Baked beetroot with home-made curds and toasted sunflower seeds
Making curds and whey is a nostalgic practice, a very basic form of cheese-making that can be done...
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Category: Entrées
Strawberry, mint and tomato salad
It may seem strange to pair strawberries and tomatoes, but technically they are both fruits. When...
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CLASSIC HUMMUS
Lightly flavored with tahini, this basic hummus is creamy-smooth. For a more full-bodied flavor,...
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CHICKPEA & RED CABBAGE PITA PIZZAS
Generous toppings make this a fork-and-knife pizza. Save leftover cabbage for sandwiches.YIELD:...
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CHERRY TOMATO FOCACCIA
CHERRY TOMATO FOCACCIA A basic focaccia dough is topped with nuts, cherry tomatoes, and aromatics...
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WEEKNIGHT POT PIE
The secret ingredient in this spin on classic chicken divan is creamy, woodsy portobello mushroom...
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AMARANTH, ROASTED TOMATO & EGGPLANT STACKS WITH PESTO
Pesto-laced amaranth soaks up all the juices of roasted eggplant and tomato slices. The directions...
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TWICE-BAKED SWEET POTATOES WITH DUKKA
Sweet potatoes get mashed with olive oil and feta cheese then dusted with dukka, a nutty spice...
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SUMMER’S BOUNTY VEGETABLE TARTLETS
This rustic dough is made with cream cheese and masa harina, which help boost the protein and...
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RICOTTA-BASIL STUFFED TOMATOES
Summer favorites zucchini, corn, and basil get baked in tomato shells for a light-yet-satisfying...
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GOAT CHEESE–ASPARAGUS CRUSTLESS QUICHE
For a pretty presentation, reserve a few asparagus tips to steam and use as a garnish for this...
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CHEESE & MUSHROOM EGG NESTS
Omelet ingredients—eggs, cheese, mushrooms, and herbs—get a stylish makeover when baked in a...
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