This Week’s Recipes: June 14th-17th
Ginger & Orange Roasted Rainbow Carrots Makes 4 servings Ingredients 1 pound rainbow carrots 2 large oranges ⅓ cup olive oil 2 teaspoons fresh ginger, grated ½ teaspoon ground coriander 1 tablespoon sesame seeds 1 ½ tablespoons honey ½ teaspoon cumin seeds...
This Week’s Recipes: June 7th-10th
Easy Cucumber, Peach & Basil Salad Makes 4 servings Ingredients 1 (12- to 14-inch) English cucumber, cut into 1-inch chunks 2 fresh peaches, cut into 1-inch chunks 2 tablespoons avocado oil or olive oil 1 tablespoon white wine vinegar Zest of 1 lime 1...
This Week’s Recipes: May 31st-June 3rd
Sweet Potato, Poblano & Chorizo Chili Makes 6 servings Ingredients 1 Tablespoon extra virgin olive oil 1 medium sweet potato, peeled and cut into 1/2” cubes (about 2 cups) 1 poblano pepper, seeded and chopped 1 large shallot or small onion, chopped salt and...
This Week’s Recipes: May 24th-27th
Fresh Corn with Prosciutto Basil Butter Makes 6 servings Ingredients buttershallotprosciuttofresh basilsalt and pepperfresh corn Instructions Cook the corn in a large pot of boiling salted water until crisp-tender, about 3 minutes; drain and cool. Alternately...
This Week’s Recipes: May 17th-20th
Yakitori Makes 10 skewers Ingredients 1 lb boneless, skinless chicken thighs (at room temperature) 9 green onions/scallions neutral-flavored oil (avocado, rice bran, vegetable, canola, etc.) ½ cup soy sauce ½ cup mirin ¼ cup sake ¼ cup water 2 tsp brown sugar...
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