Soba Noodle Salad With Cucumbers and Asparagus
Saturday, January 12, 2019, 8:00am
1 lb Asparagus, woody ends trimmed 10 oz Dried Soba noodles 2 tbs Soy Sauce 1 tbs Toasted sesame oil 1/4 cup Fresh lemon juice 2 tbs Canola oil Freshly peeled ginger, grated 1 Large cucumber, ends trimmed, quartered lengthwise, and thinly sliced into quarter-moons 2 tbs Toasted sesame seeds, plus...
Butternut Squash Tacos With Avocado
Saturday, January 5, 2019, 8:00am
Add 2 tablespoons olive oil to a large skillet on the stove over medium heat. When warm, add the diced butternut squash.
Broccoli with Anchovies and Garlic
Saturday, January 20, 2018, 8:00am
Cut off the broccoli tops into individual florets. Cut the stems crosswise into 2-inch lengths. Trim off the outside of the stems and cut the trimmed pieces diagonally into 1/4-inch slices. There should be about 6 cups in all.
Mocktails!
Saturday, December 22, 2018, 8:00am
THE FROST BITE INGREDIENTS Ice 1 oz. lime juice 1 oz. pineapple juice 2 oz. grape juice Fresh mint leaves Fresh blueberries 3 oz. Sierra Mist (or Sprite) INSTRUCTIONS Fill a cocktail shaker with ice, lime juice and pineapple juice. Mix. Add white grape juice, mint and blueberries. Using the back of...
Japanese Cucumber Salad
Saturday, December 15, 2018, 8:00am
Peel cucumbers to leave alternating green stripes. Slice the cucumbers in half lengthwise; scrape the seeds out with a spoon. Using a food processor or sharp knife, cut into very thin slices. Place in a double layer of paper towel and squeeze gently to remove any excess moisture.
Maple Roasted Carrots With Goat Cheese
Saturday, December 28, 2019, 8:00am
Preheat oven to 400°F. On a large baking sheet, toss carrots with maple syrup, olive oil and salt. Roast 15 minutes or until tender.
Butternut Squash Tacos With Avocado
Saturday, January 5, 2019, 8:00am
Add 2 tablespoons olive oil to a large skillet on the stove over medium heat. When warm, add the diced butternut squash.
Marcella Hazan's Tomato Sauce
Saturday, November 10, 2018, 8:00am
Combine the tomatoes, their juices, the butter and the onion halves in a saucepan. Add a pinch or two of salt.
Thai Deviled Eggs
Saturday, November 3, 2018, 8:00am
Preheat broiler. Heat olive oil in 10-inch-diameter nonstick skillet over medium-high heat. Add onion and bell pepper; sauté until golden, about 8 minutes.
Veggie Frittata With Asiago Cheese
Saturday, November 23, 2019, 8:00am
Preheat broiler. Heat olive oil in 10-inch-diameter nonstick skillet over medium-high heat. Add onion and bell pepper; sauté until golden, about 8 minutes.
The Midwest Beet Burger
Saturday, October 20, 2018, 8:00am
Start by sautéing your chopped onions in coconut oil for 2-3 minutes. Add in the beets, and cook over low heat for another 5 minutes.
Chipotle Chicken Mango Salad
Saturday, October 31, 2020, 8:00am
Sprinkle both sides of the chicken with the ground chipotle, cumin, cayenne and salt.
Heirloom Tomato and Herb Salad
Saturday, September 29, 2018, 8:00am
Gather 2 pounds of ripe heirloom tomatoes (choose a variety of colors and sizes, as well as the most perfect tomatoes you can find at the height of the season). Cut them into various sizes: wedges, thick slices, in half, or, if you have some tiny cherry tomatoes, leave them whole.
Southwestern Tofu Scramble
Saturday, September 22, 2018, 8:00am
Heat 1½ teaspoons oil in a large non-stick skillet over medium heat. Add tofu, chili powder, cumin and ¼ teaspoon salt and cook, stirring, until the tofu begins to brown, 4 to 6 minutes. Transfer to a bowl.
Mary's B.L.E.A.T. Salad
Saturday, September 15, 2018, 8:00am
Heat oven to 350 degrees and place 1/4 lb of bacon in strips to bake on a foil-covered cookie tray. Bake 20 minutes or so until cooked to your liking and dry on paper towels. Break into pieces.
Summer Squash with Basil and Garlic
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.
Chickpea Curry
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.
