This Week’s Recipes: September 6th-9th
Kale, Tomato, & Lemon Spaghetti Makes 4 servings Ingredients 14 ounces spaghetti or linguine 14 ounces cherry tomatoes Zest of 2 large unwaxed lemons 7 tablespoons olive oil 2 heaping teaspoons flaky sea salt (if you are using fine-grain table salt, add a...
This Week’s Recipes: August 30th-September 2nd
Mediterranean Baked Sweet Potatoes Makes 4 servings Ingredients 4 medium (~1/3 lb each) sweet potatoes* 1 15-ounce can chickpeas (rinsed and drained) 1/2 Tbsp olive oil 1/2 tsp each cumin, coriander, cinnamon, smoked (or regular) paprika 1 pinch sea salt or...
This Week’s Recipes: August 23rd-26th
Asian Chicken Lettuce Wraps Makes 6 servings Ingredients 1 lb ground chicken 1 TBS peanut oil ½ onion minced 1 cup red or green pepper diced 1 8 oz can water chestnuts drained and mincedFor the Sauce: 3 TBS soy sauce 3 TBS hoisin sauce 1 TBS sesame oil 1 TBS...
This Week’s Recipes: August 16th-19th
Zucchini & Green Tomato Relish Recipe Makes 4 pints Ingredients 4 1/2 cups ground zucchini, from about 2 1/2 pounds zucchini 2 cups ground green tomatoes, from about 1 1/2 pounds green tomatoes 3 large bell peppers, red and/or yellow, ground 1 large onion,...
This Week’s Recipes: August 9th-12th
Florida Avocado & Egg Bake Makes 2-4 servings Ingredients 2 Florida avocados 4 eggs ½ cup grated cheese Sea salt and fresh ground pepper, to taste Instructions Cut each avocado in half and remove the seed. Preheat oven to 400 degrees. Cut a small slice on...
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