This Week’s Recipes: August 17th-20th
Hasselback Sweet Potatoes Makes 4 servings Ingredients 4 sweet potatoes, washed and scrubbed (skin still on) 2 teaspoons salt, divided 1 stick butter 1 teaspoon pepper, divided 1 teaspoon garlic powder ½ teaspoon red pepper flakes 2 tablespoons maple syrup 2...
This Week’s Recipes: August 10th-13th
Stuffed Zucchini Boats Makes 6 servings Ingredients 3 zucchini trimmed and sliced lengthwise into halves extra virgin olive oil Kosher salt and pepper to taste Dried oregano to taste 6 oz cherry tomatoes sliced in halves 3 green onions, chopped ½ cup crumbled feta...
This Week’s Recipes: August 3rd-6th
Italian Eggplant Parmesan Makes 6-9 servings Ingredients 3 pounds eggplants (about 3 small or 2 medium) ¼ cup + 2 tablespoons extra-virgin olive oil, divided Fine sea salt and freshly ground black pepper 1 medium yellow onion, finely chopped 2 cloves garlic, pressed...
This Week’s Recipes: July 27th-29th
Oven Fried Okra Makes 4 servings Ingredients Dressing 4 cups fresh-cut okra 4 tablespoons cornmeal 6 tablespoons Italian-style panko breadcrumbs 1/2 teaspoon salt 1/2 teaspoon pepper 1 tablespoon grated Parmesan cheese 2 eggs beaten 2-3 tbsp canola oil Instructions...
This Week’s Recipes: July 20th-23rd
Cowboy Caviar Makes 6 servings Ingredients Dressing 1/3 cup extra-virgin olive oil 1/3 cup lime juice 3 tbsp. chopped fresh cilantro 1 tbsp. hot sauce (such as Cholula) 1/2 tsp. cumin 1 tsp. kosher salt Salad 1 cup black beans 1 small red onion, finely chopped 1 cup...
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