Adapted from Dr. Sanjay Gupta…
Adapted from abeautifulplate.com Ingredients 2 pounds broccoli or cauliflower florets 2-3 tablespoons olive oil 3/4 teaspoon kosher salt Preheat oven to 450-F. Roast until deeply caramelized, about 25 to…
This is as simple as it gets, but really is a delicious way to eat zucchini.…
Adapted from America’s Test Kitchen FOR THE SQUASH: 1 large (2 1/2- to 3-pound) butternut squash 3 tablespoons unsalted butter, melted (I use 2 tablespoons) 1/2 teaspoon salt 1/2…
Adapted from Allrecipes…
Recipe from WashingtonSavings.com UNTESTED RECIPE…
Recipe from WashingtonSavings.com UNTESTED RECIPE…
Adapted from Smitten Kitchen…
Adapted from butterforall.com…
Adapted from littlespoonfarm.com…
Adapted from Trisha Yearwood…
3 cups mashed potatoes (made from instructions on the box for 6 servings of Potato Buds) plus a bit extra *(see note) 1 package cream cheese, softened 1 stick…
See bottom of page for Vegetable Orzo Risotto Vegetable Orzo Rizotto Adapted from Ree Drummond Ingredients 1 tablespoon olive oil 4 green onions sliced, green and white parts 2…
Adapted from magnolia.com 4 tablespoons (1/2 stick) unsalted butter 1 cup long-grain white rice 1 3/4 cups chicken broth 1/2 teaspoon grated lime zest 2 tablespoons fresh lime juice…
Recipe from Emeril Lagasse’s book There’s a Chef in My Soup! The recipe can also be found at www.emerils.com. 4 large Idaho potatoes (2.5-3 lbs) 3 tablespoons oil 2 tablespoons “Baby…
Adapted from rachelcooks…
Adapted from EdiblePerspective.com…
Adapted from Michael Symon Meatballs 1 1/2 pounds ground chicken 1 cup whole-milk ricotta cheese 1/4 cup freshly grated Parmesan 1/2 cup plain breadcrumbs 1/4 cup finely chopped fresh…