Spring Challenge Day 13- Seitan With Broccoli Rabe
Seitan With Broccoli Rabe 1 to 2 Tablespoons extra-virgin olive oil 2 to 3 Cloves fresh garlic, finely minced 1 Red onion, cut into
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Seitan With Broccoli Rabe 1 to 2 Tablespoons extra-virgin olive oil 2 to 3 Cloves fresh garlic, finely minced 1 Red onion, cut into
Lettuce Rolls With Plum Sauce Rolls 1 to 2 Tablespoons extra-virgin olive oil 5 to 6 slices fresh ginger, thinly sliced on the diagonal Sea
Saffron Polenta With Sauteed Vegetables Saffron Polenta 5 Cups of spring or filtered water 1/2 Cup yellow cornmeal 21/2 Cups yellow corn grits Pinch
AN INTERACTIVE COOKING CLASS SERIES WINTER, SPRING, SUMMER , FALL This month is all about lebanese food! May 19th at 6:30 p.m Tasty whole
Endive Risotto With Walnuts 5 Cups of spring or filtered water 3 Tablespoons extra-virgin olive oil 1 to 2 Cloves fresh garlic, finely minced
Cornbread With Green Bean Salad Cornbread 2 Cups whole what pastry flour 1 Cup yellow cornmeal 21/2 Teaspoons baking powder Generous pinch of sea salt
HAPPY MOTHERS DAY! Noodles And Broth With Fried Tofu And Scallions 2 Small leeks, split lengthwise, rinsed well, thinly sliced 1 Carrot, cut into
Kale And Black -Eyed Pea Soup 1 to 2 Tbsp extra-virgin olive oil 2 to 3 cloves of fresh garlic, thinly sliced 1 Yellow onion,
Creamy Cauliflower Bisque With Pumpkin Seed Pesto Bisque 1 Yellow onion, diced 1 Head cauliflower, florets removed, stem discarded 1/2 Cup arborio rice 5
Spicy lentil Soup 1 to 2 Tbsp extra-virgin olive oil 2 to 3 cloves fresh garlic, finely minced 1 Small yellow onion, diced Sea salt
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