Aug 25 2016Use up those tomatoes!
Aug 25 2016Serve with tortilla chips. Perfect for Taco Tuesday.
Aug 25 2016
30 tomatoes (about 60 medium)
2 heads garlic
1/2 cup olive oil
Kosher salt and pepper
1 6-ounce can tomato paste
1 bunch fresh basil
Peel the tomatoes. Bring a large pot of water to a boil. Meanwhile, fill a large bowl with ice water. Using a paring knife, core each tomato and score a small X in the bottom. […]
Aug 25 2016Corn, manchego, lime, jalapeño - a unique taste experience.
Aug 25 2016With fresh tomato and basil from your share and indulgent puff pastry, this makes for a nice lunch for 2-3 people.
Aug 25 2016This sangria featuring peaches, plums, peach brandy and Riesling is perfect for a late summer evening outside with friends.
Aug 07 2016This spiced cauliflower and potato recipe cooks in one pan, making it a hassle-free weeknight side dish.
Aug 07 2016Don't limit yourself to pickled cucumbers, use this recipe with just about any vegetable. We omit the dill and use the recipe for okra, bell peppers, and more!
Aug 07 2016
Serves at least 2
For the chickpeas:
2 15-oz. cans chickpeas, or equivalent amount cooked yourself
2 Tbsps. olive oil
2 tsps. ground coriander
1/2 tsp. cumin
1 pinch red pepper flakes (optional)
1 healthy squirt Sriracha (optional) if you don’t like it spicy you could add 1 clove or garlic grated instead.
Salt to taste
For the kohlrabi:
1/2 bunch of green onions, sliced […]
Aug 07 2016
4 ears of corn, do not shuck (or 2 1/2 cups frozen corn for the non-grill option)
1 large red bell pepper
1 5-inch long zucchini, sliced in half lengthwise
1/2 cup chopped red onion
1/2 cup chopped cilantro
1 serrano chili pepper, seeded and minced (optional)
1 tsp. ground cumin (best if you toast whole cumin seeds then grind)
1/4 cup […]