from NYTimes Cooking 3 medium beets ¾ cup butter, plus more for greasing pan ¾ cup buttermilk Juice of 1 large lemon 2 teaspoons white vinegar 1 ½ teaspoons vanilla extract 2 cups cake flour (sift before measuring) 3 tablespoons Dutch process cocoa powder 1 ⅛ teaspoon baking powder 1 teaspoon salt ½ teaspoon baking … Continue reading Beet Red Velvet Cake
One Pot Ratatouille Pasta
From New York Times Cooking Yield: 4 to 6 servings ¼ cup extra-virgin olive oil, plus more for drizzling 2 tablespoons tomato paste 1 teaspoon Italian seasoning 1 small eggplant, cut into 1-inch pieces (about 4 cups) 1 medium onion, coarsely chopped 3 medium plum tomatoes, cut into 1-inch pieces 3 cloves garlic, finely chopped … Continue reading One Pot Ratatouille Pasta
Beet Hummus
from "Bad Manners: Party Grub" 1.5 pounds beets, roasted, peeled, and chopped 1.5 cups chickpeas (15 ounce can, drained and rinsed works) 3 gloves garlic (or more) 2 tablespoons tahini 2 tablespoons olive oil 2 tablespoons lemon juice 1/2 teaspoon salt Topping: Walnut-Herb Crumble 1/4 cup walnuts, toasted 3 tablespoons minced fresh dill 3 tablespoons … Continue reading Beet Hummus
Spinach and Wild Rice Casserole
2 tbsp extra virgin olive oil 2 medium yellow onions, or 1 bunch scallions, thinly sliced 4-5 cups spinach/chopped kale 2 cups sliced cremini mushrooms (optional) salt and black pepper 2 tbsp salted butter 2 cloves garlic, chopped 2 tbsp fresh thyme leaves 2 tbsp fresh chopped sage 1 tsp poultry seasoning ½ tsp cayenne … Continue reading Spinach and Wild Rice Casserole
Spicy Peanut – Butternut Soup
from NYTimes Cooking 2 tablespoons olive oil 1 medium onion, peeled and diced (about 1½ cups) 4 garlic cloves, smashed 1 (1-inch) piece ginger, peeled and chopped ½ habanero or bird's eye chile 2c. butternut squash, baked and pureed 3 cups water (or use chicken or vegetable stock) 1 (13-ounce) can coconut milk 1 tablespoon … Continue reading Spicy Peanut – Butternut Soup
Charred Bok Choy and Cannellini Bean Salad
from NYTimes Cooking 1 (1-inch) piece fresh ginger, finely grated 1 garlic clove, grated 2 tablespoons rice vinegar 2 tablespoons maple syrup 4 teaspoons sesame oil Salt and black pepper 2 pounds bok choy (about 2 large bunches), rinsed and patted dry Extra-virgin olive oil 2 (15-ounce) cans cannellini beans, rinsed 1big handful cilantro, chopped … Continue reading Charred Bok Choy and Cannellini Bean Salad
Tomatillo – Basil Salsa Verde
Ingredients 2 cups tomatillos 1 small yellow onion 3-4 cloves of garlic 1 cup cilantro 3/4 - 1 cup basil Juice of 1 lime Salt to taste Splash of apple cider vinegar (optional) Directions Turn your broiler on and let the oven get very hot Peel your garlic cloves and put them on a piece … Continue reading Tomatillo – Basil Salsa Verde
Bok Choy Stir Fry Recipe
Ingredients sauce: 3 tablespoons tamari 4 tablespoons rice vinegar 2 teaspoon fresh lime juice, plus extra lime slices for serving 1 teaspoon honey, or maple syrup 1 teaspoon minced fresh ginger 2 small garlic cloves, minced 1 teaspoon toasted sesame oil for the stir fry: 8 ounces soba noodles or brown rice pasta 2 tablespoon sunflower oil, or any high-heat oil 8 ounces shiitake mushrooms, stemmed and sliced 1 small head broccoli, florets chopped, stems peeled into strips 1 onion, chopped Bok … Continue reading Bok Choy Stir Fry Recipe
Roasted Carrots and Broccolini
INGREDIENTS 1 lbs carrots 1 lbs broccolini 2 Tbsp butter 3 cloves garlic, minced sea salt salt pepper INSTRUCTIONS Preheat oven to 400 F. Wash carrots and broccolini well and dry with a kitchen towel. Cut thick carrots lengthwise and leave thin ones as is. Pieces should not be thicker than your thumb. In a small saucepan, melt butter and once melted, add … Continue reading Roasted Carrots and Broccolini
Stir Fried Chicken and Bok Choy
From NYTimes Cooking 2 tablespoons soy sauce 2 tablespoons rice wine vinegar 1½ tablespoons sesame oil 2 teaspoons light brown sugar ¾ pound boneless chicken thighs, cut into ½-inch strips 2 tablespoons finely chopped gingerroot 2 garlic scapes, finely chopped 3 tablespoons peanut or vegetable oil ½ pound bok choy (1 head), trimmed and thinly … Continue reading Stir Fried Chicken and Bok Choy
