by Weronika Zawora | Aug 4, 2024 | Recipes
Recipe sourced from christinascucina.com Makes 6 servings Ingredients 2 Tbsp extra virgin olive oil1 medium onion, chopped1 1/2 cups celery stalks, choppedLeaves from the celery stalks, if you have them leftover6 cup vegetable broth (or chicken stock or broth –...
by Weronika Zawora | Aug 4, 2024 | Recipes
Recipe found on cooking.nytimes.com Makes 4 appetizer servings Ingredients 8 ounces shishito peppers1 Tablespoon neutral oil (such as vegetable or grape seed)Flaky salt Directions In a large bowl, toss the peppers with the oil. Heat a large (12-inch) cast-iron skillet...
by Weronika Zawora | Jul 28, 2024 | Recipes
Recipe sourced from spoonuniversity.com Yields 1 large bowl for a group, or many bites for individual snacking Ingredients 2 pounds eggplants 1 green bell pepper, seeded and chopped 1 onion, chopped 2 tomatoes, chopped 2 teaspoon red wine vinegar Olive oil Pepper Salt...
by Weronika Zawora | Jul 14, 2024 | Recipes
Recipe sourced from loveandlemons.com Yields 6 servings Ingredients 4 heaping cups cubed seedless watermelon1 English cucumber, diced, reserve half3 medium tomatoes, diced, reserve half1 small red bell pepper, diced, reserve half⅓ cup chopped scallions, diced, reserve...
by Weronika Zawora | Jul 14, 2024 | Recipes
Recipe found on epicurious.com Makes 4 servings Ingredients 2 medium purple or green cabbages (4–5 lb. total; second cabbage optional) 2 tsp. (or more) kosher salt, divided 1 3/4 tsp. freshly ground black pepper, divided 2 (14.5-oz.) cans chickpeas, drained, rinsed 1...
