...thyme leaves â…“ cup shaved fresh Parmesan cheese sea salt and freshly ground black pepper Instructions Preheat the oven to 450°F. Use a vegetable peeler to peel the asparagus vertically...
...cup fresh parsley â…› teaspoon cumin â…› teaspoon smoked paprika Freshly ground black pepper, to taste 1½ cups packed fresh spinach Instructions Make the Spinach Hummus: In a food processor,...
...1 teaspoon extra-virgin olive oil Sea salt and freshly ground black pepper ¼ teaspoon ground cumin ¼ teaspoon ground coriander ¼ teaspoon cinnamon ¼ teaspoon cayenne pepper, less if sensitive...
...snacking or sprinkling and, let’s face it, I’m sometimes just too lazy to open up whole pomegranates 🙂 I served my dip with crackers, pita, sliced black radish, and chopped...
...salt Freshly ground black pepper ¼ cup Specially Selected Premium Italian Extra Virgin Olive Oil ¼ cup water For the Bowls: 1 tablespoon SimplyNature Organic Extra Virgin Olive Oil 16...
...I listed above: A grain: Use quinoa, or try farro, white or brown rice, cauliflower rice, or even wheat berries or millet! Protein: Think baked tofu, tempeh, black beans, or...
...it with a veggie side dish like roasted broccoli, roasted cauliflower, or fresh green beans. You also can’t go wrong with garlic knots or garlic bread! Storage and Freezing Instructions...
...parts, chopped Extra-virgin olive oil, for drizzling 12 large eggs ½ cup almond milk 1 garlic clove, minced ½ to 1 teaspoon sea salt* ½ teaspoon black pepper 4 ounces...
...sea salt and freshly ground black pepper For the sandwiches handful of thin green beans, trimmed 1 soft baguette, sliced in half 8 to 10 Kalamata olives, pitted and sliced...
...& corn or this blackberry basil pizza next, and see this post for my best homemade pizza tips! Herb Garden Zucchini Pizza Author: Jeanine Donofrio Serves: 3 to 4 This...
...½ teaspoon smoked paprika ½ teaspoon ground cumin Freshly ground black pepper Jackfruit 1 (20-ounce) can un-ripe jackfruit, drained 1 tablespoon extra-virgin olive oil 1 small yellow onion, thinly sliced...
I'm Jeanine Donofrio, a New York Times bestselling cookbook author and recipe developer.
I share fresh, delicious vegetarian recipes that celebrate seasonal ingredients and flavors.
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