Meal Type: Dinner
Salmon Farro Salad with Creamy Wasabi Dressing
PrintSalmon Farro Salad with Creamy Wasabi DressingYield 4 servings This delicious pan-seared salmon is packed with flavorful citrus, soy, and wasabi. Served on a light farro and fresh greens salad with a light drizzle of creamy wasabi dressing, it’s the perfect hearty lunch or quick dinner. IngredientsFor the Creamy Wasabi Marinade and Dressing:⅓ cup seasoned … Continued
Autumn Harvest Sambusas & Kale Salad With Apple Maple Corn Vinaigrette
PrintAutumn Harvest Sambusas & Kale Salad With Apple Maple Corn VinaigretteAuthor Chef Lachelle Cunningham 6 servings IngredientsFor the sambusas:1 medium butternut squash2 Tablespoons olive oil2 teaspoons pure maple syrup3 teaspoons Berbere spice¼ teaspoon salt1 medium onion, finely chopped2 medium carrots, peeled and finely chopped2 stalks celery, finely chopped2 cloves garlic, finely chopped1 medium tomato, chopped2 cups … Continued
Wild Rice Pilaf Stuffed Acorn Squash
PrintWild Rice Pilaf Stuffed Acorn SquashAuthor Beth Dooley Ingredients2 delicata or acorn squash1 large onion, chopped2 to 4 Tablespoons vegetable oil8 ounces mushrooms, chopped2 cloves garlic, smashed½ cup dry white wine or chicken or vegetable stock1 cup cooked wild rice*½ cup dried cranberries¼ cup chopped fresh cranberries (or thawed, frozen cranberries)1 Tablespoon real maple syrup½ … Continued
Root Vegetable Ratatouille
PrintRoot Vegetable RatatouilleYield 6 servings Ingredients2 teaspoons olive oil3 medium tomatoes, seeded and chopped1 medium onion, chopped3 garlic cloves, finely chopped2 Tablespoons tomato paste2 teaspoons fresh thyme leaves1 teaspoon saltPinch red pepper flakes1 rutabaga, very thinly sliced1 sweet potato, very thinly sliced1 medium zucchini, very thinly sliced2 small red potatoes, very thinly sliced½ cup freshly … Continued
Spicy Charred Vine Tomatoes with Garlic
PrintSpicy Charred Vine Tomatoes with GarlicAuthor Kristen OlsonYield 4 servings Ingredients1 Tablespoon olive oil1 pound ripe baby tomatoes on the vine2 cloves garlic, sliced½ teaspoon red pepper flakesPinch of salt and pepperInstructionsHeat a well-seasoned 12-inch cast-iron skillet over medium-high heat until smoking, about 5 minutes. In a medium bowl, gently toss the tomatoes in the … Continued
Butter Basted Cauliflower with Gremolata
A whole head of cauliflower par boiled to tenderize. Transferred to a cast iron skillet, topped with melted butter and roasted until tender basting with the butter every 5 minutes. Serve with a bright green mixture of lemon zest, parsley, red pepper flakes, garlic and additional drizzle of butter. PrintButter Basted Cauliflower with GremolataAuthor … Continued
Grilled Brined Carrots and Beets with Yogurt Dill Sauce
PrintGrilled Brined Carrots and Beets with Yogurt Dill SauceAuthor Kristen OlsonYield 4 servings IngredientsFor the Brined Vegetables4 cups water3 Tablespoons coarse kosher salt2 bay leaves¼ teaspoon red pepper flakes½ pound carrots, scrubbed, trimmed, and halved lengthwise½ pound beets, scrubbed, trimmed, and cut into 6 wedgesFor the Yogurt Dill Sauce1 cup plain full fat yogurt¼ cup … Continued
Summer Fattoush Salad
PrintSummer Fattoush SaladAuthor Kristen OlsonYield 4 servings A twist on the traditional fattoush salad with lettuce, spiralized zucchini, radishes, sliced cucumber, and halved cherry tomatoes. IngredientsFor the Pita Chips:4 pitas or pita pockets, cut into small wedges¼ cup olive oil1 garlic clove, finely chopped1 Tablespoon sumac½ teaspoon coarse kosher saltFor the Salad:1 heart of … Continued
Heirloom Tomato Burrata Pizza
PrintHeirloom Tomato Burrata PizzaAuthor Kristen OlsonYield 6 servings IngredientsFor the Arugula Pesto:2 cups baby arugula2½ Tablespoons olive oil2 Tablespoons fresh lemon juice¼ cup grated Parmesan cheese2 Tablespoons pine nuts1 clove garlic, roughly chopped¼ teaspoon freshly ground black pepper¼ teaspoon saltFor the Tomato and Burrata Pizza:1 package (8 ounces) homemade or store-bought pizza dough, brought to … Continued