romesco sauce

from Cookie and Kate. ingredients One 16-ounce jar of roasted red peppers, drained½ cup raw or roasted almonds (unsalted)¼ cup oil-packed sun-dried tomatoes, rinsed and drained2 medium-to-large cloves garlic, peeled and quartered (roast if you want a less intense garlic taste!)1 Tablespoon sherry vinegar or red wine vingar1 teaspoon smoked paprika½ teaspoon fine sea salt, to taste¼ teaspoon cayenne pepper½ cup extra-virgin olive oil... Continue Reading →

smoky carrot dip

We had to have this dip recipe from Ochre Bakery in Detroit, No. 4 on our 2019 Hot Ten list. Sweet and smoky roasted carrots are blended with chickpeas, almonds, lemon juice, garlic, and herbs. It’s the perfect companion to seeded crackers or good bread. Make sure the carrots are tender to their core before you... Continue Reading →

creamy thai carrot sweet potato soup

from Cookie and Kate. ingredients SOUP 1 Tablespoon coconut oil 2 cups chopped yellow (sweet) onion 2 cloves garlic, minced 1 Tablespoon minced fresh ginger 2 Tablespoons red curry paste (I used ½ can of Maesri) 4 cups low-sodium vegetable broth, plus more if needed ¼ cup raw almond butter or peanut butter 3 cups diced peeled carrots 3... Continue Reading →

pasta & mushrooms

For this simple, quick-cooking dish, you’ll make a flavorful tomato sauce using aromatic onion, roasted almonds, and garlic—plus a bit of Calabrian chile paste for a zesty kick of heat. It’s the perfect match for tender strands of bucatini and earthy sautéed mushrooms. lightly adapted from Blue Apron. ingredients ½ pound bucatini or linguine pasta... Continue Reading →

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