...in the scallions, paprika, garlic, and pinches of salt and pepper. Stir a bit, then add the lemon zest and greens. Stir some more to let the greens wilt down...
...scallions, white and green parts, coarsley chopped 1/2 garlic clove, minced 1 teaspoon minced fresh ginger 1 teaspoon miso paste 1 teaspoon tahini Squeeze lemon Splash sriracha, to taste 18...
...quinoa salad that we ate for dinner the night before. It’s not so much a recipe, but a “everything I had to use up before we left” kind of meal…...
...1 cup thinly chopped kale (about 1/2 bunch) 1-2 teaspoons minced ginger 1 garlic clove, minced 2-3 scallions, white and green parts, chopped 2-3 cups low sodium vegetable broth 1/2...
...love being able to thaw just a few at a time for lunch salads or quick dinners. adapted from Ottelenghi’s tuna cake recipe Sesame-Ginger Chickpea Cakes Author: Jeanine Donofrio Serves:...
...For the risotto: 2 tablespoons extra-virgin olive oil 1/2 onion, chopped 1 large leek, sliced (white and light green parts only) 2 garlic cloves, minced 1 cup organic arborio rice...
...and cook for another 30 seconds or so, until the kale is nicely wilted but still vibrant green. Remove from heat and set aside. Mix the cooked kale with the...
...and sherry vinegar make it zingy and bright. White beans thicken this soup and bulk it up. Kale brings myriad nutritional benefits & bright green color, and, with the white...
...to put them together but it actually works to make really thick and rich chocolatey frosting. But here’s a tip – don’t let your husband watch you put the green...
...leeks, white and very light green parts, chopped (about 1 to 1 1/2 cups) 2 garlic cloves Extra-virgin olive oil, for drizzling 1/2 cup raw, unsalted, un-roasted cashews, soaked overnight*...
...easier for tossing in a soba noodle salad like this one. If you’re gluten-free, be sure to seek out 100% buckwheat soba (these are awesome!). Both varieties are readily available...
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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