Roasted Carrot Fries with Grapefruit Tzatziki Have we mentioned our love for roasting vegetables? Yes? Well, this time we are pairing our vegetables with a delicious grapefruit tzatziki sauce with a little chefs help. Roasting carrots is the best Read on!
Roasted Pork Loin with Grapefruit-Coconut Salsa Pork loin is one of our favorite simple but elegant go-to dinners. It’s incredibly easy but looks fancy enough to serve to guests. With spicy Asian flavors, crunchy coconut, and peanuts, plus a citrusy Read on!
Sheet Pan Supper In a perfect world, we inspire the question “How do you do it all?”. We bring home the bacon and we fry it up in a pan. We cook and we clean simultaneously, we start early, we’re Read on!
Without a Recipe: Rutabagas The rutabaga is a root crop that may have originated from a cross between the turnip and the cabbage. Earthy and bittersweet, you’ll love them roasted, mashed, pan-fried or layered into a creamy gratin. Peel and Read on!
Without a Recipe: Carrots Crunchy and sweet, carrots are a kitchen mainstay. We love them raw, but can’t stop ourselves from roasting or stir-frying them too! Creamy carrot soup is as easy as can be. Simmer sauteed onions and garlic Read on!
Without a Recipe: Cauliflower Hearty, satisfying, versatile, and healthy-cauliflower is one of our favorites. Enjoy it steamed, sautéed, fried, roasted, or raw. Cauliflower makes a great foundation for a “sheet pan supper.” Cut into florets and toss with olive oil. Read on!
Wind your way through the cobblestone alleyways of Umbria and Lazio, and your nose will inevitably lead you to a porchetta. A rich, crackling-wrapped roast of pork, rubbed with fennel and rosemary, slow-roasted and basted with its own fat, the Read on!
Roasted Carrots & Radish with Crunchy Carrot Top Gremolata Breadcrumbs There’s something deeply satisfying about tucking into an honest meal on a quiet evening. This week, bright orange carrots and gorgeous radishes offered just the homey inspiration we were looking for. Read on!
• One small chicken, about 3 to 3 ¾ pounds • 4 sprigs fresh thyme, rosemary, or sage, each about 3 inches long • Fine sea salt, about ¾ tsp per pound of chicken • About ¼ tsp freshly ground Read on!