It may seem like a pain to make your own stock but it's worth it. This will make so many things more flavorful and you'll know exactly what's in it rather than relying on those boxes, cans or cubes for your soups stews and grains. Once it's made, cover the stock with plastic wrap or place in airtight containers to store in fridge. Alternatively, freeze it in ice cube trays, remove when frozen and seal in a freezer bag to use as needed
A hearty and vegetable dense stew perfect for a winter night. Can easily be made ahead and served up to a week later.
Concord grapes are one of fall's special treats. This quick and easy sorbet is a great way to save their flavor.
So fast and full of flavor. A squeeze of lemon before serving can make it even more bright!
The combination of ingredients and dressing in this salad make it incredibly satisfying and really opens your appetite for heartier parts of your meal. Sumac should be easy to find at any specialty or middle eastern food shop, but if you need to substitute, a blend of paprika and chile powder is great.
A very easy recipe to make granola at home. You control the sweetness, fat and ingredients just by following this basic method. This version is hi in protein with all the seeds and nuts and it's just delicious.
A vegetarian soup version of the New Years Day traditional dish.
Kale chips are such a special treat. Just like potato chips, you really can't eat just one. Unlike potato chips, these are actually GOOD FOR YOU! Honestly, recipes don't get much easier than this, or more satisfying.
This is a variation on the classic Argentinian sauce that traditionally accompanies steak but generally only includes parsley and cilantro. I usually have lots of left over herbs when a recipe calls for one or a few so this is a great way to put them to use! You can add or omit the herbs depending on your preference.