...salt. Toast under the broiler, or grill. Slice garlic clove in half. Once the bread is nicely toasted, rub it with the open side of the garlic. Set aside. Slice...
...pan or 2 mini loaf pans with a bit of coconut oil. Spread the shredded coconut on a rimmed backing sheet and toast in the oven until just golden brown,...
...cup uncooked)* 1 large sweet potato, chopped into cubes 2 cups mixed greens (baby kale, spinach, arugula, etc.) 1/3 cup dried cranberries 1/3 cup crumbled feta 1/4 cup toasted pumpkin...
...so I toasted those up instead. I tossed it all with grilled bread and a tangy vinaigrette and served it alongside grilled salmon. Jack’s conclusion (as we devoured the whole...
...with a creamy tahini dressing. And because I live with a cheese lover, I made my salad with some shaved pecorino (not to worry, I also list a vegan alternative)....
...have and put it in (or on) a pita. I keep these Stonefire pitas on hand, usually in my freezer for easy access – they reheat and toast up perfectly....
...they toast in the skillet and crisp up without becoming an oily mess. This way, we reserve a few extra calories for that brunch-time margarita! Remember this chile salsa from...
...– on fish tacos – on your breakfast taco – on fried egg & avocado toast (it’s especially amazing on this one) – with grilled veggies – with grilled veggies...
...arugula, basil, or mint… whatever combination of soft greens and herbs you like. This lasts in the fridge for about 3 days – I put it on toast, mixed it...
...flavor. Toasted pistachios and roasted chickpeas – They add protein, nutty flavor, and crunch. Avocado – A rich and creamy contrast to the crisp veggies and crunchy chickpeas. Fresh herbs...
...it – every day can be taco day. Aside from avocado smashed on toast, “stuff in a tortilla,” is my next go-to meal. I came up with this recipe a...
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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