Chickpeas in your instant pot turn out perfectly tender with no soaking needed. Try making them with our “Golden Base” and then stir them into this delicious curry soup recipe.
Red peppers and tomatoes are in abundance this time of year and nothing feels better than firing up the oven for roasting veggies in these first crisp fall mornings. Roasting until the skin becomes charred is key for creating complex sweetness and a subtle smokiness.
Dice in some Hakurei Salad Turnips from this weeks CSA into our favorite black bean salad. Don’t forget the corn chips.
This is hand’s down my favorite recipe. It’s quick, easy, full of amazing flavors, fool-proof, and super versatile. Add potatoes or carrots. Use basil. Add lemongrass. Try red onion slices instead of scallions. Eggplant anyone? Just don’t skip the peanuts, peanut.
Simple and delicious, rich and spicy, this sauce is elegant enough for company but so easy to make, it might become your go-to weeknight staple that your whole family will love.
Inspiration: http://www.tasteloveandnourish.com/2018/02/02/loaded-hummus/ Easy Roasted Red Pepper Dip And Marinade https://www.bonappetit.com/recipe/romesco-sauce https://www.marthastewart.com/336724/romesco-sauce https://www.chowhound.com/recipes/romesco-sauce-30559
This rustic Italian salad made with crusty bread, fresh tomatoes, and roasted peppers is a great excuse to double the standard crouton allotment. The toasted bread soaks up the tomato juice vinaigrette, becoming crunchy soft and possibly the most delicious summery delight you’ve ever had.
This back-to-the-basics stir fry recipe gets an upgrade with crispy, sesame barbecued tofu. The broccoli soaks up the classic sauce and the great tofu texture comes from tossing it with cornstarch before stir-frying.