This Week’s Recipes: February 14th-17th
Three Bean Salad Makes 8 servings Ingredients Kosher salt and pepper 1 lb. green beans, trimmed 1 tbsp. olive oil 1 small clove garlic, finely grated 1 pt. cherry tomatoes 2 tsp. orange zest (from 1 orange) 2 tbsp. orange juice (from 1 orange) 1 tbsp. white...
This Week’s Recipes: February 7th-10th
Parmesan Smashed Potatoes Makes 6 servings Ingredients 2 lb small or medium red or golden potatoes (around 12 total) 2 Tbsp olive oil divided 2 Tbsp unsalted butter melted 2 Tbsp grated Parmesan cheese 1 tsp granulated garlic or garlic powder 1/2 tsp salt 1/2...
This Week’s Recipes: January 31st-February 3rd
Homemade Gluten-Free Gnocchi Makes 8 servings Ingredients 1 ½ pounds potatoes 1 egg at room temperature, lightly beaten ⅓ cup potato starch 1 tablespoon sweet rice flour ½ teaspoon fine salt 2 tablespoons rice flour, or as needed Instructions Preheat the oven...
This Week’s Recipes: January 24th-27th
Sweet Potato & Broccoli Bowl Makes 2-4 servings Ingredients 1 cup grain of choice, rinsed (I used farro) 1 (14 ounce) can chickpeas, drained and rinsed (garbanzo beans) 2 tablespoons olive oil, divided 1/2 teaspoon ground cumin 1/2 teaspoon turmeric 1/2...
This Week’s Recipes: January 17th-20th
Cabbage Soup Makes 6 servings Ingredients 2 tablespoons extra-virgin olive oil 2 carrots, chopped 1 medium yellow onion, diced 1 celery rib, diced 2 tablespoons white wine vinegar 2 (14.5-ounce) cans fire roasted diced tomatoes 4 cups vegetable broth 1...
This Week’s Recipes: January 10th-13th
Broccoli Cheddar Soup Makes 4 servings Ingredients 4 strips bacon 6 cloves garlic, minced 1 yellow onion, diced 2 carrots, grated 1 teaspoon salt, plus more to taste ¼ teaspoon nutmeg ¼ teaspoon red pepper flakes, optional 2 cups cauliflower florets 4 cups...
This Week’s Recipes: January 3rd-6th
Stuffed Pepper Soup Makes 6 servings Ingredients 1 tablespoon canola oil 1 pound lean ground beef 1 medium sweet onion, diced 1 red bell pepper, diced 1 green bell pepper, diced 4 cloves garlic, minced 1 ½ teaspoons Italian seasoning ¼ teaspoon crushed red...
This Week’s Recipes: December 27th-30th
Collard Greens Makes 10 servings Ingredients 2 medium sweet onions, finely chopped 2 smoked ham hocks 4 cloves garlic, finely chopped 3 (32 ounce) containers chicken broth 1 pound) packages collard greens, trimmed ⅓ cup apple cider vinegar 2 tablespoons white...
This Week’s Recipes: December 20th-23rd
Lemon & Garlic Chard Makes 4 servings Ingredients 3 bunches rainbow chard, trimmed and rinsed 6 tablespoons olive oil 6 cloves garlic, sliced, or to taste 1 pinch crushed red pepper flakes 1 tablespoon lemon juice Instructions Separate the stems of the...
This Week’s Recipes: December 13th-16th
Chili Cheese Sweet Potato Bake Makes 6 servings Ingredients 4 tbsp. vegetable oil, divided, plus more for dish 3 medium sweet potatoes (about 1 1/2 lb. total), peeled and cut into 1/2″ cubes 1 1/2 tsp. kosher salt 1 yellow onion, finely chopped 1 red bell...
This Week’s Recipes: December 6th-9th
Zucchini Tomato Bake Makes 6 servings Ingredients 1 cup zucchini sliced 1 cup yellow squash sliced 2 cups tomatoes sliced 2 tablespoons basil fresh, chopped 2 tablespoons olive oil 1/4 cup grated Parmesan cheese 1/2 teaspoon salt 1/2 teaspoon pepper...
This Week’s Recipes: November 29th-December 2nd
Mexican Street Corn Makes 4 servings Ingredients 4 ears fresh corn, husked Extra-virgin olive oil, for brushing 1½ tablespoons mayo, (or vegan mayo) 1 garlic clove, minced Zest and juice of 1 lime ⅓ cup chopped scallions ¼ cup crumbled Cotija, or feta cheese ¼...
This Week’s Recipes: November 20th-22nd
Lighter Green Bean Casserole Makes 10 servings Ingredients For the onions: 2 medium to large yellow onions, thinly sliced 1 tablespoon olive oil 1/2 cup all-purpose flour (or whole wheat pastry flour or gluten free oat flour) 1/2 cup panko breadcrumbs 1/2...
This Week’s Recipes: November 15th-18th
Creamy Broccoli Soup Makes 4-6 servings Ingredients 1 large yellow onion 3 garlic cloves 2 pounds Yukon gold potatoes (about 6 medium) 3 tablespoons olive oil 1 quart vegetable broth ½ cup raw unsalted cashews 1 teaspoon kosher salt, divided 1 pound (4 cups)...
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