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1 Preheat water oven to 183°F

  • 1 pound baby whole baby carrots, peeled, or 1 pound medium to large carrots, peeled and cut into 1-inch chunks with the faux-tourné cut
  • 2 tablespoons unsalted butter
  • 1 tablespoon granulated sugar
  • Kosher salt
  • Freshly ground black pepper
  • 1 tablespoon chopped parsley (optional)
4.4/5 (8 Votes)

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1. Preheat oven to 350 degrees F

  • 1 head garlic
  • 1 tbsp olive oil
  • 3 lbs turnips, peeled and quartered
  • 1/4 cup olive oil
  • salt and crushed black pepper to taste
3.9/5 (14 Votes)

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This recipe for Pumpkin Potato Gnocchi with Brown Butter and Sage makes pillowy Italian dumplings with all the flav...

  • 2 large Idaho potatoes, peeled and boiled until tender
  • 1 cup pumpkin purée
  • 1 large egg
  • 1 1/2 to 2 cups all-purpose flour
  • 2 sticks unsalted butter
  • 1/4 cup Parmesan cheese, grated, plus more for garnish
  • 2 tablespoons sage leaves, minced
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon nutmeg
  • 1/8 teaspoon allspice
  • Salt, to taste
  • Pepper, to taste
  • Water, for boiling
4.4/5 (8 Votes)

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If you have a lot of zucchini on hand this recipe is a must! If you don't have any on hand, then I suggest you get ...

  • 3 cups all purpose Flour
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 2 teaspoons cinnamon
  • 1/2 teaspoon nutmeg
  • 1 teaspoon all spice
  • 1 teaspoon salt
  • 3 large eggs
  • 1/2 cup applesauce (I used the one with cinnamon)
  • 1/4 cup vegetable oil
  • 3/4 cup brown sugar, packed
  • 3/4 cup white sugar
  • 2 teaspoons vanilla
  • 3 to 4 cups zucchini, shredded (take out all moisture you can)
  • 1 (8.5-ounce) unsweetened crushed pineapple, drained
  • 1/2 cup both golden and regular raisins
4.4/5 (8 Votes)

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Cook beets in lightly salted boiling water for 15 to 20 minutes or until tender

  • 4 cups halved small yellow beets (about 8)
  • 1 lemon
  • 1 cup fresh blueberries
  • 1 cup arugula
  • 2 cups fresh basil leaves
  • 1 medium fennel bulb, trimmed, cored, and thinly sliced
  • 1 medium red onon, sliced
  • 1 6 ounce carton plain Greek yogurt
  • 1 tablespoon honey
  • 1 tablespoon chopped fresh flat-leaf Italian parsley
  • 1/8 teaspoon crushed red pepper
  • 1 tablespoon olive oil
4.5/5 (12 Votes)

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Heat the olive oil in a large skillet over medium heat

  • 1 tablespoon extra-virgin olive oil
  • 3 large garlic cloves, minced
  • 1/4 teaspoon crushed red pepper flakes
  • 1/3 cup sun-dried tomatoes, packed in oil, drained and chopped
  • 1/2 cup coarsely chopped jarred roasted red peppers
  • 1 (28-ounce) can plum tomatoes
  • 1 teaspoon sugar
  • 1 teaspoon kosher salt, plus more to season
  • Freshly ground black pepper
  • 1/2 cup lightly packed fresh basil leaves, torn into pieces
  • 1/2 cup coarsely chopped fresh parsley leaves
  • 12 ounces bow-ties pasta (farfalle)
  • 1 tablespoon balsamic vinegar
  • 1/4 cup grated Parmesan cheese, optional
4.4/5 (8 Votes)

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Delicious!!! A favorite!

  • 4 thick cut boneless pork chops
  • 1/2 pound fresh spinach, washed and torn into bit size pieces
  • 8 slices of smoked gouda
  • 1 cup panko crumbs
  • Horseradish mustard
  • Creole Seasoning
  • wooden toothpicks
4.3/5 (9 Votes)

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1. Toss the carrots in the olive oil along with the spices

  • 4 large carrots (peeled and slices 1/4 inch thick)
  • 1 tablespoon olive oil
  • 1 tablespoon moroccan spice blend
  • 1/2 cup red quinoa
  • 1/2 cup white quinoa
  • 2 cups water (or vegetable broth)
  • 2 teaspoons moroccan spice blend
  • 1 cup chickpeas (drained and rinsed)
  • 1/4 cup red onion (diced)
  • 1/4 cup raisins
  • 1/4 cup pine nuts (toasted)
  • 1 handful parsley (chopped)
  • 2 tablespoons olive oil
  • 1 lemon (zest and juice)
  • 1 teaspoon moroccan spice blend
  • salt and pepper to taste
4.4/5 (9 Votes)

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6 - 1 1/3 c. servings Calories: 133 Fat: 6

  • 1 tablespoon olive oil $
  • 2 teaspoons fresh lime juice
  • 1 teaspoon honey
  • 1/2 teaspoon crushed red pepper
  • 1/4 teaspoon kosher salt
  • 6 cups chopped stemmed curly kale
  • 1/2 cup diced peeled avocado
  • 1/4 cup toasted unsweetened flaked coconut
  • 1 ripe mango, peeled and diced $
3.8/5 (10 Votes)

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Creamy Lobster Veggie Quiche

  • Pie Crust-Homemade Box or Puff Pastry
  • 5 eggs plus 2 egg yolks
  • 1 1/2 cup fresh cream
  • 2 cup Sargento 4 Cheese Pizza (Cheddar Mozarella Smoked Provolone sharp provolone
  • 1 1/4 cup Grated Swiss
  • 1/4 cup kraft grated parmesean cheese
  • 1/2 cup mayo
  • 1/3 cup Lobster Stock
  • 2 T. Cream Sherry
  • 1/3 cup sliced sweet red pepper
  • 1/3 cup sliced Cremini mushrooms
  • 3/4 cup Torn fresh spinach
  • 12 pearl onions thawed or fresh oeeled
  • 1/3 cup sliced green onion tops
  • 1/2 cup Dresh chopped parsley
  • 1 clove of chopped garlic
  • 1 t. savory
  • 1/2 t. tarragon
  • 1/8 t. fresh grated nutmeg
  • 1 t sweet hungarian paprika
  • 1 t. kosher salt
  • 1 1/2 t. pepper
  • 1 2.5 oz package Oscar Mayer Real Bacon Pieces
  • 1 cup cooked lobster
4.2/5 (13 Votes)

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Melt butter in a small saucepan over medium heat; reduce heat to low, and keep warm

  • 1/2 cup butter
  • 4 large pasteurized egg yolks
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon kosher salt
  • 1/8 teaspoon ground white pepper
  • Dash of hot sauce (optional)
  • 1 pound haricots verts (thin green beans), blanched or steamed
4.4/5 (10 Votes)

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Prepare the barley as directed; drain and cool

  • 1 cup of instant barley
  • 2 zucchini
  • 2 cloves garlic
  • 2 carrots
  • 1/2 cup Italian parsley
  • 1/4 red onion
  • 1 cup chick peas – drained
  • 1/2 tsp. salt
  • 1/2 tsp. black pepper
  • 1/2 tsp. turmeric
  • 1/2 tsp. curry
  • Juice of 1/2 lemon
  • 1/4 cup olive oil
  • 8 oz. cheddar cheese – shredded
  • Whole wheat pita pockets
4.4/5 (8 Votes)

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Zucchini Salad Pita Pockets Sous Vide Glazed Carrots