Recipe by Deborah Madison of EatingWell.com Servings: 10 Serving size: 1 cup 3 medium russet potatoes (2 pounds), peeled and cut into 1-inch pieces 3-4 medium turnips (1 pound), peeled and cut into 1-inch pieces 1 sprig fresh thyme or ¼ teaspoon dried 4 teaspoons extra-virgin olive oil, divided ½ cup freshly grated …
Category Archives: Recipes
Kung Pao Brussel Sprouts
Recipe by Alexandra Caspero, MA, RD Servings: 4 Serving size: 1 ½ cups 6 cups quartered Brussel Sprouts 2 teaspoons olive oil 2 tablespoons chopped scallions ¼ cup Kikkoman®️ Less Sodium Soy Sauce 2 tablespoons Kikkoman®️ Rice Vinegar 1 tablespoon sugar ¼ cup water 1 teaspoon cornstarch 8 dried Chinese red chilis ½ …
Sauteed Brussels Sprouts with Bacon & Onions
Recipe by Eating Well Magazine Servings: 10 Serving size: ¾ cups 2½ pounds Brussels sprouts, trimmed 4 slices bacon, cut into 1-inch pieces 1 tablespoon extra-virgin olive oil 1 large onion, diced 4 sprigs thyme or savory, plus 2 teaspoons leaves, divided 1 teaspoon salt Freshly ground pepper to taste 2 teaspoons lemon …
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Bang Bang Cauliflower
Recipe by Lena Abraham of Delish.com Servings: 4 3 tbsp. extra-virgin olive oil 2 tbsp. sweet chili sauce 1 tbsp. sriracha Juice of 1 lime 3 cloves garlic, minced 1 medium cauliflower, cut into florets kosher salt Freshly ground black pepper 1 tsp. Chopped cilantro, for garnish Cooking instructions: Preheat oven to …
Crisp and Crunchy Chicken Salad
Recipe by BonApetit.com Servings: 4 4 skin-on, bone-in chicken thighs (about 1½ pounds total) Kosher salt 2 teaspoons mustard seeds 1 teaspoon fennel seeds 1 bunch scallions 3 small cucumbers (such as Persian or kirby) 1 bunch small radishes (such as red, Easter Egg, or icicle), trimmed 1 kohlrabi or ½ fennel bulb, …