...the corn kernels. As soon as they start to pop, add the rest of the kernels and remove the pot from the heat for 30 seconds, so that all the...
...Don’t have these exact veggies on hand? Don’t worry! Feel free to use just a few of them, or swap in other veggies you have in your fridge. Find the...
...to burn before the top rack starts to brown! And with only one baking sheet in the oven, you can position a rack in the center to give the pita...
...and squeeze in the juice of a lemon. Cut the lemon into quarters, and drop them into the water. Next, prepare the artichokes. Start by peeling the tough, dark outer...
...ripen on your counter. When they’re soft, pop them in the fridge until you’re ready to make the recipe. Roast the veggies the day before. When I make this salad,...
...it’s tender on the inside and crisp on the outside before you move on to a new batch. Toss them all in together at the end. Because you’ll be working...
...Onion and garlic – They add savory depth of flavor. Olive oil – You’ll use it for roasting the pumpkin and sautéing the onion and garlic. Curry spices – Ginger,...
...the salad. Place the diced avocados at the bottom of a medium or large bowl. Set aside some of the jalapeño, cilantro, and red onion for garnish. Then, evenly arrange...
...minutes on the stove. Comforting, flavorful, and easy, this Thai red curry recipe is a perfect weeknight dinner. Leftovers—if you have any—make a great lunch the next day. The flavors...
...sriracha. You will use this before the veggies go into the oven, and again after they come out. Make the sauce: Put half of the vegetable glaze in another small...
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.
