Grilled Cheese w/ Roasted Carrot and White Bean Spread, Marinated Kale and Manchego Cheese
The Roasted Carrot and White Bean spread was a hit and can be used in this grilled cheese, or I had it for breakfast on toast with eggs. INGREDIENTS: Blend everything together with the smallest amount of water and add as needed to get the desired consistency. INSTRUCTIONS 2. Butter your toast on both sides…
Crispy Lentil Salad
After I posted a picture of this dish, I got a couple of messages on how to make lentils that aren’t mushy. For one, red lentils get far softer than green/brown, so try using green when you want firm. Two, cook your lentils like pasta. Don’t try to find a ratio so the water absorbs….
Feta and Olive Zucchini Roll Ups
This recipe was developed for Matriark Foods INGREDIENTS INSTRUCTIONS
Chickpea “Tuna” Salad with Dill and Pickled Onion
Do we really need tuna to emulate the texture and flavor of tuna salad? I would argue mashed chickpeas are pretty close and better for the environment. INGREDIENTS INSTRUCTIONS
Banana Pecan Rose Muffins
INGREDIENTS INSTRUCTIONS
Navy Bean Cakes w/ Cilantro Yogurt
INGREDIENTS STEPS Cilantro Yogurt
Potato Leek Soup
INGREDIENTS STEPS
Simple Carrot Soup Recipe
INGREDIENTS STEPS Serve with croutons and diced herbs
Simple Beet Soup Recipe
INGREDIENTS STEPS FOR BEET SOUP RECIPE Dice your shallot and white part of the leeks (after removing the outer layer) The color should be strong and warm your heart as it did mine.