This Week’s Recipes: March 20th-23rd
Zucchini and Tomato Gratin Makes 6 servings Ingredients 2 medium zucchini, sliced 4 to 5 roma tomatoes, sliced 2 Tbsp olive oil 1 tsp garlic powder 1 tsp onion powder 1 tsp Italian seasoning Salt and pepper, to taste 1/3 cup grated parmesan cheese 1/4 cup panko...
This Week’s Recipes: January 17th-20th
Cabbage Soup Makes 6 servings Ingredients 2 tablespoons extra-virgin olive oil 2 carrots, chopped 1 medium yellow onion, diced 1 celery rib, diced 2 tablespoons white wine vinegar 2 (14.5-ounce) cans fire roasted diced tomatoes 4 cups vegetable broth 1...
This Week’s Recipes: November 29th-December 2nd
Mexican Street Corn Makes 4 servings Ingredients 4 ears fresh corn, husked Extra-virgin olive oil, for brushing 1½ tablespoons mayo, (or vegan mayo) 1 garlic clove, minced Zest and juice of 1 lime ⅓ cup chopped scallions ¼ cup crumbled Cotija, or feta cheese ¼...
This Week’s Recipes: June 29th- July 2nd
Cherry Tomato & Peach Caprese Salad Makes 4 servings Ingredients 250g fresh cherry tomatoes (or use larger tomatoes) 2 medium yellow-fleshed peaches 200g fresh mozzarella 1 large handful fresh basil leaves 2 teaspoons lemon zest Extra-virgin olive oil for...
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