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Ingredients: For the salsa: 2 Tbs. peeled and minced fresh ginger 1 or 2 jalapeno or serrano chilies, seeded and minced ¼ cup chopped green onion, including white and light green portions 1 ½ cups chopped yellow or red tomatoes Juice of 1 lime 1 tbs. soy sauce 1 tsp [READ MORE]
INGREDIENTS: 6 tbsp olive oil 1 green onion, finely chopped 1 lb swiss chard, stems removed and leaves coarsely shredded 7 egg whites 1 clove garlic, finely chopped salt and freshly ground pepper, to taste DIRECTIONS: In a nonstick fry pan over medium heat, warm 3 tbsp of the olive [READ MORE]
Worried about what to prepare for game day? Worry no more! We've got plenty of recipes to keep you on track! Buffalo Wings. Chili. Pizza. Flatbread. Mockamole. Crunchy Crackers. Kale Chips. Chex Mix. Cauliflower Hummus Dip. Zucchini Tots. Chocolate Coconut Zucchini Muffins. GAME ON! Buffalo "Wings" Boneless, skinless chicken tenders [READ MORE]
5 hours | 15 min prep • 4 teaspoons salt • 2 teaspoons paprika • 1 teaspoon cayenne pepper • 1 teaspoon onion powder • 1 teaspoon thyme • 1 teaspoon white pepper • 1/2 teaspoon garlic powder • 1/2 teaspoon black pepper • 1 large roasting chicken • 2 [READ MORE]
Total time: 45 minutes INGREDIENTS: cooking spray 1 (1-pound) top sirloin, cut into (1-inch) pieces ½ tsp salt ¼ tsp freshly ground black pepper 3 oz hot chicken italian sausage ¾ cup pre-chopped green bell pepper ¾ cup pre-chopped shallots (or green onions, leeks) ½ cup pre-chopped celery 3 garlic [READ MORE]
Pierce sausages with the tip of a sharp knife before combining them with the cauliflower to ensure they retain their uniform shape as they cook. Garnish with chopped parsley. Total time: 42 minutes INGREDIENTS: 2 (4-ounce) links mild italian turkey or chicken sausage 3 cups small cauliflower florets 2 tbsp [READ MORE]
This meal-in-a-pot is actually simmered, not boiled, which produces fork-tender results. Warm pumpernickel bread, whole-grain mustard, and pickled beets make great accompaniments. INGREDIENTS: 7 thyme sprigs 1 bunch fresh parsley stems 1 bay leaf 1 (3-pound) cured corned beef brisket, trimmed 2 quarts water 18 small shallots or spring onions [READ MORE]
This recipe uses court-bouillon, a flavorful broth often used to poach fish and seafood. INGREDIENTS: 3 cups chopped leek 2 cups water 1 cup celery root 1 cup chopped celery 1 cup white wine (or rice wine vinegar ¼ cup & increase water to 2 ¾ cups) 1 cup low [READ MORE]
French for "pot on fire", pot-au-feu is made by simmering an assortment of meats in water or broth. We recommend tying the leek halves with twine so they don't fall apart. Dijon mustard rounds out the flavors of the finished dish, and the cornichons (small pickles) are a traditional accompaniment. [READ MORE]