Archive

[vc_row css_animation="" row_type="row" use_row_as_full_screen_section="no" type="full_width" angled_section="no" text_align="left" background_image_as_pattern="without_pattern"][vc_column width="1/2" el_class="recipe-image-column"][vc_single_image image="16274" img_size="full" qode_css_animation=""][/vc_column][vc_column width="1/2"][vc_column_text]Serves 4 |  Adapted from Epicurious INGREDIENTS 3 large garlic cloves, chopped 1/4 cup plus 1/2 tablespoon extra-virgin olive oil 1 (14- to 15-ounce) can stewed tomatoes 1 3/4 cups reduced-sodium chicken broth 2 (19-ounce) cans cannellini beans,...

11 May, 2016

[vc_row row_type="row" use_row_as_full_screen_section="no" type="full_width" angled_section="no" text_align="left" background_image_as_pattern="without_pattern" css_animation=""][vc_column width="1/2" el_class="recipe-image-column"][vc_single_image image="16271" img_size="full" qode_css_animation=""][/vc_column][vc_column width="1/2"][vc_column_text]Servings 6-8 INGREDIENTS 3 tbs olive oil 6 garlic cloves, minced 1 small onion 2 stalks celery sliced 1/2 lb white mushrooms 3 medium carrots peeled and sliced 2 zucchini sliced 1 head of broccoli sliced into florets 3...

03 June, 2016

[vc_row css_animation="" row_type="row" use_row_as_full_screen_section="no" type="full_width" angled_section="no" text_align="left" background_image_as_pattern="without_pattern"][vc_column width="1/2" el_class="recipe-image-column"][vc_single_image image="16268" img_size="full" qode_css_animation=""][/vc_column][vc_column width="1/2"][vc_column_text]Serves 5 - 6  |  Ina Garten INGREDIENTS 1 cup chopped yellow onions 2 cloves garlic, minced 1/8 cup good olive oil 1/2 teaspoon dried oregano 1 -1/2 teaspoons kosher salt 1 teaspoon freshly ground black pepper 2...

11 May, 2016

[vc_row css_animation="" row_type="row" use_row_as_full_screen_section="no" type="full_width" angled_section="no" text_align="left" background_image_as_pattern="without_pattern"][vc_column width="1/2" el_class="recipe-image-column"][vc_single_image image="17353" img_size="full" qode_css_animation=""][/vc_column][vc_column width="1/2"][vc_column_text]Serves 1-2 INGREDIENTS 1/2 cup lowfat milk 1 tablespoons flour 1 tablespoon butter 3 shallots 1 can vegetable broth 1 bunch asparagus 1 teaspoon fresh tarragon [/vc_column_text][vc_empty_space height="25px"][vc_column_text] PREPARATION Chop shallots finely and sauté in a tbsp of butter until translucent. Place a heaping tbsp...

11 May, 2016

[vc_row css_animation="" row_type="row" use_row_as_full_screen_section="no" type="full_width" angled_section="no" text_align="left" background_image_as_pattern="without_pattern"][vc_column width="1/2" el_class="recipe-image-column"][vc_single_image image="17350" img_size="full" qode_css_animation=""][/vc_column][vc_column width="1/2"][vc_column_text]Adapted from Genius Kitchen | serves 4 INGREDIENTS 1 large butternut squash 2  garlic cloves minced 1 tablespoon minced ginger 3 1/2 cups vegetable broth nutmeg to taste [/vc_column_text][vc_empty_space height="25px"][vc_column_text] PREPARATION Preheat the oven to 425 degrees F. Cut the butternut...

11 May, 2016