Recipes

Zucchini Salad with Lemon and Basil

In a large bowl, combine zucchini, lemon juice, olive oil, basil, salt, and pepper. 1. Let sit at room temperature for 10 minutes and serve...

Farmer’s Market Pasta Salad

Mustard Vinaigrette: 2 Tbsp extra virgin olive oil 1 lemon, juiced 2 Tbsp Dijon mustard 2 cloves garlic, minced ½ tsp freshly ground black pepper ¼ tsp kosher salt (optional) 1....

Cold Black-Eyed Pea Salad

For the vinaigrette: 2 Tbsp apple cider vinegar Juice of one lime 1 tsp Dijon mustard 1 tsp honey ¼ cup olive oil Half of a small shallot, finely diced...

Crispy Sheet Pan Salmon with Asparagus

1. Cut salmon into equal portions. 2. Pre-heat the oven to 425°F. Line a rimmed baking sheet with foil. Place salmon on the baking sheet....

Alice’s Homemade Pita Chips

1. Preheat oven to 400°F. 2. Split pitas and cut rounds into triangles. Spread triangles on a baking sheet. 3. Brush or spray both sides lightly...

Lemon-Garlic Bean Spread

Mix all ingredients in a food processor, or mash by hand until creamy. Season with salt and pepper to taste, or the spices of...

Roman Chicken with Peppers

Ingredients: 1. Heat the olive oil in a large skillet over medium-high heat. Season the chicken on both sides with salt and pepper and brown...

SWISS CHARD SALAD WITH ORANGES AND CITRUS VINAIGRETTE

Citrus Vinaigrette: 2 Tbsp extra virgin olive oil 1 small orange, juiced (about 3 Tbsp juice) ¼ tsp cumin Salt and pepper (as desired, optional) Steps: 1....

Peanut Soup

Steps: 1. Heat olive oil in a large pot over medium heat. Cook onions and bell peppers until lightly browned and tender, adding in garlic...

Wild Rice Salad

Steps: 1. Preheat oven to 425°F. Toss the corn kernels and butternut squash with 1 Tbsp of the olive oil, along with the salt and...