This Week’s Recipes: March 8th-11th
Tuscan White Bean Soup with Escarole and Potatoes Makes 8 servings Ingredients 1 large bunch escarole 2 pounds potatoes 1 medium onion (yellow or white) 3 tablespoons olive oil 3 cloves garlic 2 quarts vegetable stock 1 bay leaf rind of a Romano cheese...
This Week’s Recipes: March 1st-4th
Zucchini & Green Pepper Casserole Makes 8 servings Ingredients 8 cups diced fresh zucchini, peel on 1 large green pepper, chopped 1 large onion, minced 1 cup dry breadcrumbs 1 cup sharp cheddar cheese, grated 1⁄2 cup lite olive oil or 1/2 cup virgin olive...
This Week’s Recipes: February 22nd-25th
Steak Lettuce Wraps Makes 8 servings Ingredients 1 Tablespoon olive oil (plus more for the pan) 1 Tablespoon soy sauce 1 Tablespoon orange juice 2 medium cloves garlic (diced) 1 pound flank steak 2 large heads romaine lettuce 1/4 cup crumbled feta 2 medium...
This Week’s Recipes: February 15th-18th
Maple Roasted Brussels Sprouts Makes 6 servings Ingredients 1 large stalk Brussels sprouts 3 tablespoons avocado oil 2 tablespoons maple syrup 1 tablespoon balsamic vinegar Kosher salt freshly ground black pepper Instructions Preheat oven to 400°F (use...
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