by Heather Robertson | Sep 1, 2021 | Recipe
Orzo Salad Large saucepanLarge bowlCutting board + sharp knifeBlender 4 cups chicken broth or stock1 1/2 cups orzo1 (15 oz) can garbanzo beans (drained and rinsed)1 1/2 cups grape tomatoes (halved)3/4 cups red onion (finely chopped)1/2 cup fresh basil (chopped)1/4 cup...
by Heather Robertson | Sep 1, 2021 | Recipe
Korean Pork Bowls Cutting board + sharp knife12-inch cast iron skilletSmall bowlMeasuring cups + spoonsWhisk 1 onion (chopped)2 carrots (chopped)4 oz mushrooms (chopped)1 lb ground pork3 cloves garlic (minced)1 Tbsp butterSauce¼ cup brown sugar (packed)¼ cup coconut...
by Tiffany Terczak | Sep 1, 2021 | Recipe
Creamy Lentils with Kale Artichoke Saute Measuring cups + spoonsCutting board + sharp knifeSmall saucepanMedium stock pot 1 cup green lentils¼ tsp oregano⅛ tsp pepper3 cups vegetable broth2 tsp saltKale Artichoke Saute1 Tbsp olive oil1 cup kale (chopped)1 (15 oz) can...
by Tiffany Terczak | Sep 1, 2021 | Recipe
Fingerling Potatoes Cutting board + sharp knifeTeaspoonBaking sheet 1 lb fingerling potatoes1 Tbsp cooking spray1 tsp salt Preheat the oven to 425F.Slice your fingerling potatoes in half lengthwise. Place on baking sheets, spray with cooking spray, and sprinkle with...
by Tiffany Terczak | Sep 1, 2021 | Recipe
Homemade Corn Tortillas SkilletLarge bowlMeasuring cups + spoonsTortilla press or rolling pin 1½ cups corn masa flour¼ tsp salt1 cup water (warm) Preheat a skillet to 400F.Combine 1 ½ cups corn masa + ¼ tsp salt + 1 cup warm water in a large bowl.Using your hands,...
by Tiffany Terczak | Aug 31, 2021 | Recipe
Couscous Salad Cutting board + sharp knifeMeasuring cups + spoonsMedium panLarge bowlWooden spoonJar with lid 3 cups couscous (dry)3 cups vegetable broth (can sub water)1 pint cherry tomatoes3 (15 oz) can chickpeas (drained and rinsed)2 bell peppers, red (diced)1...
