Zucchini “Pasta” with Butternut Squash


Shopping List Olive Oil Butternut Squash Garlic Pinch of red pepper flakes Zucchini Parmigiano-Reggiano Oil Dressing Ingredients 2 Tbs. olive oil 1 small butternut squash, peeled, seeded and cut into 1/2-inch 1 garlic clove, minced Pinch of red pepper flakes 2 large zucchini, trimmed and run through the fine grates of a spiralizer 1/3 cup… Read more »

Avocado Cups with Pomegranate Salsa Verde


Shopping List Cilantro Mint Olive Oil Pomegranate Lemon Kosher salt Avocados Flaky sea salt (for serving) Ingredients 1/4 cup chopped cilantro 1/4 cup chopped mint 3 tablespoons olive oil 2 tablespoons coarsely chopped pomegranate seeds 1 tablespoon fresh lemon juice 1 tablespoon finely chopped preserved lemon peel Kosher salt 4 ripe avocados, halved, pits removed… Read more »

Southern-Style Candied Yams


Shopping List Garnett Yams (1#) x2 Dark brown sugar Butter Cinnamon Vanilla Ingredients 8 medium sweet potatoes, baked, peeled and sliced in half lengthwise 2 1⁄2 cups water 1 1⁄3 cups packed dark brown sugar 4 tablespoons butter 1 1⁄2 teaspoons cinnamon 1 1⁄2 teaspoons vanilla Directions 1.Combine all ingredients except sweet potatoes in 2 quart saucepan. 2.Bring to a boil stirring occasionally. 3.Reduce heat and simmer about 45 minutes, stirring… Read more »

Squash-and-Kale Toasts


Shopping List Winter Squash (1 ct) x2 Extra-virgin olive oil Salt Freshly ground pepper Lacinato Kale (1 ct) Colossal Garlic (1 ct) Bread Parmigiano-Reggiano cheese Ingredients 2 small delicata squash ½ c. extra-virgin olive oil Salt Freshly ground pepper 1 lb. kale 4 clove garlic 8 slice peasant bread 4 oz. shaved Parmigiano-Reggiano cheese Directions… Read more »

Braised Red Cabbage with Apples


Shopping List Red Cabbage (1 ct) Canola oil Yellow onion (1 lb) Granny Smith Apples ( 1 ct) x2 Balsamic vinegar Ground allspice Ingredients 1 large red cabbage, 2 to 2 1/2 pounds, quartered, cored and cut crosswise in thin strips 2 tablespoons canola oil 1 small onion, thinly sliced 2 tart apples, such as Braeburn or granny smith, peeled, cored and sliced… Read more »

Lemon-Herb Roasted Beets


Shopping List Gold Beets (1 bunch) Olive oil or  canola oil Rosemary (1 bunch) Lemon (1 ct) Ingredients 1½ pounds golden or red beets,  trimmed and cut into 1-inch pieces or  wedges 4 teaspoons extra-virgin olive oil or  canola oil 2 tablespoons chopped fresh or 2 teaspoons dried herbs, such as  marjoram, oregano and/or rosemary… Read more »

Kickin’ Collard Greens


Shopping List Collard Greens (1 bunch) Olive oil Pederson’s Hickory Smoked Bacon (10 oz) Yellow Onion (1 lb) Colossal Garlic (1 ct) Salt Pepper Chicken broth Red pepper flakes Ingredients 1 tablespoon olive oil 3 slices bacon 1 large onion, chopped 2 cloves garlic, minced 1 teaspoon salt 1 teaspoon pepper 3 cups chicken broth… Read more »

Pan-Cooked Celery with Tomatoes and Parsely


Shopping List Celery (1 ct) Olive oil Colossal Garlic (1 ct) Muir Glen Diced Tomatoes (14.5 oz) Parsley (1 bunch) Ingredients 1 bunch celery, trimmed and cut into 1-inch pieces 1 tablespoon extra virgin olive oil 4 garlic cloves, minced 1 14-ounce can chopped tomatoes in juice 3 tablespoons chopped flat-leaf parsley Directions 1) Place the celery in a steamer above 1 inch of boiling water. Cover… Read more »

Spinach-Broccoli Soup with Garlic and Cilantro


Shopping List Broccoli (1 bunch) Olive oil Kosher salt, freshly ground pepper Virgin coconut oil or olive oil Yellow Onion (1 ct) Colossal Garlic (1 ct) 5 (or more) cups low-sodium chicken broth Cilantro (1 bunch) Spinach (1 bunch) Lemon (1 ct) Ingredients 1 head of broccoli (about 10 oz.) 1 tablespoon olive oil Kosher… Read more »

Pluot Jam


Shopping List Pluots (4 ct) Sunnyvale Honey (1 ct) Balsamic vinegar Lemon (1 ct) Lemon peel Rosemary (1 bunch) Kosher salt Black pepper Green onion (1 bunch) Ingredients 3/4 pound ripe Pluots (about 3 large or 5 small), halved, pitted, chopped (about 1 1/2 cups) 3 tablespoons honey 4 teaspoons (or more) balsamic vinegar 1… Read more »