This Week’s Recipes: May 3rd-6th
Creamy Garlic Pasta with Roasted Brussel Sprouts & Tomatoes Makes 3 servings Ingredients 1 cup halved Brussel sprouts 1/2 cup halved grape tomatoes 1 tsp olive oil 1 garlic clove, roughly chopped Salt and pepper to taste 2 minced garlic cloves 1/4 diced...
This Week’s Recipes: April 26th-29th
Green Tomato & Corn Salad Makes 3 servings Ingredients 3 ears of corn 1/4 C. + 2 Tbsp. extra virgin olive oil 1 jalapeno, diced 2 green tomatoes, diced 1/2 C. chopped cilantro 1/4 C. fresh lime juice 1 Tbsp. sugar 1 1/2 tsp. ground cumin 1/4 C. of Mexican...
This Week’s Recipes: April 19th-22nd
Smashed Red Potatoes Makes 8 servings Ingredients 2 lbs. baby red potatoes 4 rosemary sprigs 3 garlic cloves, smashed ¼ cup plus ½ tsp. kosher salt, divided ¼ cup extra-virgin olive oil, divided 2 Tbsp. unsalted butter, melted 1 Tbsp. chopped fresh flat-leaf...
This Week’s Recipes: April 12th-15th
Stuffed Cubanelle Peppers Makes 4 servings Ingredients TO MAKE THE TOMATO SAUCE 2 tablespoons olive oil 4 cups tomato, peeled and seeded 2 cloves garlic, crushed ¼ teaspoon oregano (dry, ground) 1 teaspoon salt, (or to taste) ¼ teaspoon pepper (freshly-cracked,...
This Week’s Recipes: April 5th-8th
Street Corn Brussels Sprouts Makes 6 servings Ingredients 3 cups brussel sprouts 1 cup corn ¼ cup red onion, diced ¼ cup jalapeño, diced 4-6 stalks cilantro, chopped 1 lime ½ cup cotija cheese ¼ cup sour cream 1 tsp sriracha 1 tbsp light mayo 2 tsp Everything...
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