Saturday, August 25, 2018, 8:00am
Using a spiralizer, shred the squash into long strands. Alternatively, draw a julienne peeler down over the squash, making spaghetti-like strands.
Saturday, September 21, 2019, 8:00am
In a 3½ or 4-quart slow cooker combine broth, tomato puree, beans, rice, onion, garlic, basil, salt, and pepper.
Saturday, August 11, 2018, 8:00am
Pulse Serrano pepper, garlic and ginger in a food processor until minced. Scrape down the sides and pulse again. Add onion; pulse until finely chopped, but not watery.
Saturday, September 28, 2019, 8:00am
Heat oil in a large pot over medium-high heat. Add onion, garlic, ginger and curry powder (or garam masala); cook, stirring often, until the onion is starting to soften, 2 to 3 minutes.
Saturday, August 17, 2019, 8:00am
Preheat oven to 425 degrees. Spray a 15x10x1-inch baking pan with non-stick cooking spray; set aside.
Saturday, July 6, 2019, 8:00am
Mix honey and soy sauce and set aside. Heat the butter and olive oil in a large frying pan on medium to high heat.
Saturday, July 20, 2019, 8:00am
Bring a pot of salted water to a boil. Add the pasta and cook per the instructions on the package, or until al dente.
Saturday, August 3, 2019, 8:00am
Preheat oven to 350°. In a skillet over medium-high heat, heat oil. Season each chicken breast with salt and pepper and place in the skillet. Sear chicken, 3 to 4 minutes per side.
Thursday, June 28, 2018, 8:00am
Bring a large pot of heavily salted water to a boil over high heat.
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 16, 2018, 8:00am
Preheat oven to 375°F. Coat tortillas on both sides with cooking spray. Place on 2 baking sheets. Bake, turning once, until light brown, 12 to 14 minutes.
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.
Friday, May 25, 2018, 8:00am
Preheat grill to medium-high. Mash garlic and salt on a cutting board with the side of a knife until it's a smooth paste. Mix the paste with 1 tablespoon oil in a small dish. Lightly brush the oil mixture over portabellas and then on one side of each slice of bread.
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, May 12, 2018, 8:00am
Preheat an oven to 450°F. In a bowl, toss the mushrooms with salt, pepper and 2 Tbs. of the olive oil. Transfer to a baking sheet.
Saturday, April 28, 2018, 8:00am
Place the chicken in a large saucepan with the lemon, bay leaves, 1 tsp. of the salt and 1/2 tsp. of the pepper.
Saturday, April 21, 2018, 8:00am
Cook the rice noodles according to the directions on the package, then run them under cold water, and drain them well. In a medium bowl, toss the noodles with the olive oil.
Saturday, April 7, 2018, 8:00am
In a small bowl, stir together the soy sauce, sugar, mirin, and sake until the sugar dissolves.
Saturday, March 31, 2018, 8:00am
Cut tofu into 3/4-inch cubes; place in a shallow baking dish. In a small bowl, whisk together soy sauce, rice vinegar, ginger, garlic, sesame oil and crushed red pepper. Pour over tofu. Cover and marinate for 10 minutes. Drain, reserving marinade. In a large skillet, heat 3 teaspoons canola oil over medium-high heat. Add tofu to skillet.