...the microwave. Another option is to freeze the scones before baking. Freeze them for 1 hour on a plate or baking sheet. Then, store them in an airtight container or...
...low end of the time range on the package. They’ll soften more once you mix them with the cheese sauce. If you fully cook the pasta from the start, it’ll...
...[url href=”https://www.loveandlemons.com/roasted-broccoli/”]here[/url] and [url href=”https://www.loveandlemons.com/roasted-brussels-sprouts/”]here[/url]. Set aside. In a blender, purée the white beans with the garlic, lemon juice, nutritional yeast, 2 teaspoons of the olive oil and 1/3 cup...
...stems of the chiles, then slit them vertically from their trimmed tops to their pointed tips. Remove the seeds, and spread the chiles open so that they lay flat. Toast...
...stretch the dough right on the pan, no pizza peel required! The holes get the bottom of the crust nice and crisp. A cast-iron skillet. I love to use a...
...the fresh mozzarella and peaches. Bake for 10 to 12 minutes, or until the crust is browned. Remove from the oven. Dollop the pesto onto the pizza, then top with...
...fries, place them in a large bowl. Recipe Tip The fries will be different lengths. The ones you cut from the edges of the potatoes will be quite short, while...
...they make are amazing. Check out their website for the meal of the day. If “suncheeze” is on the menu – go. Flower Child This is one of those restaurants...
...fluffy, intact omelette. And then preheat it. You want the pan to be hot when you add the eggs—they should sizzle when you pour them in. Then, immediately reduce the...
...classic. Chickpea Shawarma Wraps I love to prep the components of these wraps on the weekend so that I can easily assemble them throughout the week. They’re such a flavorful,...
...down, in the prepared baking dish. Repeat to assemble the remaining enchiladas. Then, add more sauce and cheese. Pour the remaining sauce down the center of the enchiladas, leaving the...
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.
