...gluten-free oats, which are processed in wheat-free facilities and tested to make sure that they don’t contain gluten. I like Bob’s Red Mill Gluten-Free Oats. How much flour will my...
...Grammar only-ins doubleReplace replaceWithoutSep” id=”174″ data-gr-id=”174″>Handful</g> of fresh spinach ½ tablespoon fresh lemon juice ¼ teaspoon cinnamon Pinch of salt 1 tablespoon [url href=”http://www.wholefoodsmarket.com/products/whole-foods-market-plant-based-fit-protein” target=”_blank”]Whole Foods Market™ Plant-Based Fit Protein[/url]...
...goal is to come out with the ingredients to make that night’s meal. In the past, I’ve written about stocking up on produce and making a cooking plan for the...
...Easter brunch table with these lemon poppy seed muffins! We love them plain or with a zesty lemon glaze on top. Blueberry Scones I love the juicy blueberries in these...
...the vegetables soften, about 5 minutes. Add the poblanos, garlic, sage, and oregano and cook a few minutes more. Deglaze the pan with the white wine. Add the corn, scallions,...
...still be hot when you serve the brie. Make sure to let guests know so that they don’t accidentally touch the dish. Bake the cold cheese on the parchment-lined baking...
...work surface. Sprinkle half the cheese over one half of the tortilla, leaving the other half bare. Sprinkle the other fillings over the cheese, and then top with the remaining...
...Heat it over medium heat, and add the boiled pasta. Cook the pasta in the sauce until the sauce thickens and the pasta is al dente. Add the grated Parmesan...
...to roll out. Let the cookies rest on the baking sheet for 2 minutes after they come out of the oven. If you move them too early, they will crumble....
...remove the solids. Set the solids aside for assembling the tiramisu. Add the water to the juices in the bowl and stir to combine. Chill in the refrigerator until ready...
...would the shallot—add them to the foil along with the garlic! Spread the chopped cauliflower florets and core in an even layer on a parchment-lined baking sheet, and toss them...
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.
