You might need to buy:
- lemon juice
- well-stirred tahini
- olive oil
You might need to buy:
- Spaggetti
- Greens
- Walnuts
- Dried Cherries
You might need to buy:
- garlic
- ground cumin
- bay leaf
- cocoa powder
- cinnamon stick
- dried oregano
serve with homemade bread and side of veggies
You might need to buy:
- low-sodium vegetable broth
- small bay leaf
- liquid smoke
- garlic
- juice of half a lemon
Serve topped w/ mushrooms, roasted beets, carrots
You might need to buy:
- white beans
- soy milk
- vegan margarine*
- toasted pumpkin seeds
From site “My mother made this spinach salad often when I was growing up, along with many other Korean dishes. It was a favorite then and remains a favorite still today. This variation is pretty close to how I remember hers tasting and it is a little on the spicy side. If you make it yourself, please adjust the amount of hot pepper to suit your personal heat tolerance. In fact, make any adjustments you desire to suit your taste.”
You might need to buy:
- bag of fresh spinach leaves
- scallions
- red chili flakes
- rice vinegar
- toasted sesame oil
- toasted sesame seeds
serves 8
You might need to buy:
- sea salt
- ground ginger
- cranberries
- diced celery
- olive oil
- sea salt
- vegetable broth or water
- wild rice
- organic brown rice
- each ground black pepper
- ground cardamom
- ground cloves
- ground cinnamon
ready in about an hour and 15 minutes;
serves 6
You might need to buy:
- butter
- sliced mushrooms
- garlic
- Kosher salt and fresh ground black pepper
- ricotta
- grated Parmesan
Serve with sausage or vegetarian sausage as a tasty addition.
You might need to buy:
- penne or other tubular pasta
- Swiss chard
- dried hot red pepper flakes
- small onion
- unsalted butter
- heavy cream
- freshly grated nutmeg
- freshly grated Parmesan
You might need to buy:
- chopped seeded jalapeño chile
- extra-virgin olive oil
- *Pesto*
- fresh ground pepper
- garlic powder
- dry mustard
- olive oil
- balsamic vinegar
- *Easy Vinaigrette dressing*
- freshly ground black pepper
- fresh lime juice
- *Beets*
- 1-inch-diameter baby beets
- olive oil
- Coarse kosher salt