This Week’s Recipes: March 27th-30th
Blueberry, Chia & Olive Oil Muffins Makes 12 servings Ingredients 3 eggs 1/2 cup of brown sugar 1/2 cup olive oil finely grated zest of 1 lemon 1 teaspoon of vanilla extract, paste or the seeds of 1 vanilla bean 1/2 cup almond milk 2 1/4 cup of self-raising...
Blueberry Balsamic Chicken with Mixed Greens Salad
Blueberry Balsamic Chicken with Mixed Greens Salad For the Chicken portion here’s what you’ll need: 4 chicken breasts, boneless and skinless 1 cup blueberries 4 tablespoons balsamic vinegar 2 tablespoons honey 2 cloves garlic, minced Salt and pepper to taste 2...
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: March 13th-16th
Strawberry Focaccia Makes 8 servings Ingredients 1 3/4 cups warm water 2 1/4 teaspoons active dry yeast 1 tablespoon honey 5 cups all-purpose flour plus more for your workspace 1 tablespoon kosher salt plus more for sprinkling 1 cup extra virgin olive oil 2...
This Week’s Recipes: March 6th-9th
Vegetarian Stuffed Cabbage Makes 4 servings Ingredients 1 cup water ½ cup short-grain brown rice 1 teaspoon extra-virgin olive oil plus 2 tablespoons, divided 1 large Savoy cabbage (2-3 pounds) 1 pound baby bella mushrooms, finely chopped 1 large onion, finely...
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