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A complex blend of flavors creates a singular pumpkin soup

  • For the Croutons:
  • 1 medium onion – diced
  • 2 stalks of celery – chopped
  • 3 cloves of garlic – chopped
  • 2 inch piece of ginger – chopped fine
  • 1 small jalapeño – chopped with seeds
  • 1 cup pumpkin purée
  • 1 tbs. sesame oil
  • 1 tbs. olive oil
  • Juice of 1/2 lemon
  • 4 cups of chicken broth
  • 15 oz. can of black beans – drained
  • 1/4 cup of cilantro - chopped
  • 1 tsp. ground cumin
  • 1/4 tsp. turmeric
  • 1/4 tsp. red pepper flakes
  • 1 tsp. salt
  • 1/2 tsp. garlic powder
  • Dollop of sour cream for garnish
  • Drizzle of honey for garnish
  • Day old Italian bread – about 1/2 a loaf
  • 2-3 tbs. Olive oil
  • 1/2 tsp. Salt
  • 1/2 tsp. Black pepper
  • 1/4 tsp. Turmeric
  • 1/4 tsp. Garlic powder
4.4/5 (7 Votes)

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  • PINK-PEPPERCORN BUTTER
  • 1/4 cup (1/2 stick) unsalted butter, room temperature
  • 1 teaspoon minced fresh thyme
  • 1 teaspoon honey
  • 1 teaspoon whole pink peppercorns
  • Coarse kosher salt
  • STEAK
  • 1 10-ounce New York strip steak (about 1 1/4 to 1 1/2 inches thick)
  • 2 teaspoons extra-virgin olive oil, divided
  • 1 teaspoon minced fresh thyme
  • Coarse kosher salt
  • 1/4 cup thinly sliced shallot
  • 1 cup dry red wine
  • 1/2 cup low-salt beef broth or low-salt chicken broth
4.4/5 (7 Votes)

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Lemon Lavender Plantain Pancakes are a good balance in sweetness, mellow floral, and vibrant citrus flavors

  • 1 medium organic* plantain {yellow/brown spotted is what I used so it isn't SO sweet}, peeled and sliced – about 6 oz.
  • Zest of one organic lemon
  • 2 tsp dried lavender buds
  • Organic coconut oil for cooking
  • Note: * If you cannot find organic plantains, ask your local Whole Foods Market or co-op produce manager to bring some in. You might be surprised with how willing they are to stock it, or even order a case and hold it for you!
4.4/5 (7 Votes)

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I had so many zucchini and just felt like something different

  • 2 cloves garlic minced
  • 2 tbsp butter
  • Sea salt and ground pepper to taste
  • 1/2 cup of your choice, (Farro, Rice, Quinoa, Barley)
  • 1 cup frozen (10 oz) spinach, drained well
  • 1-1/4 cup chicken broth
  • 1/4 cup half n half (more if needed)
  • 1/2 can (15 oz) petite diced tomatoes
  • 1 cup Parmesan cheese
  • 2 medium zucchini
  • 12 oz pkg of shredded mozzerella cheese
  • Optional: 1/4-1/2 lb. Italian sausage***
4.5/5 (10 Votes)

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Served on a bed of fluffy couscous, this colorful vegetarian dish is full of big, bold flavors

  • 1 can(s) (8-ounce) tomato sauce
  • 1 teaspoon(s) ground cumin
  • 1/2 teaspoon(s) curry powder
  • Kosher salt
  • Pepper
  • 1 can(s) (15-ounce) diced tomatoes
  • 1 medium onion, finely chopped
  • 1 medium (about 3/4 pound) eggplant, cut into 3/4-inch pieces
  • 1 can(s) (15-ounce) chickpeas, rinsed
  • 3/4 cup(s) couscous
  • Chopped cilantro, for serving
  • Plain Greek yogurt, for serving
4.4/5 (7 Votes)

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Pan-fried whitefish is the perfect blank canvas for a medley of fresh and bright summer flavors: sweet corn, red on...

  • 2 ears of corn on the cob, cooked, kernels removed (about 1 cup cooked kernels)
  • 1 small red onion, minced (about 1/2 cup)
  • 1 medium Hass avocado, diced (about 1 cup)
  • 1 small tomato, diced (about 1 cup), or 1 1/2 cups cherry tomatoes, quartered
  • 1 tablespoon red wine vinegar
  • 1 tablespoon fresh-squeezed lime juice
  • 2 1/2 tablespoons extra-virgin olive oil, divided
  • 2 tablespoons chopped fresh basil leaves
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons unsalted butter
  • 4 skin-on whitefish (or other light, white-fleshed fish) fillets, about 6 ounces each, patted dry with paper towels
4.4/5 (7 Votes)

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For the Pork: Heat a heavy sauce pot with one tablespoon of olive oil; add the pork; with the heat on low

  • For the Pork:
  • 2 lb. boneless pork
  • Juice of 1/2 lemon
  • 1/4 cup fresh Italian parsley - chopped
  • Salt/Pepper
  • 3 tbs. olive oil
  • Fresh Cabbage Slaw:
  • 1 small head cabbage – sliced thin
  • Zest of 1 lime
  • 1 tsp. sugar
  • Paprika
  • Salt/pepper
  • 2-3 tbs. vinegar
  • For the Wrap:
  • Mozzarella cheese – shredded
  • Mazzeretta – tri-color roasted sweet bell pepper strips
  • Mazzeretta – hot cherry pepper
  • Fresh Flour Tortilla Wrap
4.4/5 (7 Votes)

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Put the ice cream container from your ice cream maker in the freezer

  • 2 cups milk
  • 1 cup heavy cream
  • 1 1/2 cup packed basil leaves
  • 1 teaspoon lemon zest
  • 5 egg yolks
  • 3/4 cup sugar
  • 1 pinch of salt
4.4/5 (7 Votes)

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Come Join & Invite your Friends & Family » Deliciously Dished: https://www

  • Rhubarb-Grapefruit Syrup:
  • 2 fl oz (60 ml) Rhubarb-Grapefruit syrup (recipe follows)
  • 2 fl oz (60 ml) vodka
  • 2 fl oz (60 ml) freshly squeezed grapefruit juice
  • ice
  • 2 cups (220 g) rhubarb chopped into ~2-inch pieces
  • rind of half a grapefruit, peeled into ~2-inch strips
  • 5 sprigs of fresh thyme
  • 1/2 cup (100 g) granulated sugar
  • 1 1/2 cups (375 ml) water
4.4/5 (7 Votes)

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This vegan orzo vegetable dish can be a main meal or side dish

  • 1 cup orzo
  • 14 ounces vegetable broth
  • 2 1/2 cups mixed fresh or frozen vegetables, such as broccoli, carrots, tomato, corn, edamame and green onions
  • Salt & pepper, to taste
  • 1/2 tablespoon vegetable oil
  • Parsley, chopped for garnish
  • 2 tablespoons vegan Parmesan cheese
4.4/5 (7 Votes)

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Combine the non dairy milk and apple cider vinegar; set aside

  • 1/4 cup Non Dairy Milk (I used soy)
  • 1 teaspoon Apple Cider Vinegar
  • 2 cups organic whole wheat pastry Flour
  • 1/2 teaspoon Baking Soda
  • 1/2 teaspoon Salt
  • 1/2 teaspoon ground cinnamon or freshly ground allspice
  • 1/4 cup Coconut Oil
  • 1/2 stick of Earth Balance buttery bar (or use all coconut oil, 1/2 cup)
  • 1/2 cup Brown Sugar
  • 1/2 cup raw Sugar (or use all raw sugar)
  • 3 Bananas, medium sized, mashed well
  • 1 teaspoon Vanilla Extract
4.4/5 (7 Votes)

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BONAPPETIT March 2014

  • SHRIMP
  • 2 red serrano or Fresno chiles, with seeds, halved lengthwise
  • 6 garlic cloves, thinly sliced
  • 2 bay leaves
  • 1/2 cup olive oil
  • 1 1/2 lb. Large shrimp, peeled, deveined
  • 1 lemon, cut into wedges
  • GREMOLATA AND ASSEMBLY
  • 1 red serrano or Fresno chile, seeds removed if desired, finely chopped
  • 1 garlic clove, finely grated
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup chopped fresh flat-leaf parsley
  • 1 Tbsp. finely grated lemon zest
  • 1 Tbsp. olive oil
  • Kosher salt, freshly ground pepper
4.4/5 (7 Votes)

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Roasted Shrimp with Chile Gremolata Pumpkin Soup