This Week’s Recipes: August 24th – 27th
Spiced Peppers & Eggplant Makes 4 servings Ingredients 4 garlic cloves ¾ tsp. coriander seeds, crushed ¾ tsp. cumin seeds, crushed Pinch of saffron threads (optional) 4 sweet peppers, any color (about 1 lb.), cut into 2” strips 2 baby eggplants (about ½ lb.),...
This Week’s Recipes: August 17th-20th
Hasselback Sweet Potatoes Makes 4 servings Ingredients 4 sweet potatoes, washed and scrubbed (skin still on) 2 teaspoons salt, divided 1 stick butter 1 teaspoon pepper, divided 1 teaspoon garlic powder ½ teaspoon red pepper flakes 2 tablespoons maple syrup 2...
This Week’s Recipes: August 10th-13th
Stuffed Zucchini Boats Makes 6 servings Ingredients 3 zucchini trimmed and sliced lengthwise into halves extra virgin olive oil Kosher salt and pepper to taste Dried oregano to taste 6 oz cherry tomatoes sliced in halves 3 green onions, chopped ½ cup crumbled feta...
This Week’s Recipes: August 3rd-6th
Italian Eggplant Parmesan Makes 6-9 servings Ingredients 3 pounds eggplants (about 3 small or 2 medium) ¼ cup + 2 tablespoons extra-virgin olive oil, divided Fine sea salt and freshly ground black pepper 1 medium yellow onion, finely chopped 2 cloves garlic, pressed...
lfj kitchen logo