Tagged as: cilantro

Grilled Chicken Curry Flatbreads

Recipe by Ivy Odom of CookingLight.com   Servings: 4 Serving size: ½ flatbread   1/2 cup shaved carrot 2 teaspoons minced fresh ginger 1/2 cup rice vinegar 1/4 cup water 1 teaspoon granulated sugar 1 1/2 teaspoons curry powder 1 1/2 tablespoons olive oil, divided 1/2 cup plain whole-milk yogurt

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Peanut-Sesame Slaw with Soba Noodles

Recipe by Ivy Odom of CookingLight.com   Servings: 8   Slaw: 4 ounces soba noodles or whole wheat spaghetti 1 very small purple or green cabbage, sliced into quarters and core removed (about 16 ounces/6 cups shredded) ½ pound (about 12) Brussels sprouts, nubby ends removed, or additional cabbage (about

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Edamame Hummus

Recipe by Karman Meyer, RDN, LDN   Servings: 6 Serving Size: ¼ cup   2 cups shelled edamame ¼ cup plus 1 tablespoon olive oil 3 tablespoons roasted garlic tahini 3 tablespoons fresh lemon juice 2 tablespoons + 1 teaspoon Kikkoman®️ Less Sodium Soy Sauce 2 tablespoons water 2 cloves

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Cucumber and Carrot Vermicelli with Crispy Shallots

Recipe by BonApetit.com   Servings: 4   8 oz. rice vermicelli noodles 3 tablespoons vegetable oil, divided 1 large shallot, thinly sliced into rings Kosher salt 6 scallions, thinly sliced 1 1/2 tablespoons finely chopped garlic 1 1/2 tablespoons finely chopped ginger 1/4 cup reduced-sodium soy sauce 1/4 cup fresh

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Green Tomato Salsa Verde

Recipe by Martha Rose Shulman via the New York Times   1  pound green tomatoes 2 to 3 jalapeño or serrano peppers (more to taste) ½ medium onion, preferably a white onion, chopped, soaked for five minutes in cold water, drained, rinsed and drained again on paper towels Salt to

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