Vegetable forward, feel good food
Romano beans are a true summer treat! They stay sweet and crisp even after braised, and these romano beans get a serious flavor boost from a roasted tomato, garlic, and gochujang sauce. It’s sweet, a little spicy, and crunchy (thanks to the roasted almonds). Best of all, it’s easily made vegan (though I would highly…
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Using just a handful of ingredients, this mash is super comforting, creamy, and everything you need for your holiday table! Serves 4 Ingredients 3 medium – large sweet potatoes 1 head garlic 1 tbs of olive oil 4 tbs butter 1.5 tsp honey 1.5 tsp ras el hanout 1/2 tsp of cinnamon 3 tbs of…
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I’m not going to lie, this recipe changes every time based on what I have available. Don’t be afraid to improvise! The key trick here is to cook your onions really low and slow– this helps build flavor. Serves 6 Ingredients Olive oil for sauteing 1 onion- chopped 2 small leeks, heads removed and sliced…
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This no fuss side dish comes together in no time. The gremolata and fried shallots can be prepared in advance, and the green beans are roasted at the last minute. Ingredients 1 pound Green beans, ends trimmed 1/3 cup almonds 3/4 cup parsley 3 tbs parm grated 1/3 cup olive oil + 1tbs Juice and…
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This is my technique guide for making fool proof, super juicy, crispy skinned chicken with whatever you happen you have on hand. Bone in, skin on, dark meat chicken is the only real requirement here. The rest up to you! Ingredients Bone in, skin on, dark meat chicken. Thighs, whole legs, or drumsticks. 1/2-1 cup…
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I love challenging myself to cook vegan as a way to really celebrate vegetables. This recipe does exactly that– its not a replacement for cheese or meat, its just delicious in its own right. Tons of umami from the roasted mushrooms and tomatoes, and the cashew cream adds enough fat to make this extra satiating.…
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