Tag Archives: recipe

Sesame Kale Noodle Salad

INGREDIENTS1/4 avocado1 tablespoon white miso paste1/2 garlic clove2 teaspoons lemon juice1/2 teaspoon olive oil1/4 teaspoon kosher salt1 1/2 cups stemmed, chopped kale1 cup cooked buckwheat noodles1/2 cup cooked, shelled edamame1 teaspoon sesame seeds DIRECTIONSIn a blender, puree 1/4 avocado, 1 tbsp white miso paste, 1/2 garlic clove, 2 tsp lemon juice, 1/2 tsp olive oil,Continue reading “Sesame Kale Noodle Salad”

Smokey Butternut Squash

INGREDIENTS PREPARATION 1. In a large pot, melt the butter. Add the onion and cook over moderate heat until softened. 2. Stir in the squash and chipotle and cook for 1 minute. Add the stock and honey and bring to a boil. Simmer until the squash is well-cooked, about 40 minutes. 3. Puree the soupContinue reading “Smokey Butternut Squash”

Strawberry Cucumber Salad

Ingredients   1 1/2 pounds strawberries, quartered 4 cups cucumbers, chopped 1 small red onion, chopped 8 ounces feta cheese, cubed 1/2 cup fresh mint, minced 1/3 cup olive oil 1/3 cup golden balsamic vinegar 2 Tablespoons lemon juice 1/4 teaspoon pepper         Instructions In a large bowl, combine the strawberries, cucumbers,Continue reading “Strawberry Cucumber Salad”

Warm Winter Salad

Warm Winter SaladFrom Miss Dahl’s Voluptuous Delights Ingredients 1 small red onion, cut into 1/2-inch wedges1 small sweet potato (about 8 ounces), cut into 1-inch pieces1 carrot, peeled and cut into 3/4-inch pieces1 parsnip, peeled and cut into 3/4-inch pieces1 small celery root (about 12 ounces), peeled and cut into 3/4-inch pieces1 small beet, peeledContinue reading “Warm Winter Salad”

Roasted Vegetables

Ingredients 2 small zucchini (1 lb), cut into 1/2-inch thick slices 2 small yellow squash (1 lb), cut into 1/2-inch thick slices 14 oz Small Tomatoes 3 Tbsp olive oil 4 cloves garlic, minced (1 1/2 Tbsp) 1 1/4 tsp Italian seasoning Salt and freshly ground black pepper 1 cup (2.4 oz) finely shredded Parmesan cheese Fresh or dried parsley, for garnish (optional) Instructions Preheat the oven to 400Continue reading “Roasted Vegetables”

Crockpot Boiled Peanuts

Ingredients Ingredient Checklist 1 ½ pound raw peanuts, in shell .75 to 1 cup kosher salt Directions Instructions Checklist Step 1 Combine peanuts, salt, and 14 cups of water in a tall, oval 6-quart slow cooker. Cover and cook on HIGH for 18 hours or until peanuts are soft. Drain peanuts before serving or storing them. Store in zip-topContinue reading “Crockpot Boiled Peanuts”

Zucchini Casserole

1 pound Roma tomatoes sliced ¼” 1 ½ pounds zucchini sliced ½” ½ teaspoon Italian seasoning 1 ½ tablespoon olive oil 1 clove garlic minced for serving fresh basil and parsley Topping 1 tablespoon olive oil 1/2 onion finely chopped 1/4 cup bread crumbs 2 tablespoons butter melted ¼ cup fresh parmesan cheese ⅔ cup shredded mozzarella cheese Instructions Preheat the oven to 375°F. Cook onion in olive oil (for the topping) until tender, about 5 minutes. Set aside. Slice tomatoes andContinue reading “Zucchini Casserole”