This Week’s Recipes: November 9th-12th
Spiced Baby Eggplant Makes 2 servings Ingredients 6 baby eggplants 1 tablespoon olive oil 1/2 teaspoon chilli flakes 1 teaspoon ground cumin 1 teaspoon ground coriander sea salt flakes 1 lemon extra virgin olive oil, for serving fresh parsley leaves, for serving...
This Week’s Recipes: November 2nd-5th
Broccoli and Cheddar Frittata Makes 4-6 servings Ingredients 10 large eggs 1/4 cup milk Kosher salt and freshly ground black pepper 2 cups chopped cooked broccoli 1 cup shredded Cheddar 1/4 teaspoon cayenne 1 tablespoon extra-virgin olive oil Snipped fresh chives, for...
This Week’s Recipes: October 26th-29th
Roasted Balsamic Beets Makes 6-8 servings Ingredients 2 pounds red beets, medium-sized, scrubbed clean, green tops removed 2 teaspoons extra virgin olive oil Salt 1/2 cup balsamic vinegar 2 teaspoons sugar 1 teaspoon grated orange zest Freshly ground black pepper...
This Week’s Recipes: October 19th-22nd
Ginger Garlic Noodle Soup with Bok Choy Makes 2 servings Ingredients 1 tablespoon olive oil 3 shallots – diced 1 bunch green onions – chopped, green and white divided 4 cloves garlic – minced 2 tablespoon ginger – fresh, minced 5.5 cups low...
This Week’s Recipes: October 12th-15th
White Pumpkin Subji Makes 2 servings Ingredients White Pumpkin – half, chopped 2 Onions 2 Tomatoes Ginger paste Garlic paste Cilantro paste 1 cup coconut milk 1 Green chilli A pinch of chilli powder A pinch of turmeric powder 1/2 tsp Garam masala powder Salt, to...
lfj kitchen logo