...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...
...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...
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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