...1 tablespoon extra-virgin olive oil Juice and zest of 1 lemon 1 garlic clove, minced 1 teaspoon honey, agave, or brown rice syrup Sea salt and fresh black pepper For...
...I grilled mine for 4-5 minutes per side. Using grill-safe tongs, you can slightly lift up a corner to look and see if black grill marks are starting to form....
...chopped dill Sea salt and fresh black pepper For the salad: 3 cups mixed baby salad greens 1 cup green beans, blanched and chopped 1/2 cup chickpeas, rinsed and drained...
...cup chickpea flour 1 cup water 3 tablespoons extra-virgin olive oil, divided 1/2 garlic clove, minced Sea salt and fresh black pepper For the almond-herb spread: 1 cup almonds, blanched,...
...fresh black pepper Pinch red pepper flakes Instructions Cook the orzo in boiling salted water for about 7-10 minutes, or until al dente. Make the lemon thyme vinaigrette: Whisk together...
...olive oil 1 teaspoon balsamic vinegar 2 cups baby arugula Fresh mozzarella, sliced A few dollops pesto Toasted pine nuts, for sprinkling Sea salt and fresh black pepper For the...
...black pepper For the dressing: 1 garlic clove, minced 3 tablespoons champagne vinegar 2 tablespoons extra-virgin olive oil 1/2 teaspoon Dijon mustard Sea salt and fresh black pepper Instructions Slice...
...fresh black pepper Toasted sesame seeds, for garnish (optional) Peanut dipping sauce: A few scoops peanut butter Splash soy sauce Splash rice vinegar Pinch sugar Squirt sriracha Instructions Preheat the...
...1/4 teaspoon chipotle 1/4 teaspoon cumin Sea salt and fresh black pepper For the red cabbage slaw: 1/2 cup very thinly sliced red cabbage 1-2 teaspoons rice or white wine...
...1/2 cup) 1/2 garlic clove, minced 1/2 lemon, zest and juice Splash agave Pinch paprika Mint, small handful chopped Cilantro, small handful chopped Sea salt and fresh black pepper For...
...For the squash: 2 (or more) acorn or delicata squash, seeds and guts removed, sliced 1/2″ thick Extra-virgin olive oil, for drizzling Honey, for drizzling Sea salt and fresh black...
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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