Recipes

This recipe is a great way to incorporate tempeh into a meal, especially for people who are new to this ancient protein. Tempeh is a complete protein, and since it’s fermented, it’s great for gut health. Loaded with veggies, smothered in tasty sauce, and served on a bun, this is a must-try weeknight dinner that’s…

Chilaquiles are a quintessential Mexican breakfast, usually served after long parties to take care of hangovers. Like enchiladas, they originated as a way to repurpose tortillas. The tortillas are fried and cut into triangles or squares, and are covered in sauce, melted cheese and a variety or toppings such as chicken, meat, eggs, crema, avocado…

TRY AND HAVE ALL INGREDIENTS CUT AND PREPARED BEFORE COOKING SINCE THINGS COOK FAST! THIS IS CLASSICALLY KNOWN AS “MISE EN PLACE” (French for, “everything ready and in place”) PS: WASH HANDS OFTEN!! Amuse Bouche (French for appetizer, or “happy mouth”) Smoked mussels with horseradish mayo 8 – 10 oz smoked mussels (Canned are fine…

Roasted Sweet Potatoes with Miso Tehini Glaze by Liz Rueven from Kosher Like Me Ingredients: 2 C. Diced and Peeled Sweet Potatoes1-2 Tbs. Olive OilKosher Salt3 Tbs. White or Yellow Miso Paste3 Tbs. Tehini1 Tbs. Lemon Juice3/4 C. Water Directions: Preheat the oven to 400 degrees.Place diced sweet potatoes in a single layer on a…

MAPLE-PARSNIP COFFEE CAKE WITH NUTTY OAT TOPPING AND MAPLE GLAZE Phoebe Cole-Smith of DIRT ROAD FARM serves 8-10 FOR THE CAKE: 1 3/4 cups all purpose organic (I use Farmer Ground) or gluten-free organic 1-to-1 flour (I use Arrowhead Mills Heritage Blend) 2 tsp. baking powder 1/2 tsp. baking soda 1 tsp. ground cinnamon 1/2…

Butternut Squash “Alfredo” with Crispy Proscuitto Ingredients 1. 3/4 cup heavy cream 2. 2 tablespoons of butter 3. 1 pound of butternut squash, medium dice 4. 5 sprigs of thyme, tied together with kitchen twine 5. 1 pound fresh pasta (preferably fettuccine) 6. 3/4 cup freshly grated Parmesan, divided 7. Salt and pepper 8. 6…