Spinach Rice

Adapted from Modern Greek by Andy Harris Serves 4-6 Ingredients: 2 lb spinach 1/3 cup long-grain white rice, washed 2 garlic cloves 4 scallions (including green), finely chopped 3 Tbsp fresh dill (including stems), finely chopped  4 Tbsp olive oil 1 Tbsp dried...

Lentil Vegetable Soup

Adapted from Ina Garten Ingredients: 1 lb. French green lentils 4 cups chopped yellow onions (3 large onions) 4 cups chopped leeks, white part only (2 leeks) 1 Tbsp. minced garlic (3 cloves) ¼ cup live oil plus some for drizzling on top 1 Tbsp. kosher salt 1 ½ tsp....

Beef Stew with Root Vegetables

Adapted from Ree Drummond Ingredients: 3 Tbsp. olive oil 1 Tbsp. butter 2 lbs. beef stew meat 3 cloves garlic, minced 1 medium onion, diced 1 can or bottle beer 4 cups beef broth, more as needed 1Tbsp. Worcestershire sauce 2 to 3 Tbsp. tomato paste 1 1/2 tsp. sugar...

Slow-Cooked Butternut Squash Shakshuka

Serves 6 Inspired by Food52 Ingredients ¾ c red bell pepper, chopped  1 small onion, halved and sliced thin 1 medium jalapeno, seeded and finely chopped 2 cloves garlic, minced 1 tsp oregano, dried 1 tsp cumin Salt and pepper to taste 2 lbs butternut squash,...