Saturday, June 29, 2019, 8:00am
In a blender, add the garbanzo beans, olive oil, tahini, juice from 1/2 lemon and a pinch of salt. Pulse until smooth, adding a splash of water, if needed. Adjust the salt to taste. Set aside.
Saturday, June 22, 2019, 8:00am
In a small saucepan, set over medium heat, add the balsamic vinegar. Cook until it reduces by half and is very syrup-y; do not walk away since this happens in about 2 minutes. Transfer to a small bowl (it’ll thicken as it cools) and set aside.
Saturday, June 15, 2019, 8:00am
Sauté the onion, garlic and curry leaves in a large stockpot over medium-high heat until the veggies turn translucent.
Saturday, June 8, 2019, 8:00am
To a blender, add the can of tomatoes, water and chipotle in adobo. Blend until very smooth. Pour into a medium skillet, set over medium heat, along with the garbanzo beans, kale and a few pinches of salt. Bring to a gentle simmer and cover, cooking for about 15 to 20 minutes. Give it a taste and adjust the salt to your liking.
Saturday, June 1, 2019, 8:00am
Place the potatoes in a large saucepan, add cold water to cover by about 2 inches, and bring to a boil over high heat, then reduce the heat to medium and allow the potatoes to cook for 20 minutes, or until tender when pierced with a fork.
Saturday, May 25, 2019, 8:00am
In a large serving bowl or mixing bowl, whisk together the olive oil, lemon juice, red wine vinegar, salt, oregano and pepper.
Saturday, May 18, 2019, 8:00am
Dry the salmon well with paper towels and season it all over with salt. In a small bowl, combine the chili powder, garlic, olive oil, and lime juice; stir to form a paste.
Saturday, May 11, 2019, 8:00am
To a medium bowl, add the lemon juice, olive oil and harissa paste. Whisk until smooth.
Saturday, May 4, 2019, 8:00am
Cook rice according to package instructions; set aside. In a small bowl, whisk together chicken stock, soy sauce, fish sauce, brown sugar and vinegar; set aside.
Saturday, April 27, 2019, 8:00am
Braise the brisket in large roasting pan on high heat, 5-10 minutes on each side.
Saturday, April 20, 2019, 8:00am
Slice tofu in half inch slabs. Place on a few sheets of paper towel and cover with paper towel. Place a cutting board on top and put something heavy on it to press excess moisture from tofu.
Saturday, April 13, 2019, 8:00am
Combine breadcrumbs and Italian seasoning in a shallow dish. Cut tofu lengthwise into 4 steaks and pat dry.
Saturday, April 6, 2019, 8:00am
Cook rice noodles according to package directions.
Saturday, March 23, 2019, 8:00am
Preheat the oven to 350 degrees F. Add the green onion, broccoli, tomato, spinach, salt, garlic powder, oregano, black pepper, and paprika to a bowl. Toss the ingredients well, making sure the greens are well covered with the spices.
Saturday, March 16, 2019, 8:00am
In a medium sauté pan, set over medium heat, add the sesame oil. When hot, add the chicken; cook for 5 to 7 minutes, until mostly cooked. Mix in the garlic, soy sauce or tamari, ginger, Sriracha and sesame seeds. Cook for 2 to 3 minutes longer until it’s fragrant. Add in the crushed peanuts.
Saturday, March 9, 2019, 8:00am
Dice up the eggplant to a ½ inch cut. However, you can decide to slice it for a round
Saturday, February 23, 2019, 8:00am
Lightly coat an unheated 4-quart Dutch oven with cooking spray. Heat over medium heat. Add onion, ginger and garlic to Dutch oven.
Saturday, February 16, 2019, 8:00am
Set racks in the upper and lower thirds of the oven and preheat the oven to 425 degrees. Line two rimmed baking sheets with parchment paper.
Saturday, February 2, 2019, 8:00am
Peel the beets. Using a mandoline, slice the beets as thinly as possible. Transfer the beets to a bowl of ice water. Set aside.
Saturday, January 26, 2019, 8:00am
Preheat oven to 450°F. Coat an 8-inch-square baking dish with cooking spray.
