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BEET GREENS PESTO
2️⃣ Step Two: Blend the greens, nuts or seeds, garlic, and oil. Next, add the cleaned dried beet tops to a blender. Add pine nuts — or sunflower or pumpkin seeds for a nut-free pesto — and garlic cloves and pulse until finely chopped. ROASTED CAULIFLOWER AND CARROTS 1️⃣ Step One: Preheat oven and prep vegetables. First, preheat the oven to 400° F (200° C). While the oven is heating, wash the cauliflower and carrots and remove the stems. Separate the cauliflower florets so they're in bite-size pieces and cut the carrots into diagonal slices that are about the same size as the cauliflower. EASY QUICK PICKLED ASPARAGUS Step Four: Refrigerate to quickly pickle the asparagus. Once the jar of asparagus is cool, store in the refrigerator and let the asparagus pickle in the salted vinegar brine. If you want to serve quickly we recommend letting the asparagus ferment for at least 3 hours, but for best results and flavor wait at least 24 hours. MAPLE BOURBON VINAIGRETTE Instructions. Combine all ingredients: In a medium mixing bowl, add olive oil, apple cider vinegar, maple syrup, bourbon whiskey, Dijon mustard, garlic or shallots (if using), and a pinch of salt and pepper. Whisk or blend until combined: Whisk together the dressing ingredients until well combined, about 30-60 seconds. ROASTED BROCCOLI AND CARROTS 1️⃣ Step One: Preheat oven and cut vegetables. First, preheat the oven to 400 degrees F (200 C). While the oven is heating, wash the broccoli and carrots to remove dirt. To cut broccoli: cut off stems and split up the florets into bite-size pieces. Save your broccolistems and use in
HOW TO SAUTÉ RADISH GREENS 2️⃣ Step Two: Sauté the greens with garlic and red pepper. Next it’s time to saute the radish tops. Add olive oil to a medium frying pan and heat over medium-low heat. Add minced garlic and cook until it begins to brown and become fragrant, about 1-2 minutes. Heat oil ROASTED CARROTS AND LEEKS 1️⃣ Step One: Preheat oven and prep vegetables. First, preheat the oven to 400° F (200° C). While the oven is heating, wash the carrots and remove the stems. Cut the stems from the leeks and then remove the first 1-2 layers. Cut the the carrots diagonally (see photo below for example) and slice the white part of the leeks, stopping just REFRIGERATOR PICKLED PEPPERS (WHOLE OR SLICED) Refrigerator for a minimum of 4 hours. If you want to serve quickly we recommend letting sliced peppers soak for at least 4 hours and whole peppers for at least 24 hours to let them soak up the brine, but for best results and flavor wait at least 24-48 hours (or more). Pickled peppers are good for up to 2-3 months in the refrigerator. ROASTED SWEET POTATO ROUNDS Roasted Sweet Potato Medallions: Tips, tricks, and tools. Baked sweet potato rounds are super simple to make and about as hands-off as it gets, but there are a few tips and tricks to make preparing them even easier.. Recommended tools: you'll need a large sheet pan or other baking sheet to cook the potatoes, and a spatula or fork to flip. Choose long and thin potatoes. SUNFLOWER SEED PESTO 🌻 Ingredients + substitutions. Basil: Basil is the base of the recipe and can easily be found in grocery stores, at farmers markets, or can be grown in your own garden. Basil provides beneficial nutrients such as vitamins A, K, and calcium along with antioxidants (USDA Food Nutrient Database).Sunflower seeds: The nuttiness of sunflower seeds allows this pesto to be nut-free withoutBEET GREENS PESTO
2️⃣ Step Two: Blend the greens, nuts or seeds, garlic, and oil. Next, add the cleaned dried beet tops to a blender. Add pine nuts — or sunflower or pumpkin seeds for a nut-free pesto — and garlic cloves and pulse until finely chopped. ROASTED CAULIFLOWER AND CARROTS 1️⃣ Step One: Preheat oven and prep vegetables. First, preheat the oven to 400° F (200° C). While the oven is heating, wash the cauliflower and carrots and remove the stems. Separate the cauliflower florets so they're in bite-size pieces and cut the carrots into diagonal slices that are about the same size as the cauliflower. EASY QUICK PICKLED ASPARAGUS Step Four: Refrigerate to quickly pickle the asparagus. Once the jar of asparagus is cool, store in the refrigerator and let the asparagus pickle in the salted vinegar brine. If you want to serve quickly we recommend letting the asparagus ferment for at least 3 hours, but for best results and flavor wait at least 24 hours. MAPLE BOURBON VINAIGRETTE Instructions. Combine all ingredients: In a medium mixing bowl, add olive oil, apple cider vinegar, maple syrup, bourbon whiskey, Dijon mustard, garlic or shallots (if using), and a pinch of salt and pepper. Whisk or blend until combined: Whisk together the dressing ingredients until well combined, about 30-60 seconds. ROASTED BROCCOLI AND CARROTS 1️⃣ Step One: Preheat oven and cut vegetables. First, preheat the oven to 400 degrees F (200 C). While the oven is heating, wash the broccoli and carrots to remove dirt. To cut broccoli: cut off stems and split up the florets into bite-size pieces. Save your broccolistems and use in
HOW TO SAUTÉ RADISH GREENS 2️⃣ Step Two: Sauté the greens with garlic and red pepper. Next it’s time to saute the radish tops. Add olive oil to a medium frying pan and heat over medium-low heat. Add minced garlic and cook until it begins to brown and become fragrant, about 1-2 minutes. Heat oil ROASTED CARROTS AND LEEKS 1️⃣ Step One: Preheat oven and prep vegetables. First, preheat the oven to 400° F (200° C). While the oven is heating, wash the carrots and remove the stems. Cut the stems from the leeks and then remove the first 1-2 layers. Cut the the carrots diagonally (see photo below for example) and slice the white part of the leeks, stopping just REFRIGERATOR PICKLED PEPPERS (WHOLE OR SLICED) Refrigerator for a minimum of 4 hours. If you want to serve quickly we recommend letting sliced peppers soak for at least 4 hours and whole peppers for at least 24 hours to let them soak up the brine, but for best results and flavor wait at least 24-48 hours (or more). Pickled peppers are good for up to 2-3 months in the refrigerator. ROASTED SWEET POTATO ROUNDS Roasted Sweet Potato Medallions: Tips, tricks, and tools. Baked sweet potato rounds are super simple to make and about as hands-off as it gets, but there are a few tips and tricks to make preparing them even easier.. Recommended tools: you'll need a large sheet pan or other baking sheet to cook the potatoes, and a spatula or fork to flip. Choose long and thin potatoes.HEMP SEED PESTO
1 day ago · Hemp Seed Pesto, a twist on traditional pesto using hemp seeds instead of pine nuts. This nut-free pesto has only 7 ingredients, is vegan-friendly, and comes together in only 5 minutes! ROASTED ARUGULA CHIPS Roasted Arugula Chips, a quick and easy way to utilize arugula for a new snack. Keep that almost-forgotten arugula from heading to the compost by turning it into crunchy, healthy chips! WHICH SUSTAINABLE FOOD CERTIFICATIONS CAN YOU TRUST Certified Humane. The Certified Humane standard ensures that animals raised for food are free from abuse, as well as have access to shelter areas, access to the outdoors, and per-animal space requirements. The certification also ensures a facility’s slaughter practices align with what is commonly thought to be humane. 4 THINGS TO DO NOW AS A DIETETICS STUDENT Diet clerk or other food-related hospital kitchen job. Working in a community clinic. Any paid work with a dietitian (private practice, blogging, etc.) Working in a medical office (doctor, dentist, chiropractor, etc.) Restaurant/food-service related jobs (probably the easiest to obtain) Working in your campus health center. ROASTED CARROTS AND BELL PEPPERS 1️⃣ Step One: Preheat oven and wash vegetables. First, preheat the oven to 400 degrees F (200 C). While the oven is heating, wash the bell peppers and carrots and remove stems. If carrots are large, cut them in half lengthwise so they roast evenly and brown in EASY QUICK PICKLED ASPARAGUS Step Four: Refrigerate to quickly pickle the asparagus. Once the jar of asparagus is cool, store in the refrigerator and let the asparagus pickle in the salted vinegar brine. If you want to serve quickly we recommend letting the asparagus ferment for at least 3 hours, but for best results and flavor wait at least 24 hours. ROASTED RADISH CHIPS Preheat oven to 400 degrees F (200 degrees C). Wash and cut radishes: Cut radish bulbs from leaves and wash well to remove excess dirt. Slice the radish bulbs thin, about ¼” (or ½ cm) thick. Prep radishes for roasting: On a medium baking sheet add olive oil and slides radishes and toss to coat radishes completely in oil. REFRIGERATOR PICKLED CAULIFLOWER To quick pickle cauliflower in the refrigerator, simply follow these four easy steps: Prepare the cauliflower by cutting off the florets from the stems. Add the cauliflower and any herbs and spices to a tall jar. Boil a salted vinegar brine and pour over the cauliflower. Refrigerate for at least 24 hours and keep for up to one month. ROASTED CARROTS AND BRUSSELS SPROUTS Preheat oven: Preheat the oven to 400 degrees (200 C). Prep vegetables: Wash brussels sprouts and carrots. Cut stems from brussels sprouts and cut into halves or quarters. Cut stems from carrots and slice diagonally into 1-2 inch (3-5 cm) pieces. Roast vegetables: Arrange the carrots and brussels sprouts on a baking sheet and drizzlewith olive
HOMEMADE CIABATTA CROUTONS Instructions. Preheat oven to 350 degrees. Cut ciabatta bread into 1 inch thick slices, then cutting each slice into ½ inch cubes and place into large mixing bowl. Add olive oil, garlic powder, sea salt, black pepper, and fresh herbs (if using) and toss to combine. SUNFLOWER SEED PESTO 🌻 Ingredients + substitutions. Basil: Basil is the base of the recipe and can easily be found in grocery stores, at farmers markets, or can be grown in your own garden. Basil provides beneficial nutrients such as vitamins A, K, and calcium along with antioxidants (USDA Food Nutrient Database).Sunflower seeds: The nuttiness of sunflower seeds allows this pesto to be nut-free withoutBEET GREENS PESTO
2️⃣ Step Two: Blend the greens, nuts or seeds, garlic, and oil. Next, add the cleaned dried beet tops to a blender. Add pine nuts — or sunflower or pumpkin seeds for a nut-free pesto — and garlic cloves and pulse until finely chopped. EASY QUICK PICKLED ASPARAGUS Step Four: Refrigerate to quickly pickle the asparagus. Once the jar of asparagus is cool, store in the refrigerator and let the asparagus pickle in the salted vinegar brine. If you want to serve quickly we recommend letting the asparagus ferment for at least 3 hours, but for best results and flavor wait at least 24 hours. ROASTED CAULIFLOWER AND CARROTS 1️⃣ Step One: Preheat oven and prep vegetables. First, preheat the oven to 400° F (200° C). While the oven is heating, wash the cauliflower and carrots and remove the stems. Separate the cauliflower florets so they're in bite-size pieces and cut the carrots into diagonal slices that are about the same size as the cauliflower. MAPLE BOURBON VINAIGRETTE Instructions. Combine all ingredients: In a medium mixing bowl, add olive oil, apple cider vinegar, maple syrup, bourbon whiskey, Dijon mustard, garlic or shallots (if using), and a pinch of salt and pepper. Whisk or blend until combined: Whisk together the dressing ingredients until well combined, about 30-60 seconds. HOW TO SAUTÉ RADISH GREENS 2️⃣ Step Two: Sauté the greens with garlic and red pepper. Next it’s time to saute the radish tops. Add olive oil to a medium frying pan and heat over medium-low heat. Add minced garlic and cook until it begins to brown and become fragrant, about 1-2 minutes. Heat oil ROASTED BROCCOLI AND CARROTS 1️⃣ Step One: Preheat oven and cut vegetables. First, preheat the oven to 400 degrees F (200 C). While the oven is heating, wash the broccoli and carrots to remove dirt. To cut broccoli: cut off stems and split up the florets into bite-size pieces. Save your broccolistems and use in
ROASTED CARROTS AND LEEKS 1️⃣ Step One: Preheat oven and prep vegetables. First, preheat the oven to 400° F (200° C). While the oven is heating, wash the carrots and remove the stems. Cut the stems from the leeks and then remove the first 1-2 layers. Cut the the carrots diagonally (see photo below for example) and slice the white part of the leeks, stopping just REFRIGERATOR PICKLED PEPPERS (WHOLE OR SLICED) Refrigerator for a minimum of 4 hours. If you want to serve quickly we recommend letting sliced peppers soak for at least 4 hours and whole peppers for at least 24 hours to let them soak up the brine, but for best results and flavor wait at least 24-48 hours (or more). Pickled peppers are good for up to 2-3 months in the refrigerator. ROASTED SWEET POTATO ROUNDS Roasted Sweet Potato Medallions: Tips, tricks, and tools. Baked sweet potato rounds are super simple to make and about as hands-off as it gets, but there are a few tips and tricks to make preparing them even easier.. Recommended tools: you'll need a large sheet pan or other baking sheet to cook the potatoes, and a spatula or fork to flip. Choose long and thin potatoes. SUNFLOWER SEED PESTO 🌻 Ingredients + substitutions. Basil: Basil is the base of the recipe and can easily be found in grocery stores, at farmers markets, or can be grown in your own garden. Basil provides beneficial nutrients such as vitamins A, K, and calcium along with antioxidants (USDA Food Nutrient Database).Sunflower seeds: The nuttiness of sunflower seeds allows this pesto to be nut-free withoutBEET GREENS PESTO
2️⃣ Step Two: Blend the greens, nuts or seeds, garlic, and oil. Next, add the cleaned dried beet tops to a blender. Add pine nuts — or sunflower or pumpkin seeds for a nut-free pesto — and garlic cloves and pulse until finely chopped. EASY QUICK PICKLED ASPARAGUS Step Four: Refrigerate to quickly pickle the asparagus. Once the jar of asparagus is cool, store in the refrigerator and let the asparagus pickle in the salted vinegar brine. If you want to serve quickly we recommend letting the asparagus ferment for at least 3 hours, but for best results and flavor wait at least 24 hours. ROASTED CAULIFLOWER AND CARROTS 1️⃣ Step One: Preheat oven and prep vegetables. First, preheat the oven to 400° F (200° C). While the oven is heating, wash the cauliflower and carrots and remove the stems. Separate the cauliflower florets so they're in bite-size pieces and cut the carrots into diagonal slices that are about the same size as the cauliflower. MAPLE BOURBON VINAIGRETTE Instructions. Combine all ingredients: In a medium mixing bowl, add olive oil, apple cider vinegar, maple syrup, bourbon whiskey, Dijon mustard, garlic or shallots (if using), and a pinch of salt and pepper. Whisk or blend until combined: Whisk together the dressing ingredients until well combined, about 30-60 seconds. HOW TO SAUTÉ RADISH GREENS 2️⃣ Step Two: Sauté the greens with garlic and red pepper. Next it’s time to saute the radish tops. Add olive oil to a medium frying pan and heat over medium-low heat. Add minced garlic and cook until it begins to brown and become fragrant, about 1-2 minutes. Heat oil ROASTED BROCCOLI AND CARROTS 1️⃣ Step One: Preheat oven and cut vegetables. First, preheat the oven to 400 degrees F (200 C). While the oven is heating, wash the broccoli and carrots to remove dirt. To cut broccoli: cut off stems and split up the florets into bite-size pieces. Save your broccolistems and use in
ROASTED CARROTS AND LEEKS 1️⃣ Step One: Preheat oven and prep vegetables. First, preheat the oven to 400° F (200° C). While the oven is heating, wash the carrots and remove the stems. Cut the stems from the leeks and then remove the first 1-2 layers. Cut the the carrots diagonally (see photo below for example) and slice the white part of the leeks, stopping just REFRIGERATOR PICKLED PEPPERS (WHOLE OR SLICED) Refrigerator for a minimum of 4 hours. If you want to serve quickly we recommend letting sliced peppers soak for at least 4 hours and whole peppers for at least 24 hours to let them soak up the brine, but for best results and flavor wait at least 24-48 hours (or more). Pickled peppers are good for up to 2-3 months in the refrigerator. ROASTED SWEET POTATO ROUNDS Roasted Sweet Potato Medallions: Tips, tricks, and tools. Baked sweet potato rounds are super simple to make and about as hands-off as it gets, but there are a few tips and tricks to make preparing them even easier.. Recommended tools: you'll need a large sheet pan or other baking sheet to cook the potatoes, and a spatula or fork to flip. Choose long and thin potatoes.HEMP SEED PESTO
1 day ago · Hemp Seed Pesto, a twist on traditional pesto using hemp seeds instead of pine nuts. This nut-free pesto has only 7 ingredients, is vegan-friendly, and comes together in only 5 minutes! ROASTED ARUGULA CHIPS Roasted Arugula Chips, a quick and easy way to utilize arugula for a new snack. Keep that almost-forgotten arugula from heading to the compost by turning it into crunchy, healthy chips! WHICH SUSTAINABLE FOOD CERTIFICATIONS CAN YOU TRUST Certified Humane. The Certified Humane standard ensures that animals raised for food are free from abuse, as well as have access to shelter areas, access to the outdoors, and per-animal space requirements. The certification also ensures a facility’s slaughter practices align with what is commonly thought to be humane. 4 THINGS TO DO NOW AS A DIETETICS STUDENT Diet clerk or other food-related hospital kitchen job. Working in a community clinic. Any paid work with a dietitian (private practice, blogging, etc.) Working in a medical office (doctor, dentist, chiropractor, etc.) Restaurant/food-service related jobs (probably the easiest to obtain) Working in your campus health center. ROASTED CARROTS AND BELL PEPPERS 1️⃣ Step One: Preheat oven and wash vegetables. First, preheat the oven to 400 degrees F (200 C). While the oven is heating, wash the bell peppers and carrots and remove stems. If carrots are large, cut them in half lengthwise so they roast evenly and brown in EASY QUICK PICKLED ASPARAGUS Step Four: Refrigerate to quickly pickle the asparagus. Once the jar of asparagus is cool, store in the refrigerator and let the asparagus pickle in the salted vinegar brine. If you want to serve quickly we recommend letting the asparagus ferment for at least 3 hours, but for best results and flavor wait at least 24 hours. REFRIGERATOR PICKLED CAULIFLOWER To quick pickle cauliflower in the refrigerator, simply follow these four easy steps: Prepare the cauliflower by cutting off the florets from the stems. Add the cauliflower and any herbs and spices to a tall jar. Boil a salted vinegar brine and pour over the cauliflower. Refrigerate for at least 24 hours and keep for up to one month. ROASTED CARROTS AND BRUSSELS SPROUTS Preheat oven: Preheat the oven to 400 degrees (200 C). Prep vegetables: Wash brussels sprouts and carrots. Cut stems from brussels sprouts and cut into halves or quarters. Cut stems from carrots and slice diagonally into 1-2 inch (3-5 cm) pieces. Roast vegetables: Arrange the carrots and brussels sprouts on a baking sheet and drizzlewith olive
HOMEMADE CIABATTA CROUTONS Instructions. Preheat oven to 350 degrees. Cut ciabatta bread into 1 inch thick slices, then cutting each slice into ½ inch cubes and place into large mixing bowl. Add olive oil, garlic powder, sea salt, black pepper, and fresh herbs (if using) and toss to combine. QUICK PICKLED GREEN BEANS Prepare and add the brine: In a medium saucepan bring the water, vinegar, salt, and sugar to a boil. Once boiling, pour into the jar until the liquid completely submerges the green beans. Close the lid on the jar tightly. Pickling instructions: Let the jar cool on the counter until it reaches room temperature. SUNFLOWER SEED PESTO 🌻 Ingredients + substitutions. Basil: Basil is the base of the recipe and can easily be found in grocery stores, at farmers markets, or can be grown in your own garden. Basil provides beneficial nutrients such as vitamins A, K, and calcium along with antioxidants (USDA Food Nutrient Database).Sunflower seeds: The nuttiness of sunflower seeds allows this pesto to be nut-free without WHICH SUSTAINABLE FOOD CERTIFICATIONS CAN YOU TRUST Certified Humane. The Certified Humane standard ensures that animals raised for food are free from abuse, as well as have access to shelter areas, access to the outdoors, and per-animal space requirements. The certification also ensures a facility’s slaughter practices align with what is commonly thought to be humane.BEET GREENS PESTO
2️⃣ Step Two: Blend the greens, nuts or seeds, garlic, and oil. Next, add the cleaned dried beet tops to a blender. Add pine nuts — or sunflower or pumpkin seeds for a nut-free pesto — and garlic cloves and pulse until finely chopped. MAPLE BOURBON VINAIGRETTE Instructions. Combine all ingredients: In a medium mixing bowl, add olive oil, apple cider vinegar, maple syrup, bourbon whiskey, Dijon mustard, garlic or shallots (if using), and a pinch of salt and pepper. Whisk or blend until combined: Whisk together the dressing ingredients until well combined, about 30-60 seconds. HOW TO SAUTÉ RADISH GREENS 2️⃣ Step Two: Sauté the greens with garlic and red pepper. Next it’s time to saute the radish tops. Add olive oil to a medium frying pan and heat over medium-low heat. Add minced garlic and cook until it begins to brown and become fragrant, about 1-2 minutes. Heat oil ROASTED BROCCOLI AND CARROTS 1️⃣ Step One: Preheat oven and cut vegetables. First, preheat the oven to 400 degrees F (200 C). While the oven is heating, wash the broccoli and carrots to remove dirt. To cut broccoli: cut off stems and split up the florets into bite-size pieces. Save your broccolistems and use in
ROASTED CAULIFLOWER AND CARROTS 1️⃣ Step One: Preheat oven and prep vegetables. First, preheat the oven to 400° F (200° C). While the oven is heating, wash the cauliflower and carrots and remove the stems. Separate the cauliflower florets so they're in bite-size pieces and cut the carrots into diagonal slices that are about the same size as the cauliflower. EASY QUICK PICKLED ASPARAGUS Step Four: Refrigerate to quickly pickle the asparagus. Once the jar of asparagus is cool, store in the refrigerator and let the asparagus pickle in the salted vinegar brine. If you want to serve quickly we recommend letting the asparagus ferment for at least 3 hours, but for best results and flavor wait at least 24 hours. ROASTED SWEET POTATO ROUNDS Roasted Sweet Potato Medallions: Tips, tricks, and tools. Baked sweet potato rounds are super simple to make and about as hands-off as it gets, but there are a few tips and tricks to make preparing them even easier.. Recommended tools: you'll need a large sheet pan or other baking sheet to cook the potatoes, and a spatula or fork to flip. Choose long and thin potatoes. SAUTÉED CARROT GREENS Step Three: Pan fry the greens with garlic and red pepper. Now it’s time to sauté the carrot tops. Start by adding olive oil to a medium frying pan and heat over medium-low heat. Next, add minced garlic and cook until it begins to brown and become fragrant, about 1-2 minutes. SUNFLOWER SEED PESTO 🌻 Ingredients + substitutions. Basil: Basil is the base of the recipe and can easily be found in grocery stores, at farmers markets, or can be grown in your own garden. Basil provides beneficial nutrients such as vitamins A, K, and calcium along with antioxidants (USDA Food Nutrient Database).Sunflower seeds: The nuttiness of sunflower seeds allows this pesto to be nut-free without WHICH SUSTAINABLE FOOD CERTIFICATIONS CAN YOU TRUST Certified Humane. The Certified Humane standard ensures that animals raised for food are free from abuse, as well as have access to shelter areas, access to the outdoors, and per-animal space requirements. The certification also ensures a facility’s slaughter practices align with what is commonly thought to be humane.BEET GREENS PESTO
2️⃣ Step Two: Blend the greens, nuts or seeds, garlic, and oil. Next, add the cleaned dried beet tops to a blender. Add pine nuts — or sunflower or pumpkin seeds for a nut-free pesto — and garlic cloves and pulse until finely chopped. MAPLE BOURBON VINAIGRETTE Instructions. Combine all ingredients: In a medium mixing bowl, add olive oil, apple cider vinegar, maple syrup, bourbon whiskey, Dijon mustard, garlic or shallots (if using), and a pinch of salt and pepper. Whisk or blend until combined: Whisk together the dressing ingredients until well combined, about 30-60 seconds. HOW TO SAUTÉ RADISH GREENS 2️⃣ Step Two: Sauté the greens with garlic and red pepper. Next it’s time to saute the radish tops. Add olive oil to a medium frying pan and heat over medium-low heat. Add minced garlic and cook until it begins to brown and become fragrant, about 1-2 minutes. Heat oil ROASTED BROCCOLI AND CARROTS 1️⃣ Step One: Preheat oven and cut vegetables. First, preheat the oven to 400 degrees F (200 C). While the oven is heating, wash the broccoli and carrots to remove dirt. To cut broccoli: cut off stems and split up the florets into bite-size pieces. Save your broccolistems and use in
ROASTED CAULIFLOWER AND CARROTS 1️⃣ Step One: Preheat oven and prep vegetables. First, preheat the oven to 400° F (200° C). While the oven is heating, wash the cauliflower and carrots and remove the stems. Separate the cauliflower florets so they're in bite-size pieces and cut the carrots into diagonal slices that are about the same size as the cauliflower. EASY QUICK PICKLED ASPARAGUS Step Four: Refrigerate to quickly pickle the asparagus. Once the jar of asparagus is cool, store in the refrigerator and let the asparagus pickle in the salted vinegar brine. If you want to serve quickly we recommend letting the asparagus ferment for at least 3 hours, but for best results and flavor wait at least 24 hours. ROASTED SWEET POTATO ROUNDS Roasted Sweet Potato Medallions: Tips, tricks, and tools. Baked sweet potato rounds are super simple to make and about as hands-off as it gets, but there are a few tips and tricks to make preparing them even easier.. Recommended tools: you'll need a large sheet pan or other baking sheet to cook the potatoes, and a spatula or fork to flip. Choose long and thin potatoes. SAUTÉED CARROT GREENS Step Three: Pan fry the greens with garlic and red pepper. Now it’s time to sauté the carrot tops. Start by adding olive oil to a medium frying pan and heat over medium-low heat. Next, add minced garlic and cook until it begins to brown and become fragrant, about 1-2 minutes. HOW TO CREATE (AND STICK TO) A WEEKLY MEAL PLAN Create your weekly meal planning grid and fill out the days of the week. 2 🤔 2. Fill in any days you'll eat away from home. 3 🍲 3. Plug in meals for the weekand don't forget snacks! 4 🧻 4. Write down any other household items needed. 5 🛒 5. Shop from your list and then post it in the kitchen to follow each day. EASY QUICK PICKLED ASPARAGUS Step Four: Refrigerate to quickly pickle the asparagus. Once the jar of asparagus is cool, store in the refrigerator and let the asparagus pickle in the salted vinegar brine. If you want to serve quickly we recommend letting the asparagus ferment for at least 3 hours, but for best results and flavor wait at least 24 hours. WHICH SUSTAINABLE FOOD CERTIFICATIONS CAN YOU TRUST Certified Humane. The Certified Humane standard ensures that animals raised for food are free from abuse, as well as have access to shelter areas, access to the outdoors, and per-animal space requirements. The certification also ensures a facility’s slaughter practices align with what is commonly thought to be humane. REFRIGERATOR PICKLED CAULIFLOWER To quick pickle cauliflower in the refrigerator, simply follow these four easy steps: Prepare the cauliflower by cutting off the florets from the stems. Add the cauliflower and any herbs and spices to a tall jar. Boil a salted vinegar brine and pour over the cauliflower. Refrigerate for at least 24 hours and keep for up to one month. GARLIC ROASTED CARROTS AND ZUCCHINI Roast vegetables: Arrange the carrots and zucchini on a baking sheet and drizzle with olive oil, tossing the vegetables to completely cover with oil and sprinkle with sliced garlic, salt, pepper, and herbs. Place sheet pan in the oven and roast for 35 minutes, stirring every10
ROASTED CARROTS AND LEEKS 1️⃣ Step One: Preheat oven and prep vegetables. First, preheat the oven to 400° F (200° C). While the oven is heating, wash the carrots and remove the stems. Cut the stems from the leeks and then remove the first 1-2 layers. Cut the the carrots diagonally (see photo below for example) and slice the white part of the leeks, stopping justVEGAN PARSLEY PESTO
2️⃣ Step Two: Blend the greens, nuts, garlic, and oil. Next add the cleaned and dried parsley to a food processor. Add pine nuts and garlic cloves and pulse until finely chopped. As you're pulsing the ingredients, drizzle in olive oil and continue to pulse until the chopped ingredients are REFRIGERATOR PICKLED PEPPERS (WHOLE OR SLICED) Refrigerator for a minimum of 4 hours. If you want to serve quickly we recommend letting sliced peppers soak for at least 4 hours and whole peppers for at least 24 hours to let them soak up the brine, but for best results and flavor wait at least 24-48 hours (or more). Pickled peppers are good for up to 2-3 months in the refrigerator. QUICK PICKLED GREEN BEANS Prepare and add the brine: In a medium saucepan bring the water, vinegar, salt, and sugar to a boil. Once boiling, pour into the jar until the liquid completely submerges the green beans. Close the lid on the jar tightly. Pickling instructions: Let the jar cool on the counter until it reaches room temperature.ROASTED BEET FRIES
1️⃣ Step One: Cut beets into strips for fries. The first step is to cut beets into strips that can be baked into fries. To do this we cut the end off the beets, then cut the beet in half, and then cut each half into 1/8 inch (about 3 cm) strips. Add beets to a glass mixing bowl. Cut beets into fry-size strips. SUNFLOWER SEED PESTO 🌻 Ingredients + substitutions. Basil: Basil is the base of the recipe and can easily be found in grocery stores, at farmers markets, or can be grown in your own garden. Basil provides beneficial nutrients such as vitamins A, K, and calcium along with antioxidants (USDA Food Nutrient Database).Sunflower seeds: The nuttiness of sunflower seeds allows this pesto to be nut-free without HOMEMADE GARLICKY CIABATTA CROUTONS Instructions. Preheat oven to 350 degrees. Cut ciabatta bread into 1 inch thick slices, then cutting each slice into ½ inch cubes and place into large mixing bowl. Add olive oil, garlic powder, sea salt, black pepper, and fresh herbs (if using) and toss to combine. EASY QUICK PICKLED ASPARAGUS Step Four: Refrigerate to quickly pickle the asparagus. Once the jar of asparagus is cool, store in the refrigerator and let the asparagus pickle in the salted vinegar brine. If you want to serve quickly we recommend letting the asparagus ferment for at least 3 hours, but for best results and flavor wait at least 24 hours. HOW TO SAUTÉ RADISH GREENS 2️⃣ Step Two: Sauté the greens with garlic and red pepper. Next it’s time to saute the radish tops. Add olive oil to a medium frying pan and heat over medium-low heat. Add minced garlic and cook until it begins to brown and become fragrant, about 1-2 minutes. Heat oil MAPLE BOURBON VINAIGRETTE Instructions. Combine all ingredients: In a medium mixing bowl, add olive oil, apple cider vinegar, maple syrup, bourbon whiskey, Dijon mustard, garlic or shallots (if using), and a pinch of salt and pepper. Whisk or blend until combined: Whisk together the dressing ingredients until well combined, about 30-60 seconds. ROASTED BROCCOLI AND CARROTS 1️⃣ Step One: Preheat oven and cut vegetables. First, preheat the oven to 400 degrees F (200 C). While the oven is heating, wash the broccoli and carrots to remove dirt. To cut broccoli: cut off stems and split up the florets into bite-size pieces. Save your broccolistems and use in
REFRIGERATOR PICKLED CAULIFLOWER To quick pickle cauliflower in the refrigerator, simply follow these four easy steps: Prepare the cauliflower by cutting off the florets from the stems. Add the cauliflower and any herbs and spices to a tall jar. Boil a salted vinegar brine and pour over the cauliflower. Refrigerate for at least 24 hours and keep for up to one month. ROASTED CARROTS AND LEEKS 1️⃣ Step One: Preheat oven and prep vegetables. First, preheat the oven to 400° F (200° C). While the oven is heating, wash the carrots and remove the stems. Cut the stems from the leeks and then remove the first 1-2 layers. Cut the the carrots diagonally (see photo below for example) and slice the white part of the leeks, stopping just SAUTÉED CARROT GREENS Step Three: Pan fry the greens with garlic and red pepper. Now it’s time to sauté the carrot tops. Start by adding olive oil to a medium frying pan and heat over medium-low heat. Next, add minced garlic and cook until it begins to brown and become fragrant, about 1-2 minutes. ROASTED SWEET POTATO ROUNDS Roasted Sweet Potato Medallions: Tips, tricks, and tools. Baked sweet potato rounds are super simple to make and about as hands-off as it gets, but there are a few tips and tricks to make preparing them even easier.. Recommended tools: you'll need a large sheet pan or other baking sheet to cook the potatoes, and a spatula or fork to flip. Choose long and thin potatoes. SUNFLOWER SEED PESTO 🌻 Ingredients + substitutions. Basil: Basil is the base of the recipe and can easily be found in grocery stores, at farmers markets, or can be grown in your own garden. Basil provides beneficial nutrients such as vitamins A, K, and calcium along with antioxidants (USDA Food Nutrient Database).Sunflower seeds: The nuttiness of sunflower seeds allows this pesto to be nut-free without HOMEMADE GARLICKY CIABATTA CROUTONS Instructions. Preheat oven to 350 degrees. Cut ciabatta bread into 1 inch thick slices, then cutting each slice into ½ inch cubes and place into large mixing bowl. Add olive oil, garlic powder, sea salt, black pepper, and fresh herbs (if using) and toss to combine. EASY QUICK PICKLED ASPARAGUS Step Four: Refrigerate to quickly pickle the asparagus. Once the jar of asparagus is cool, store in the refrigerator and let the asparagus pickle in the salted vinegar brine. If you want to serve quickly we recommend letting the asparagus ferment for at least 3 hours, but for best results and flavor wait at least 24 hours. HOW TO SAUTÉ RADISH GREENS 2️⃣ Step Two: Sauté the greens with garlic and red pepper. Next it’s time to saute the radish tops. Add olive oil to a medium frying pan and heat over medium-low heat. Add minced garlic and cook until it begins to brown and become fragrant, about 1-2 minutes. Heat oil MAPLE BOURBON VINAIGRETTE Instructions. Combine all ingredients: In a medium mixing bowl, add olive oil, apple cider vinegar, maple syrup, bourbon whiskey, Dijon mustard, garlic or shallots (if using), and a pinch of salt and pepper. Whisk or blend until combined: Whisk together the dressing ingredients until well combined, about 30-60 seconds. ROASTED BROCCOLI AND CARROTS 1️⃣ Step One: Preheat oven and cut vegetables. First, preheat the oven to 400 degrees F (200 C). While the oven is heating, wash the broccoli and carrots to remove dirt. To cut broccoli: cut off stems and split up the florets into bite-size pieces. Save your broccolistems and use in
REFRIGERATOR PICKLED CAULIFLOWER To quick pickle cauliflower in the refrigerator, simply follow these four easy steps: Prepare the cauliflower by cutting off the florets from the stems. Add the cauliflower and any herbs and spices to a tall jar. Boil a salted vinegar brine and pour over the cauliflower. Refrigerate for at least 24 hours and keep for up to one month. ROASTED CARROTS AND LEEKS 1️⃣ Step One: Preheat oven and prep vegetables. First, preheat the oven to 400° F (200° C). While the oven is heating, wash the carrots and remove the stems. Cut the stems from the leeks and then remove the first 1-2 layers. Cut the the carrots diagonally (see photo below for example) and slice the white part of the leeks, stopping just SAUTÉED CARROT GREENS Step Three: Pan fry the greens with garlic and red pepper. Now it’s time to sauté the carrot tops. Start by adding olive oil to a medium frying pan and heat over medium-low heat. Next, add minced garlic and cook until it begins to brown and become fragrant, about 1-2 minutes. ROASTED SWEET POTATO ROUNDS Roasted Sweet Potato Medallions: Tips, tricks, and tools. Baked sweet potato rounds are super simple to make and about as hands-off as it gets, but there are a few tips and tricks to make preparing them even easier.. Recommended tools: you'll need a large sheet pan or other baking sheet to cook the potatoes, and a spatula or fork to flip. Choose long and thin potatoes. SUNFLOWER SEED PESTO 🌻 Ingredients + substitutions. Basil: Basil is the base of the recipe and can easily be found in grocery stores, at farmers markets, or can be grown in your own garden. Basil provides beneficial nutrients such as vitamins A, K, and calcium along with antioxidants (USDA Food Nutrient Database).Sunflower seeds: The nuttiness of sunflower seeds allows this pesto to be nut-free without HOMEMADE GARLICKY CIABATTA CROUTONS Instructions. Preheat oven to 350 degrees. Cut ciabatta bread into 1 inch thick slices, then cutting each slice into ½ inch cubes and place into large mixing bowl. Add olive oil, garlic powder, sea salt, black pepper, and fresh herbs (if using) and toss to combine. WHICH SUSTAINABLE FOOD CERTIFICATIONS CAN YOU TRUST Certified Humane. The Certified Humane standard ensures that animals raised for food are free from abuse, as well as have access to shelter areas, access to the outdoors, and per-animal space requirements. The certification also ensures a facility’s slaughter practices align with what is commonly thought to be humane.VEGAN PARSLEY PESTO
2️⃣ Step Two: Blend the greens, nuts, garlic, and oil. Next add the cleaned and dried parsley to a food processor. Add pine nuts and garlic cloves and pulse until finely chopped. As you're pulsing the ingredients, drizzle in olive oil and continue to pulse until the chopped ingredients are ROASTED RADISH CHIPS Preheat oven to 400 degrees F (200 degrees C). Wash and cut radishes: Cut radish bulbs from leaves and wash well to remove excess dirt. Slice the radish bulbs thin, about ¼” (or ½ cm) thick. Prep radishes for roasting: On a medium baking sheet add olive oil and slides radishes and toss to coat radishes completely in oil. ROASTED CARROTS AND BELL PEPPERS 1️⃣ Step One: Preheat oven and wash vegetables. First, preheat the oven to 400 degrees F (200 C). While the oven is heating, wash the bell peppers and carrots and remove stems. If carrots are large, cut them in half lengthwise so they roast evenly and brown in HOMEMADE GOLDEN MILK SPICE MIX Instructions. To make spice blend: Add turmeric, ginger powder, coconut powder, vanilla powder, cardamom, nutmeg, and black pepper to a large bowl. Mix with a whisk or wooden spoon until well combined. To make golden milk: add 1-2 tablespoons to your favorite milk and stir to combine. Alternatively, this golden milk mix can be used on HOMEMADE MASALA CHAI SPICE BLEND Homemade Masala Chai Spice Blend: Tips, tricks, and tools. This simple chia spice blend recipe is as easy as mixing together the ground spice in a bowl with a whisk (literally), but there are a few tips and tricks I recommend to make sure you are buying ethical, sustainable, and fair trade spices: REFRIGERATOR PICKLED PEPPERS (WHOLE OR SLICED) Refrigerator for a minimum of 4 hours. If you want to serve quickly we recommend letting sliced peppers soak for at least 4 hours and whole peppers for at least 24 hours to let them soak up the brine, but for best results and flavor wait at least 24-48 hours (or more). Pickled peppers are good for up to 2-3 months in the refrigerator. QUICK PICKLED GREEN BEANS Prepare and add the brine: In a medium saucepan bring the water, vinegar, salt, and sugar to a boil. Once boiling, pour into the jar until the liquid completely submerges the green beans. Close the lid on the jar tightly. Pickling instructions: Let the jar cool on the counter until it reaches room temperature. SUNFLOWER SEED PESTO 🌻 Ingredients + substitutions. Basil: Basil is the base of the recipe and can easily be found in grocery stores, at farmers markets, or can be grown in your own garden. Basil provides beneficial nutrients such as vitamins A, K, and calcium along with antioxidants (USDA Food Nutrient Database).Sunflower seeds: The nuttiness of sunflower seeds allows this pesto to be nut-free without HOMEMADE GARLICKY CIABATTA CROUTONS Instructions. Preheat oven to 350 degrees. Cut ciabatta bread into 1 inch thick slices, then cutting each slice into ½ inch cubes and place into large mixing bowl. Add olive oil, garlic powder, sea salt, black pepper, and fresh herbs (if using) and toss to combine. EASY QUICK PICKLED ASPARAGUS Step Four: Refrigerate to quickly pickle the asparagus. Once the jar of asparagus is cool, store in the refrigerator and let the asparagus pickle in the salted vinegar brine. If you want to serve quickly we recommend letting the asparagus ferment for at least 3 hours, but for best results and flavor wait at least 24 hours. HOW TO SAUTÉ RADISH GREENS 2️⃣ Step Two: Sauté the greens with garlic and red pepper. Next it’s time to saute the radish tops. Add olive oil to a medium frying pan and heat over medium-low heat. Add minced garlic and cook until it begins to brown and become fragrant, about 1-2 minutes. Heat oil MAPLE BOURBON VINAIGRETTE Instructions. Combine all ingredients: In a medium mixing bowl, add olive oil, apple cider vinegar, maple syrup, bourbon whiskey, Dijon mustard, garlic or shallots (if using), and a pinch of salt and pepper. Whisk or blend until combined: Whisk together the dressing ingredients until well combined, about 30-60 seconds. ROASTED BROCCOLI AND CARROTS 1️⃣ Step One: Preheat oven and cut vegetables. First, preheat the oven to 400 degrees F (200 C). While the oven is heating, wash the broccoli and carrots to remove dirt. To cut broccoli: cut off stems and split up the florets into bite-size pieces. Save your broccolistems and use in
REFRIGERATOR PICKLED CAULIFLOWER To quick pickle cauliflower in the refrigerator, simply follow these four easy steps: Prepare the cauliflower by cutting off the florets from the stems. Add the cauliflower and any herbs and spices to a tall jar. Boil a salted vinegar brine and pour over the cauliflower. Refrigerate for at least 24 hours and keep for up to one month. ROASTED CARROTS AND LEEKS 1️⃣ Step One: Preheat oven and prep vegetables. First, preheat the oven to 400° F (200° C). While the oven is heating, wash the carrots and remove the stems. Cut the stems from the leeks and then remove the first 1-2 layers. Cut the the carrots diagonally (see photo below for example) and slice the white part of the leeks, stopping just SAUTÉED CARROT GREENS Step Three: Pan fry the greens with garlic and red pepper. Now it’s time to sauté the carrot tops. Start by adding olive oil to a medium frying pan and heat over medium-low heat. Next, add minced garlic and cook until it begins to brown and become fragrant, about 1-2 minutes. ROASTED SWEET POTATO ROUNDS Roasted Sweet Potato Medallions: Tips, tricks, and tools. Baked sweet potato rounds are super simple to make and about as hands-off as it gets, but there are a few tips and tricks to make preparing them even easier.. Recommended tools: you'll need a large sheet pan or other baking sheet to cook the potatoes, and a spatula or fork to flip. Choose long and thin potatoes. SUNFLOWER SEED PESTO 🌻 Ingredients + substitutions. Basil: Basil is the base of the recipe and can easily be found in grocery stores, at farmers markets, or can be grown in your own garden. Basil provides beneficial nutrients such as vitamins A, K, and calcium along with antioxidants (USDA Food Nutrient Database).Sunflower seeds: The nuttiness of sunflower seeds allows this pesto to be nut-free without HOMEMADE GARLICKY CIABATTA CROUTONS Instructions. Preheat oven to 350 degrees. Cut ciabatta bread into 1 inch thick slices, then cutting each slice into ½ inch cubes and place into large mixing bowl. Add olive oil, garlic powder, sea salt, black pepper, and fresh herbs (if using) and toss to combine. EASY QUICK PICKLED ASPARAGUS Step Four: Refrigerate to quickly pickle the asparagus. Once the jar of asparagus is cool, store in the refrigerator and let the asparagus pickle in the salted vinegar brine. If you want to serve quickly we recommend letting the asparagus ferment for at least 3 hours, but for best results and flavor wait at least 24 hours. HOW TO SAUTÉ RADISH GREENS 2️⃣ Step Two: Sauté the greens with garlic and red pepper. Next it’s time to saute the radish tops. Add olive oil to a medium frying pan and heat over medium-low heat. Add minced garlic and cook until it begins to brown and become fragrant, about 1-2 minutes. Heat oil MAPLE BOURBON VINAIGRETTE Instructions. Combine all ingredients: In a medium mixing bowl, add olive oil, apple cider vinegar, maple syrup, bourbon whiskey, Dijon mustard, garlic or shallots (if using), and a pinch of salt and pepper. Whisk or blend until combined: Whisk together the dressing ingredients until well combined, about 30-60 seconds. ROASTED BROCCOLI AND CARROTS 1️⃣ Step One: Preheat oven and cut vegetables. First, preheat the oven to 400 degrees F (200 C). While the oven is heating, wash the broccoli and carrots to remove dirt. To cut broccoli: cut off stems and split up the florets into bite-size pieces. Save your broccolistems and use in
REFRIGERATOR PICKLED CAULIFLOWER To quick pickle cauliflower in the refrigerator, simply follow these four easy steps: Prepare the cauliflower by cutting off the florets from the stems. Add the cauliflower and any herbs and spices to a tall jar. Boil a salted vinegar brine and pour over the cauliflower. Refrigerate for at least 24 hours and keep for up to one month. ROASTED CARROTS AND LEEKS 1️⃣ Step One: Preheat oven and prep vegetables. First, preheat the oven to 400° F (200° C). While the oven is heating, wash the carrots and remove the stems. Cut the stems from the leeks and then remove the first 1-2 layers. Cut the the carrots diagonally (see photo below for example) and slice the white part of the leeks, stopping just SAUTÉED CARROT GREENS Step Three: Pan fry the greens with garlic and red pepper. Now it’s time to sauté the carrot tops. Start by adding olive oil to a medium frying pan and heat over medium-low heat. Next, add minced garlic and cook until it begins to brown and become fragrant, about 1-2 minutes. ROASTED SWEET POTATO ROUNDS Roasted Sweet Potato Medallions: Tips, tricks, and tools. Baked sweet potato rounds are super simple to make and about as hands-off as it gets, but there are a few tips and tricks to make preparing them even easier.. Recommended tools: you'll need a large sheet pan or other baking sheet to cook the potatoes, and a spatula or fork to flip. Choose long and thin potatoes. SUNFLOWER SEED PESTO 🌻 Ingredients + substitutions. Basil: Basil is the base of the recipe and can easily be found in grocery stores, at farmers markets, or can be grown in your own garden. Basil provides beneficial nutrients such as vitamins A, K, and calcium along with antioxidants (USDA Food Nutrient Database).Sunflower seeds: The nuttiness of sunflower seeds allows this pesto to be nut-free withoutSESAME SEED PESTO
🌿 Ingredients. Basil: There are tons of varieties of basil, but pesto is typically made with sweet basil (conveniently, the type sold in grocery stores). Choose basil with bright green leaves and no dark spots. If purchased ahead of time, store basil in a glass of water in your refrigerator for up to 1 week. HOMEMADE GARLICKY CIABATTA CROUTONS Instructions. Preheat oven to 350 degrees. Cut ciabatta bread into 1 inch thick slices, then cutting each slice into ½ inch cubes and place into large mixing bowl. Add olive oil, garlic powder, sea salt, black pepper, and fresh herbs (if using) and toss to combine.VEGAN PARSLEY PESTO
2️⃣ Step Two: Blend the greens, nuts, garlic, and oil. Next add the cleaned and dried parsley to a food processor. Add pine nuts and garlic cloves and pulse until finely chopped. As you're pulsing the ingredients, drizzle in olive oil and continue to pulse until the chopped ingredients are WHICH SUSTAINABLE FOOD CERTIFICATIONS CAN YOU TRUST Certified Humane. The Certified Humane standard ensures that animals raised for food are free from abuse, as well as have access to shelter areas, access to the outdoors, and per-animal space requirements. The certification also ensures a facility’s slaughter practices align with what is commonly thought to be humane. ROASTED RADISH CHIPS Preheat oven to 400 degrees F (200 degrees C). Wash and cut radishes: Cut radish bulbs from leaves and wash well to remove excess dirt. Slice the radish bulbs thin, about ¼” (or ½ cm) thick. Prep radishes for roasting: On a medium baking sheet add olive oil and slides radishes and toss to coat radishes completely in oil. HOMEMADE MASALA CHAI SPICE BLEND Homemade Masala Chai Spice Blend: Tips, tricks, and tools. This simple chia spice blend recipe is as easy as mixing together the ground spice in a bowl with a whisk (literally), but there are a few tips and tricks I recommend to make sure you are buying ethical, sustainable, and fair trade spices: REFRIGERATOR PICKLED PEPPERS (WHOLE OR SLICED) Refrigerator for a minimum of 4 hours. If you want to serve quickly we recommend letting sliced peppers soak for at least 4 hours and whole peppers for at least 24 hours to let them soak up the brine, but for best results and flavor wait at least 24-48 hours (or more). Pickled peppers are good for up to 2-3 months in the refrigerator. QUICK PICKLED GREEN BEANS Prepare and add the brine: In a medium saucepan bring the water, vinegar, salt, and sugar to a boil. Once boiling, pour into the jar until the liquid completely submerges the green beans. Close the lid on the jar tightly. Pickling instructions: Let the jar cool on the counter until it reaches room temperature. HOW TO MAKE VEGETABLE BROTH FROM FOOD SCRAPS To a large soup pot, add vegetable scraps, water, salt, and pepper. Bring to a boil, then simmer on low for 30 minutes. Remove pot from heat and strain out vegetables, keep the broth. Use immediately, or let cool and freeze for later use. To thaw from frozen: let broth container cool in refrigerator one day ahead of using, or leave oncounter
SUNFLOWER SEED PESTO 🌻 Ingredients + substitutions. Basil: Basil is the base of the recipe and can easily be found in grocery stores, at farmers markets, or can be grown in your own garden. Basil provides beneficial nutrients such as vitamins A, K, and calcium along with antioxidants (USDA Food Nutrient Database).Sunflower seeds: The nuttiness of sunflower seeds allows this pesto to be nut-free without HOMEMADE GARLICKY CIABATTA CROUTONS Instructions. Preheat oven to 350 degrees. Cut ciabatta bread into 1 inch thick slices, then cutting each slice into ½ inch cubes and place into large mixing bowl. Add olive oil, garlic powder, sea salt, black pepper, and fresh herbs (if using) and toss to combine. EASY QUICK PICKLED ASPARAGUS Step Four: Refrigerate to quickly pickle the asparagus. Once the jar of asparagus is cool, store in the refrigerator and let the asparagus pickle in the salted vinegar brine. If you want to serve quickly we recommend letting the asparagus ferment for at least 3 hours, but for best results and flavor wait at least 24 hours. HOW TO SAUTÉ RADISH GREENS 2️⃣ Step Two: Sauté the greens with garlic and red pepper. Next it’s time to saute the radish tops. Add olive oil to a medium frying pan and heat over medium-low heat. Add minced garlic and cook until it begins to brown and become fragrant, about 1-2 minutes. Heat oil MAPLE BOURBON VINAIGRETTE Instructions. Combine all ingredients: In a medium mixing bowl, add olive oil, apple cider vinegar, maple syrup, bourbon whiskey, Dijon mustard, garlic or shallots (if using), and a pinch of salt and pepper. Whisk or blend until combined: Whisk together the dressing ingredients until well combined, about 30-60 seconds. ROASTED BROCCOLI AND CARROTS 1️⃣ Step One: Preheat oven and cut vegetables. First, preheat the oven to 400 degrees F (200 C). While the oven is heating, wash the broccoli and carrots to remove dirt. To cut broccoli: cut off stems and split up the florets into bite-size pieces. Save your broccolistems and use in
REFRIGERATOR PICKLED CAULIFLOWER To quick pickle cauliflower in the refrigerator, simply follow these four easy steps: Prepare the cauliflower by cutting off the florets from the stems. Add the cauliflower and any herbs and spices to a tall jar. Boil a salted vinegar brine and pour over the cauliflower. Refrigerate for at least 24 hours and keep for up to one month. ROASTED CARROTS AND LEEKS 1️⃣ Step One: Preheat oven and prep vegetables. First, preheat the oven to 400° F (200° C). While the oven is heating, wash the carrots and remove the stems. Cut the stems from the leeks and then remove the first 1-2 layers. Cut the the carrots diagonally (see photo below for example) and slice the white part of the leeks, stopping just SAUTÉED CARROT GREENS Step Three: Pan fry the greens with garlic and red pepper. Now it’s time to sauté the carrot tops. Start by adding olive oil to a medium frying pan and heat over medium-low heat. Next, add minced garlic and cook until it begins to brown and become fragrant, about 1-2 minutes. ROASTED SWEET POTATO ROUNDS Roasted Sweet Potato Medallions: Tips, tricks, and tools. Baked sweet potato rounds are super simple to make and about as hands-off as it gets, but there are a few tips and tricks to make preparing them even easier.. Recommended tools: you'll need a large sheet pan or other baking sheet to cook the potatoes, and a spatula or fork to flip. Choose long and thin potatoes. SUNFLOWER SEED PESTO 🌻 Ingredients + substitutions. Basil: Basil is the base of the recipe and can easily be found in grocery stores, at farmers markets, or can be grown in your own garden. Basil provides beneficial nutrients such as vitamins A, K, and calcium along with antioxidants (USDA Food Nutrient Database).Sunflower seeds: The nuttiness of sunflower seeds allows this pesto to be nut-free without HOMEMADE GARLICKY CIABATTA CROUTONS Instructions. Preheat oven to 350 degrees. Cut ciabatta bread into 1 inch thick slices, then cutting each slice into ½ inch cubes and place into large mixing bowl. Add olive oil, garlic powder, sea salt, black pepper, and fresh herbs (if using) and toss to combine. EASY QUICK PICKLED ASPARAGUS Step Four: Refrigerate to quickly pickle the asparagus. Once the jar of asparagus is cool, store in the refrigerator and let the asparagus pickle in the salted vinegar brine. If you want to serve quickly we recommend letting the asparagus ferment for at least 3 hours, but for best results and flavor wait at least 24 hours. HOW TO SAUTÉ RADISH GREENS 2️⃣ Step Two: Sauté the greens with garlic and red pepper. Next it’s time to saute the radish tops. Add olive oil to a medium frying pan and heat over medium-low heat. Add minced garlic and cook until it begins to brown and become fragrant, about 1-2 minutes. Heat oil MAPLE BOURBON VINAIGRETTE Instructions. Combine all ingredients: In a medium mixing bowl, add olive oil, apple cider vinegar, maple syrup, bourbon whiskey, Dijon mustard, garlic or shallots (if using), and a pinch of salt and pepper. Whisk or blend until combined: Whisk together the dressing ingredients until well combined, about 30-60 seconds. ROASTED BROCCOLI AND CARROTS 1️⃣ Step One: Preheat oven and cut vegetables. First, preheat the oven to 400 degrees F (200 C). While the oven is heating, wash the broccoli and carrots to remove dirt. To cut broccoli: cut off stems and split up the florets into bite-size pieces. Save your broccolistems and use in
REFRIGERATOR PICKLED CAULIFLOWER To quick pickle cauliflower in the refrigerator, simply follow these four easy steps: Prepare the cauliflower by cutting off the florets from the stems. Add the cauliflower and any herbs and spices to a tall jar. Boil a salted vinegar brine and pour over the cauliflower. Refrigerate for at least 24 hours and keep for up to one month. ROASTED CARROTS AND LEEKS 1️⃣ Step One: Preheat oven and prep vegetables. First, preheat the oven to 400° F (200° C). While the oven is heating, wash the carrots and remove the stems. Cut the stems from the leeks and then remove the first 1-2 layers. Cut the the carrots diagonally (see photo below for example) and slice the white part of the leeks, stopping just SAUTÉED CARROT GREENS Step Three: Pan fry the greens with garlic and red pepper. Now it’s time to sauté the carrot tops. Start by adding olive oil to a medium frying pan and heat over medium-low heat. Next, add minced garlic and cook until it begins to brown and become fragrant, about 1-2 minutes. ROASTED SWEET POTATO ROUNDS Roasted Sweet Potato Medallions: Tips, tricks, and tools. Baked sweet potato rounds are super simple to make and about as hands-off as it gets, but there are a few tips and tricks to make preparing them even easier.. Recommended tools: you'll need a large sheet pan or other baking sheet to cook the potatoes, and a spatula or fork to flip. Choose long and thin potatoes. SUNFLOWER SEED PESTO 🌻 Ingredients + substitutions. Basil: Basil is the base of the recipe and can easily be found in grocery stores, at farmers markets, or can be grown in your own garden. Basil provides beneficial nutrients such as vitamins A, K, and calcium along with antioxidants (USDA Food Nutrient Database).Sunflower seeds: The nuttiness of sunflower seeds allows this pesto to be nut-free withoutSESAME SEED PESTO
🌿 Ingredients. Basil: There are tons of varieties of basil, but pesto is typically made with sweet basil (conveniently, the type sold in grocery stores). Choose basil with bright green leaves and no dark spots. If purchased ahead of time, store basil in a glass of water in your refrigerator for up to 1 week. HOMEMADE GARLICKY CIABATTA CROUTONS Instructions. Preheat oven to 350 degrees. Cut ciabatta bread into 1 inch thick slices, then cutting each slice into ½ inch cubes and place into large mixing bowl. Add olive oil, garlic powder, sea salt, black pepper, and fresh herbs (if using) and toss to combine.VEGAN PARSLEY PESTO
2️⃣ Step Two: Blend the greens, nuts, garlic, and oil. Next add the cleaned and dried parsley to a food processor. Add pine nuts and garlic cloves and pulse until finely chopped. As you're pulsing the ingredients, drizzle in olive oil and continue to pulse until the chopped ingredients are WHICH SUSTAINABLE FOOD CERTIFICATIONS CAN YOU TRUST Certified Humane. The Certified Humane standard ensures that animals raised for food are free from abuse, as well as have access to shelter areas, access to the outdoors, and per-animal space requirements. The certification also ensures a facility’s slaughter practices align with what is commonly thought to be humane. ROASTED RADISH CHIPS Preheat oven to 400 degrees F (200 degrees C). Wash and cut radishes: Cut radish bulbs from leaves and wash well to remove excess dirt. Slice the radish bulbs thin, about ¼” (or ½ cm) thick. Prep radishes for roasting: On a medium baking sheet add olive oil and slides radishes and toss to coat radishes completely in oil. HOMEMADE MASALA CHAI SPICE BLEND Homemade Masala Chai Spice Blend: Tips, tricks, and tools. This simple chia spice blend recipe is as easy as mixing together the ground spice in a bowl with a whisk (literally), but there are a few tips and tricks I recommend to make sure you are buying ethical, sustainable, and fair trade spices: REFRIGERATOR PICKLED PEPPERS (WHOLE OR SLICED) Refrigerator for a minimum of 4 hours. If you want to serve quickly we recommend letting sliced peppers soak for at least 4 hours and whole peppers for at least 24 hours to let them soak up the brine, but for best results and flavor wait at least 24-48 hours (or more). Pickled peppers are good for up to 2-3 months in the refrigerator. QUICK PICKLED GREEN BEANS Prepare and add the brine: In a medium saucepan bring the water, vinegar, salt, and sugar to a boil. Once boiling, pour into the jar until the liquid completely submerges the green beans. Close the lid on the jar tightly. Pickling instructions: Let the jar cool on the counter until it reaches room temperature. HOW TO MAKE VEGETABLE BROTH FROM FOOD SCRAPS To a large soup pot, add vegetable scraps, water, salt, and pepper. Bring to a boil, then simmer on low for 30 minutes. Remove pot from heat and strain out vegetables, keep the broth. Use immediately, or let cool and freeze for later use. To thaw from frozen: let broth container cool in refrigerator one day ahead of using, or leave oncounter
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