Meal Type: Lunch
Cannelini Beans & Collard Greens in Tomato-Coriander Butter
PrintCannelini Beans & Collard Greens with Tomato-Coriander Butter This rustic vegetarian dish can also be served atop crostini as a winter bruschetta. Use olive oil in place of the butter to make this vegan. Ingredients¼ cup unsalted butter1 small red onion, thinly sliced lengthwise½ teaspoon coriander seeds4 cloves garlic, minced1 Tablespoon olive oil 2 Tablespoons tomato … Continued
Whole Pan Fried Trout
Photo Credit: Mette Nielsen PrintWhole Pan Fried TroutYield 4 servings Cooking whole fish is a delight. Beautiful presentation aside, whole fish is also usually less expensive than filleted options. This pan-fried trout is super simple but packed with flavor. Ingredients4 whole trout (about 12 oz. each)Salt and freshly ground black pepper½ cup all-purpose flour½ cup … Continued
Vegan Green Goddess Dressing
PrintVegan Green Goddess Dressing This creamy avocado condiment has with a smooth, clean taste that’s great for dressing salads, dipping veggies, smearing on toast, or drizzled atop a grain bowl. Ingredients1 clove of garlic 2 avocados, pitted and flesh scooped7-8 Tablespoons water4 Tablespoons apple cider vinegar 3 Tablespoons fresh lemon juice ¼ cup extra virgin olive oil ½ cup … Continued
Proper Irish Stew with Bubble & Squeak
Photo Credit: Mette Nielsen PrintProper Irish Stew with Bubble & SqueakAuthor Beth DooleyYield 4-6 servings Come St. Patrick’s Day, there’s plenty of corned-beef, a terrific Irish-American tradition. What’s actually served on Irish soil is a proper Irish stew. The epitome of comfort and an effortless meal: meat, onions, potatoes, a few carrots go into the … Continued
Speedy Pasta One Dish Wonder
Photo Credit: Mette Nielsen PrintSkillet Pasta One Dish Wonder Fresh noodles make simple dinner truly memorable. These tender, delicious, freshly made noodles actually taste like the simple ingredients they’re made with — freshly ground golden wheat or dark, rich buckwheat. The texture is just toothy enough to hold up to all sorts of sauces. Vary … Continued
Tempeh Reuben Sandwich
PrintTempeh Reuben Sandwich We created a zesty vegetarian Reuben packed full of veggies and made with brown rice tempeh–So perfect for #MeatlessMondays. We are big fans of tempeh, which contains more protein and fiber than tofu, and gives a great chewy texture to this sandwich. You can find tempeh in our refrigerated section and try … Continued
Exceptionally Delicious Soba Noodles with Dipping Sauce
PrintSoba Noodles with Dipping Sauce Ingredients1 cup mushroom or chicken broth¼ cup soy sauce or tamari2 Tablespoon mirin (rice wine)1 package soba noodles1 Tablespoon minced fresh ginger1 Tablespoon minced fresh scallions1 Tablespoon toasted sesame seedsInstructionsHeat broth, soy sauce and mirin to a gentle simmer in a small sauce pan. Transfer to a soup bowl.Cook Soba noodles … Continued
Waffles with Ham, Gruyere and Maple-Mustard-Apple Sauce
PrintWaffles with Ham, Gruyere and Maple-Mustard-Apple Sauce IngredientsFor the Waffles:2 eggs, separated2 cups milk2 cups flour1 Tablespoon baking powder½ teaspoon salt ¼ cup melted butterFor the Topping:1 pound thinly shaved ham8 oz. Gruyere cheese, shredded½ cup applesauce¼ cup maple syrup¼ cup coarse grain mustardInstructionsIn a large bowl, combine egg yolks and milk. Stir in flour, baking … Continued
Apple and Chicken Cheddar Melts
PrintApple Chicken Cheddar Melts Ingredients8 slices of hearty bread4 Tablespoons butter, softened2 Tablespoons Dijon mustard2 cups pulled rotisserie chicken 1½ cups grated sharp cheddar cheese1 apple, cored and cut into matchsticks1 cup shaved Brussels sprouts1 Tablespoon lemon juice½ teaspoon saltInstructionsTop four slices of bread with mustard. Evenly distribute cheese and chicken onto each slice.Toss apple … Continued