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Mushroom Lentil Croquettes with Asparagus, Shiitake Bacon and Mint Pistachio Pesto by Ann Ziata
Mushroom Lentil Croquettes Makes 4 servings Lentils Ingredients: 1 cup French lentils (also known as beluga or puy lentils), rinsed and...
Jul 23, 20202 min read
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Tangy Beet-Yogurt Dip
Tangy Beet-Yogurt Dip By Jackie Topol Makes 8 servings (~1 3⁄4 cup total) Ingredients: 1 medium-sized beet 1 tsp minced garlic 4.4 oz...
Jul 17, 20201 min read
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Pan-Roasted Duck Breast with Freekeh Salad and Pomegranate-Cherry Sauce
Pan-Roasted Duck Breast with Freekeh Salad and Pomegranate-Cherry Sauce By Kristy Del Coro Pan-Roasted Duck Breast Makes 2 servings...
Jul 17, 20203 min read
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Pistachio Crusted Tofu with Silken Tofu Wasabi Dressing by Chef Anthony Moraes
Pistachio Crusted Tofu with Silken Tofu Wasabi Dressing Makes 4 Servings Ingredients: 1 4-lb block firm tofu 1 onion, minced 4 cloves...
Apr 8, 20191 min read
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Pomegranate Pistachio Quinoa Salad with Pomegranate Citrus Vinaigrette by Chef Abbie Gellman
Pomegranate Pistachio Quinoa Salad Makes 6 servings Ingredients: 3 cups baby spinach ½ cup parsley, coarsely chopped ½ cup mint, coarsely...
Apr 8, 20191 min read
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