...lemon zest + a bit of zest 1/4 teaspoon Dijon mustard 1/4 teaspoon red pepper flakes 1/4 cup [url href=”http://www.evolutionfresh.com/juice/sweet-greens-lemon/” target=”_blank”]Evolution Fresh Sweet Greens and Lemon[/url] 1 1/2 tablespoons olive...
...explosion of rhubarb recipes all over the internet every spring… until now. After the longest winter ever, our farmers markets are open again(!) and the first types of produce to...
...this book – not on the blog! This is not a print compilation of recipes that are on the blog – they’re all new! I created them specifically for this...
...they bake. Their skin also gets especially crisp! Scrub the potatoes well and pat them dry. Then, prick them a few times with a fork. Drizzle the potatoes with olive...
...over, the food that wilted before the camera, the dishes that piled up in the sink. And of course the snarky comments that Jack and I have exchanged throughout this...
...there nearly every time we’re in town. The food is really good, but the thing to get there is the vegan milkshake – the peanut butter chocolate chip cookie dough...
...Remove the crackers from the oven, and let them rest for 10 minutes on the baking sheet before you break them apart and enjoy! Find the complete recipe with measurements...
...it into the week of meals or whipping it up on its own: A great sauce! I use the green sauce from the beginning of the week, but any variation...
...set aside until ready to use.[br][br]Vegan version: skip the cheese[br]Gluten-free version: use quinoa or another gluten free grain 3.4.3177 Roasted artichoke preparation adapted from ATK’s The Complete Vegetarian Cookbook. ...
...fussy, but most of these are pantry staples and items that I happened to have on hand. For example, the adobo sauce (our favorite addition here) comes from a leftover...
...Heat the oil in a large pot over medium heat. Add the onion, carrots, and ½ teaspoon of salt and pepper. Stir and cook until the onion is soft, about...
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.
