Today we will be discussing the overcooking of fresh green beans. It is an absolute travesty. Stop the insanity and learn how to roast…or even blanch. End transmission. Now that we’ve cleared that up, let’s talk about the amazing green beans we got from Owl’s Roost Farm at North End City Market and how we […]
Rich and hearty vegan Smoky Jackfruit Chili 3 large garlic cloves, minced 3 medium carrots, sliced into half-moons 1 medium yellow onion, chopped 1 medium sweet potato, chopped into small cubes 1 red bell pepper, deseeded and chopped 1 green bell pepper, deseeded and chopped 1 poblano pepper, deseeded and diced 1 lime, cut into […]
Everyone loves a classic, especially when it’s this easy. This Classic Pico de Gallo is ready in about 10 minutes and doesn’t need any gimmicks to be a star. Serve it with chips, as a topping for carnitas, tacos, salads, or anything else you want to make awesome. Print clock icon cutlery icon flag icon […]
Sugar-Free Ketchup with Paleo and Keto-compliant options. 1 6-oz can tomato paste (no sugar added) 1 cup plus 2 tablespoons hot water 4 whole cloves 3 tbsp white vinegar (apple cider vinegar for paleo option) 2 tbsp Lakanto Powdered Sweetener, measured then sifted 3/4 tsp salt 3/4 tsp onion powder 1/2 tsp garlic powder 1/2 […]
*If you know you will have leftovers, mix the vegetables but do not dress. Store dressing, vegetable mixture, and roasted chickpeas separately until ready to eat, up to four days. Nutrition Estimate Per Serving (1/6 RECIPE) – Calories: 250.5, Fat: 10.7g, Saturated Fat: .9g, Polyunsaturated Fat: 1.6g, Monounsaturated Fat: 6.5g, Cholesterol: 0mg, Sodium: 32g, Potassium: […]
Fresh Cucumbers add a cool crunch to basic salsa for a blend that can be served with chips, in taco/burrito bowls, as a side dish, and on salads, baked potatoes or cilantro-lime chicken. It’s also great stuffed into grilled portobello mushrooms. Mostly, we like to stuff it into our faces…but this is about you…enjoying an […]
Our love affair with roasted vegetables is well-documented, and carrots are no exception. Combining carrots and parsnips adds another layer of flavor and texture for a side the pairs well with just about any meal and will be enjoyed by all. We’re sure these Thyme Roasted Carrots and Parsnips will be a hit in your […]
Thyme Roasted Carrots and Parsnips 2–3 large carrots, peeled and halved crosswise 2–3 medium parsnips, peeled and halved crosswise 1 tbsp extra-virgin olive oil 1/2 tsp dried thyme Generous pinches salt and ground black pepper, to taste Place oven rack at top position and preheat oven to 400 degrees F. Cut carrot and parsnips crosswise, […]
Our hearty Za’atar Roasted Chickpea Salad is satisfyingly crunchy, lightly dressed with a hint of lemon and mint, and filled with plant protein to keep you going for hours. The bright lemon dressing brings out the sumac in the za’atar seasoning, balancing against earthy cumin and coriander. With so many layers of texture and flavor, […]
This is not the sad styrofoam cup of ramen you remember from your college days. Our Red Curry and Peanut Zoodle Ramen with Chicken combines Thai flavor favorites in a nutrient packed bowl featuring zucchini noodles and kale. Shredded chicken adds a satisfying protein, making this a delicious meal that is in regular rotation in […]