...them to that size for a reason. For one, it makes it possible for them to fit in the quesadilla in the first place. If the pieces are too large,...
...to peel off their skins. Place a box grater on a cutting board. Using a downward motion, scrape the pointed end of the carrot along the large holes of the...
...they’ll steam in the oven, and they won’t brown and crisp up as they bake. Finally, bake! Pop the sheet pan into a 425°F oven, and bake for 10 to...
...frozen corn. Instead, slice fresh kernels straight off the cob. Red onion and red bell pepper – For a pop of color and crunch. Try to cut them to the...
...out the seeds. Then, grate the cut side of each tomato half on the wide holes of a box grater. The tomato flesh will fall through the grater (make sure...
...that makes them so exciting and appealing. Thanks to their sweet, earthy flavor, the roasted golden beets are delicious on their own, but I like them even more when they’re...
...easy for guests to grab and enjoy. Arrange the fruits and cheeses on your serving platter or board, and fill in the gaps with the other components. When your guests...
...In a medium bowl, whisk together the wet ingredients. In a large bowl, combine the dry ones. Then, pour the wet ingredients into the bowl with the dry ingredients… …and...
...minutes, tossing halfway, until golden brown and toasted. Combine the lemon zest and cheese at the bottom of a large bowl. Add the breadcrumbs as they come out of the...
...the cauliflower, the banana makes this smoothie super creamy. Almond milk – Use store-bought, or make your own! If you don’t keep almond milk on hand, feel free to substitute...
...dip it in the dukkah. The oil will help the nuts and spices stick to the bread, making it a rich, satisfying appetizer or snack. On a dip. Sprinkle it...
We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.
