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: November 20th-22nd
Lighter Green Bean Casserole Makes 10 servings Ingredients For the onions: 2 medium to large yellow onions, thinly sliced 1 tablespoon olive oil 1/2 cup all-purpose flour (or whole wheat pastry flour or gluten free oat flour) 1/2 cup panko breadcrumbs 1/2...
This Week’s Recipes: November 15th-18th
Creamy Broccoli Soup Makes 4-6 servings Ingredients 1 large yellow onion 3 garlic cloves 2 pounds Yukon gold potatoes (about 6 medium) 3 tablespoons olive oil 1 quart vegetable broth ½ cup raw unsalted cashews 1 teaspoon kosher salt, divided 1 pound (4 cups)...
This Week’s Recipes: November 8th-11th
Spicy Braised Romano Beans Makes 4-6 servings Ingredients 2 tablespoons olive oil 1 medium shallot, small dice 1 tablespoon fresh thyme leaves, minced ½ – 1 teaspoon dried chilli flakes or ground chillies ¼ teaspoon smoked paprika 1 tablespoon capers, minced 2...
This Week’s Recipes: November 1st-4th
Roselle Hibiscus Holiday Sauce Makes 2 cups Ingredients 1 cup water 1/2-3/4 cup sweetener (sugar, honey, etc.) 1 cup fresh hibiscus (seed pods removed) 1 cup chopped fruit (pear, apple, mango, or pineapple) 2 tablespoons grated ginger Juice and zest from 1...
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