This Week’s Recipes: September 28th-October 1
Blistered Cherry Tomatoes Makes 4 servings Ingredients 2 cups cherry tomatoes 2 tablespoon extra virgin olive oil 1 shallot minced 2 garlic cloves cut in half lengthwise Fresh basil Kosher salt Freshly cracked black pepper Instructions Heat olive oil over medium-high...
This Week’s Recipes: September 21st-24th
Butter Lettuce with Apples, Walnuts & Pomegranate Seeds Makes 4 servings Ingredients Vinaigrette 2 tablespoons cider vinegar 1 tablespoon honey 1 tablespoon finely chopped shallot 1 1/2 teaspoons Dijon mustard 1/3 cup vegetable oil Kosher salt and freshly ground...
This Week’s Recipes: September 14th-17th
Smothered Cabbage With Sausage & Hot Honey Makes 6 servings Ingredients Hot Honey 1 cup honey 1 tbsp. salt 1 tbsp. paprika 1 tsp. cayenne pepper Hot Honey 1 large head of cabbage, outer leaves removed, cut into 6 wedges Kosher salt 2 slices bacon, cut into...
This Week’s Recipes: September 7th-10th
Kale & Basil Pesto Makes 2 cups Ingredients 4 cups stemmed and sliced kale leaves 3 cups fresh basil leaves 1/2 cup toasted walnuts 3/4 cup mild extra-virgin olive oil, divided 2 medium garlic cloves, smashed 1 teaspoon coarse sea salt 1 teaspoon grated lemon zest...
This Week’s Recipes: August 31st – September 3rd
Baby Potatoes with Arugula Makes 4 servings Ingredients 1 pound baby potatoes, halved 1 cup arugula ½ cup basil 2 tablespoons grated Parmesan 2 tablespoons unsalted chicken stock 1 tablespoon olive oil 1 tablespoon lemon juice ¼ teaspoon salt ¼ teaspoon pepper...
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