by Laura Lutz | Nov 16, 2019 | Recipes
Inspired by FOOD52 Serves 8 Ingredients 2 lbs Russet or Yukon Gold potatoes, peeled 3 c water 2 ½ tsp kosher salt, divided 4T (½ stick) butter, melted 6 T whole milk, warmed 2 tsp malt vinegar, plus more to taste Flaky salt, to sprinkle on top Directions Chop each...
by Laura Lutz | Jul 28, 2019 | Recipes
This is a great recipe to make over a weekend and then reheat for lunches all week. Inspired by Smitten Kitchen Makes 8 servings Ingredients: 1 bunch green onions, thinly sliced 1 cup grated Parmesan cheese 2 T all-purpose flour 1 small bunch of chopped fresh thyme...
by Christine Taylor Garner | Dec 9, 2018 | Recipes
Lentils, potatoes, onions and bell peppers sautéed with garam masala and cumin, finished with fresh cilantro and (optional) slivered almonds. A nice vegetarian main dish that can also be served as a side alongside other Indian-inspired entrees as a side. Serves:...
by Christine Taylor Garner | Nov 11, 2018 | Recipes
This is a beautiful vegetarian entree or holiday side dish—layers of thinly sliced squash and potatoes in a luscious cream sauce, with a crunchy walnut topping. Serves: 9 Ingredients 1 butternut squash (about 2 lb.), peeled 2 potatoes, peeled 6 Tbl parmesan...
by Christine Taylor Garner | Oct 28, 2018 | Recipes
This is a nice way to use your root veggies in a soup with a little kick to it. I use turnips, potatoes, chickpeas, carrots and corn, simmered with tomatoes and optional hot red pepper flakes. For an extra smoky-spiciness, try adding Smoked Chipotle powder...
