...pasta. Replace some of the summer squash with eggplant or bell peppers, swap the carrots for green beans, or add broccoli, cauliflower, fennel, or corn. Grill the veggies. Too hot...
...2 weeks, (jarred tomatillo salsa will last longer). Change up your filling by adding black beans, diced tomato, or dried chile salsa Store tortillas in the fridge for up to...
...teaspoon minced rosemary Sea salt and freshly ground black pepper For the cabbage 2 cups shredded red cabbage â…“ cup apple cider vinegar ½ teaspoon maple syrup Sea salt and...
...slow-cooked red beans & rice, and a ton more. I chose to make this Oyster Mushroom Soup. It may not be terribly southern, but it sounded ridiculously delicious, and it...
...sprinkling Freshly ground black pepper Instructions Preheat the oven to 425°F and line a large baking sheet with parchment paper. Place the squash on the sheet and drizzle with olive...
...1/4 cup chopped scallions 4 cups finely chopped kale (1 small bunch) 2 tablespoons minced fresh rosemary Sea salt and freshly ground black pepper Pinches of red pepper flakes (optional)...
...8 oil-packed sun-dried tomatoes, chopped ¼ cup chopped walnuts, toasted 2 tablespoons fresh lemon juice Sea salt and freshly ground black pepper Freshly grated pecorino cheese, for serving Instructions Heat...
...drink. Whiskey – Bourbon, rye, and Irish whiskey are all great. We like Bulleit, Koval, and Black Box. Though it’s not traditional, dark rum is another tasty option. Fresh lemon...
...large carrot, thinly sliced 2 tablespoons grated ginger 2 garlic cloves, minced ¼ cup white miso paste ½ teaspoon ground turmeric ½ teaspoon freshly ground black pepper 2 tablespoons lemon...
...vinegar ½ teaspoon smoked paprika Big squeeze fresh lemon juice Freshly ground black pepper For assembly Wasa Rye Crispbreads Vegan cream cheese Persian cucumbers, thinly sliced Radishes, thinly sliced Capers...
...ingredients. After that, you can change it up in all sorts of ways. Mix in avocado, or add some black beans. You could even toss in pickled jalapeños! Because this...
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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