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...
This Week’s Recipes: August 24th – 27th
Spiced Peppers & Eggplant Makes 4 servings Ingredients 4 garlic cloves ¾ tsp. coriander seeds, crushed ¾ tsp. cumin seeds, crushed Pinch of saffron threads (optional) 4 sweet peppers, any color (about 1 lb.), cut into 2” strips 2 baby eggplants (about ½ lb.),...
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...
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