This Week’s Recipes: October 17th-20th
Pink Lady Apple Crisp Makes 6 servings Ingredients 5 oz all-purpose flour (use ½ cup) 2 oz dark brown sugar (use 2 Tbsp) 3 oz oats (use ¾ cup) 4 apples 1 lemon apple pie spice (use ½ tsp) Sugar, granulated, white, 10oz Instructions Preheat oven to 375°F with...
This Week’s Recipes: October 11th-14th
White Pumpkin Pie Makes 6 servings Ingredients 1 White Pumpkin, medium size 3 Teaspoons Salt, divided 2 Large Eggs 1 (14oz) Can Sweetened Condensed Milk 1 Teaspoon Pumpkin Pie Spice ½ Cup Butter, unsalted, cold/frozen 1-¼ Cups All Purpose Flour 1-½ Teaspoons...
This Week’s Recipes: October 4th-7th
Greek Sheet-Pan Chicken Makes 4 servings Ingredients 4 bone-in chicken thighs, skin removed 1/2 cup Greek vinaigrette 8 small red potatoes, quartered 1 medium sweet red pepper, cut into 1/2-in. strips 1 can (14 ounces) water-packed artichoke hearts, drained and...
This Week’s Recipes: September 27th-30th
Potato Sweet Corn Chowder Makes about 8 servings Ingredients 2 tbsp avocado oil 1 small yellow onion, diced 3 medium russet potatoes, peeled and diced into small chunks 1 red pepper, diced 3 cloves garlic, minced 1 tsp salt 1/2 tsp pepper 1 tsp dried thyme 1...
This Week’s Recipes: September 20th-23rd
Savory Carrot & Zucchini Pancakes Makes about 16 pancakes Ingredients 1 large zucchini 8 medium carrots, peeled 1 bunch green onions 3 cloves garlic 1/2 bunch fresh parsley Box pancake batter Instructions Grate the zucchini and carrots using the large holes...
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