...the cooking process. Let them chill for at least 15 seconds; you want them to cool completely. Finally, drain the beans, and spread them on a kitchen towel or paper...
...a scoop of vanilla ice cream for dessert – the combination is heavenly. You can serve this straight from the blender where it will be more like the texture of...
...place immerse into the ice water for 1 minute, then drain. Make the pesto: In a food processor, combine 2 cups of the blanched broccoli with the pepitas, basil, and...
...stringy experience that asparagus sometimes causes. You can toss them in salads, put them on pizza… last weekend we ate them on fancy toast because these happened to be the...
...Yves Kale & Quinoa Bites to the baking sheet. Meanwhile, in a small bowl, combine the chickpeas, 1 tablespoon olive oil, 1 tablespoon lemon juice, Dijon mustard and pinches of...
...450F. In a small bowl, combine the olive oil and minced garlic. Stretch the pizza dough onto a pizza stone or baking sheet and brush the dough with the garlic...
...Pickled Onions: (this will make extra) 1 small red onion, thinly sliced White wine vinegar (enough to cover the onions in a jar) A few pinches of cane sugar and...
...Roast for 25 to 30 minutes or until soft. Make the Lemon Dijon Dressing: In a small shallow bowl, whisk together the olive oil, garlic, lemon juice and Dijon mustard....
...pepper. Place the squash cut side down on the baking sheet. Roast until the squash is tender when pierced with a fork, about 40 minutes depending on the size of...
...from the oven and reduce the oven heat to 425°F. Place the sweet potato cubes on the 2nd baking sheet, and the corn and sliced poblano on the 3rd. Drizzle...
...mint and figs on top. Top with more feta and a pinch of salt. Notes Vegan version: use [url href=”https://www.loveandlemons.com/2014/08/21/heirloom-tomato-suncheese-toasts/” target=”_blank”]sun cheese[/url] instead of ricotta, and skip the feta. 3.4.3177...
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.
