Zucchini “Pasta” with Butternut Squash

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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

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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

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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

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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

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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

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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

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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

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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

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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

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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 »