...cups vegetable broth 1 cup chopped green beans ½ cup frozen peas, thawed 2 cups baby spinach Juice of 1 lime, plus extra lime wedges for serving Juice of ½...
...1/4 teaspoon maple syrup or honey, optional sea salt and freshly ground black pepper How to cook quinoa: 1 cup quinoa, rinsed 1 3/4 cups water Instructions For the sauce:...
...ounces), roughly chopped (including stems and leaves) 1 cup cooked chickpeas, drained, rinsed and dried 1 teaspoon grated lemon zest 1/2 teaspoon garlic powder salt and freshly ground black pepper...
...garlic, minced 1/4 to 1/2 teaspoon sea salt freshly ground black pepper Instructions Add the buckwheat groats to a fine-mesh strainer and thoroughly rinse with cold water. Un a medium...
...Red pepper flakes (optional) 2 tablespoons runny tahini (thin with warm water if necessary)** Sea salt and freshly ground black pepper Instructions Preheat the oven to 400°F and line a...
...garlic chives (you could use regular chives!), scarlet turnips, and black radishes. You can switch out the vegetables however you like (in the summer I would go for cucumbers), but...
...truffles. The base of these truffles is made by blending pecan and dates before they get dipped in chocolate. The opulent red blend with aromas of blackberries and plums is...
...it, well now’s your chance 🙂 The cashew cream has just 5 ingredients: cashews, miso paste, garlic, lemon, and black pepper. It’s so simple to make, yet it’s so hearty...
...thyme leaves ⅓ 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...
...droppings). We took a class once about 5 years ago at Central Market and I remembered this blackened tuna roll with 7-spice and basil sauce that I’d been meaning to...
...2 tablespoons chopped mint 2 tablespoons chopped chives Sea salt and fresh black pepper White wine vinegar, for drizzling (optional) Instructions Cook pasta according to package directions. Heat the butter...
I'm Jeanine, a New York Times bestselling cookbook author, recipe developer, and founder of Love & Lemons, a trusted recipe resource for millions of home cooks. I create fresh, easy, and delicious vegetarian recipes that celebrate seasonal ingredients and flavors.
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