Carrot Top Pesto
Don’t throw away those carrot tops! Make this delicious carrot top pesto with them to toss with pasta, beans, or eat straight up as a dip.
Don’t throw away those carrot tops! Make this delicious carrot top pesto with them to toss with pasta, beans, or eat straight up as a dip.
Pork chops cooked low and slow become so tender and juicy—and so do the cabbage and apples that cook with them. Serve with a cold beer and imagine yourself at a biergarten in Germany.
If you like some sweet heat, marinate your chicken thighs in this chili garlic sauce. They cook quickly on the grill and are especially good served with white rice.
Ever tried a sous vide carrot? They’re tender but still snappy, and taste sweet and intensely carrot-y. You have to try it for yourself to believe it!
Nervous about overcooking pork chops? Try sous vide! Cooking pork chops sous vide keeps them moist and tender, and finishing them on the grill brings on the char and flavor!
Here’s a low-carb version of fried rice, loaded with vegetables to satisfy your Chinese takeout cravings. Cauliflower florets are quickly chopped and stir-fried to create a flavorful fried “rice” dish… Lire la suite
Need something quick and delicious for dinner? This Southwest Skillet Chicken is easy, freezer-friendly, and ready in 35 minutes. Make it with beans, corn, and bell peppers!
This Cheesy Spaghetti Squash Casserole is loaded with cheese, fresh sage, and roasted red peppers. This vegetarian casserole makes a rich, decadent main dish or the perfect vegetarian holiday side.
Need dinner in a hurry? Chinese 5-Spice Skillet Dinner to the rescue! Lean protein, loads of colorful vegetables, and on the table in about 30 minutes!
Light and fluffy asparagus souffle recipe. Pureed asparagus mixed with bechamel and egg yolks, beaten egg whites folded it, baked to puffy golden deliciousness.
Simple wax beans recipe with wax, or yellow green beans, chopped mint, olive oil, and salt. Delicious combination of mint with the beans.
Gulf shrimp sauteed in olive oil and served with an orange beurre blanc sauce, a buttery sauce with orange zest, white wine and shallots.