Saturday, November 5, 2016, 8:00am
Preheat oven to 250 degrees. Spread pecans on a baking sheet and toast until fragrant, 15-20 minutes. Set aside to cool.
Saturday, October 29, 2016, 8:00am
Drop the grated ginger root and garlic into a pot over medium heat. A few seconds later, once you can start to smell the garlic, pour in the water. Bring to a boil, then reduce the heat to low.
Saturday, October 22, 2016, 8:00am
Preheat oven to 375°F. Line a rimmed baking sheet with parchment paper. Sprinkle each half of squash with 1/4 tsp. salt, then place facedown on prepared baking sheet along with onion quarters.
Saturday, October 15, 2016, 8:00am
Bring a large pot of heavily salted water to a boil and prepare an ice water bath by filling a bowl halfway with ice and water; set aside. Meanwhile, make the dressing.
Saturday, October 8, 2016, 8:00am
Preheat oven to 350°F. Line baking sheets with parchment paper. In a saucepan, melt butter over medium-low heat. Whisk in the cocoa powder until smooth. Remove from heat.
Saturday, October 8, 2016, 8:00am
Rinse and drain lentils in colander. Bring pot of water to boil and add lentils. Boil, uncovered, until tender but not mushy, about 20-30 minutes. Drain and cool, then refrigerate until chilled.
Saturday, September 17, 2016, 8:00am
Put the dry seaweed in a large bowl and fill it with cold water. If you like your seaweed crunchy, soak it for 5 minutes, if you like it more tender, soak it for 10 minutes.
Saturday, August 27, 2016, 8:00am
Whisk vinegar, oil, chipotle chile and salt in a medium bowl. Add cabbage, carrot and cilantro; toss to combine.
Saturday, August 27, 2016, 8:00am
Whisk vinegar, oil, chipotle chile and salt in a medium bowl. Add cabbage, carrot and cilantro; toss to combine.
Saturday, August 20, 2016, 8:00am
Pre heat oven to 400°F. Place broccoli and cauliflower on a single layer on lined baking sheet.
Saturday, August 20, 2016, 8:00am
Pre heat oven to 400°F. Place broccoli and cauliflower on a single layer on lined baking sheet.
Saturday, August 15, 2015, 8:00am
In a large bowl, stir together sour cream, salad dressing, hot pepper sauce and skim milk.
Saturday, August 8, 2015, 8:00am
Blend half of the veggies with the tomato juice. Fold in the remaining vegetables. Add in the garlic, olive oil and vinegar. Chill overnight. Season to taste and enjoy!
Saturday, October 7, 2017, 8:00am
Smear the pork chops with 1 teaspoon of the extra-virgin olive oil and sprinkle with salt and black pepper; set aside at room temperature (no longer than 1 hour).
Saturday, July 23, 2016, 8:00am
In a small saucepan, cover the quinoa with the water and bring to a boil. Cover and cook over low heat until the water has been absorbed and the quinoa is tender, about 15 minutes. Lightly fluff the quinoa with a fork and cover it again.
Saturday, July 16, 2016, 8:00am
Prepare a bowl of ice water. Bring a pot of salted water to a boil and add the snap peas. Cook for 1 minute, stirring constantly and then drain and dump the peas into the ice water to stop the cooking and set the color.
Saturday, July 9, 2016, 8:00am
Heat 1 tablespoon oil in a large, flat-bottom, carbon-steel wok or large skillet over medium-high heat. Add chicken and cook, stirring occasionally, until just cooked through, 4 to 5 minutes. Transfer to a plate.
Saturday, July 2, 2016, 8:00am
In a small bowl, stir together the lime juice, oil, vinegar, mustard, soy sauce and brown sugar until the sugar dissolves; set aside.
Saturday, June 25, 2016, 8:00am
Combine oil, juice, chutney, soy sauce, and ginger in a small bowl. Place chicken on large plate; spoon 2 tablespoons oil mixture over chicken, reserving the rest for the salad. Turn chicken to coat, and let stand 5 minutes.
Saturday, June 11, 2016, 8:00am
Preheat the broiler. In a nonstick ovenproof skillet over medium heat, add 1 tablespoon of the olive oil. When the oil is hot, add the sausage and cook and crumble with a fork until cooked through, about 4 minutes. Remove to a small bowl. Add the bell pepper to the skillet and cook until almost tender, about 6 minutes. Add the scallions and cook until wilted, about 3 minutes. Scrape the sausage back into the pan and season with salt and pepper.
