Recipes

10/21/2018

Fusilli with Broccoli Pesto

INGREDIENTS 12 oz. fusilli pasta 12 oz. frozen broccoli florets 2 clove garlic 1/2 c. fresh basil leaves 3 tbsp. olive oil 1 tbsp. grated lemon zest kosher salt toasted sliced almonds […]
10/21/2018

Spaghetti Squash and Chickpea Sauté

INGREDIENTS 3 lb. spaghetti squash 1 small red onion, finely chopped 4 tbsp. fresh lemon juice 2 tbsp. olive oil 2 cloves chopped garlic 1 15-ounce can chickpeas, rinsed 1 c. fresh flat-leaf […]
10/21/2018

Scrambled Egg Tacos

INGREDIENTS 2 tbsp. olive oil 1 (15-oz) can black beans, rinsed 1/2 tsp. cumin seeds 1 clove garlic, finely chopped Kosher salt Pepper 4 c. baby spinach 1 tbsp. fresh lemon juice […]
10/21/2018

Knife-and-Fork Grilled Cheese with Honey

INGREDIENTS Softened unsalted butter, for spreading Eight 1/2-inch-thick slices of sourdough boule 1 pound Taleggio cheese, rind removed and cheese sliced Honey (preferably bitter), for drizzling Flaky […]