashed ¼ cup plus ½ tsp. kosher salt, divided ¼ cup extra-virgin olive oil, divided 2 Tbsp. unsalted butter, melted 1 Tbsp. chopped fresh flat-leaf...
This Week’s Recipes: April 12th-15th
Stuffed Cubanelle Peppers Makes 4 servings Ingredients TO MAKE THE TOMATO SAUCE 2 tablespoons olive oil 4 cups tomato, peeled and seeded 2 cloves garlic, crushed ¼ teaspoon oregano (dry, ground) 1 teaspoon salt, (or to taste) ¼ teaspoon pepper (freshly-cracked,...
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