A Gathering of Veggie Deliciousness!
Charred Watermelon Cheese Wedges Serves: 20-30 wedges Super easy summer appetizer: charred watermelon cheese wedges with mint. Ingredients ½ small watermelon sliced ½-inch thick, and cut into triangular wedges 1 6-ounce wedge of Roth Grand Cru cheese (or if you can’t find it, you can use Roth aged gouda or gruyère) sliced into thin 1-1/2-inch…
Plum Upside-Down Cake Serves: One 8-inch round cake or 8 slices A chestnut plum upside-down cake that will satisfy your sweet tooth with natural fruits and sugar. Ingredients 4 medium to large ripe but firm plums or pluots*, cut off the core and sliced ⅛ to ¼-inch thick ¾ cup + 1 tablespoon cane sugar,…
Green Goddess Sandwiches Serves: 2 With these avocado green goddess sandwiches layered with dill havarti, I’ve just rediscovered the joy of sandwiches. Ingredients ¼ cup packed fresh basil leaves 1 tablespoon packed fresh tarragon leaves 1 tablespoon chopped chives 2 tablespoons extra virgin olive oil 1 ripe avocado ¼ teaspoon each salt and pepper 4…
Honey Ricotta Ice Cream Serves: 1.5 quarts Ultra creamy honey & lemon thyme ricotta ice cream with warm vanilla peaches (egg-free and only lightly sweetened). Ingredients Honey & Lemon Thyme Ricotta Ice Cream 1 cup whole milk 2 tablespoons corn starch ¾ cup heavy whipping cream 4-6 sprigs fresh lemon thyme (or regular thyme works…
Chocolate Banana Tahini Popsicles Serves: 10 popsicles Healthy Chocolate Banana Tahini Popsicles – made with frozen bananas! Ingredients 5 peeled frozen bananas 1 cup hazelnut milk, coconut milk, or other milk ¼ cup tahini 2 tablespoons maple syrup ½ teaspoon vanilla extract 3 ounces dark chocolate 1 tablespoon toasted sesame seeds Instructions View the full…
Cheesy Savory Oatmeal Serves: 4 Cheesy savory oatmeal with crispy potatoes, pesto, and soft-boiled eggs – make-head breakfast! Ingredients Crispy potatoes 1½lbs small new potatoes, cut into ½ inch wedges 2 tablespoons olive oil 1½ teaspoons salt, divided 4 medium cloves garlic, still in the skins Cheesy Savory Oatmeal 2 teaspoons olive oil 2 medium…
Sunflower Seed Gouda Pesto Serves: 2 cups Spice up your pesto game with toasted sunflower seed gouda pesto. Ingredients ½ cup packed fresh basil ½ cup sunflower seeds ¼ teaspoon + a pinch kosher salt, divided ½ cup + 2 tablespoons extra virgin olive oil, plus dash for roasting seeds ½ cup shredded Roth Van…
Olive Socca Flatbread Prep time: Cook time: Total time: Serves: 2 Chickpea socca flatbread with melted mozzarella, roasted garlic and fennel, buttery olives, and mint parsley oil. Ingredients Socca Flatbread: 1 cup chickpea flour ½ teaspoon kosher salt ½ teaspoon pepper 1½ tablespoons olive oil 1 cup water ¼ cup chopped California ripe green olives…
Creamy Romesco and Veggies Serves: 2 Bright and creamy romesco sauce layered over wild rice and topped with roasted beets – an easy weeknight meal. Ingredients Wild Rice ½ teaspoon olive oil 2 cloves garlic, minced 1 cup mixed wild rice, rinsed 3 cups water ½ teaspoon kosher salt Roasted Beets & Green Garlic 5…
Mint Mango Haupia Tarts Serves: Four 4-inch tartlets or one 9-inch tart Mint mango haupia (coconut custard) tarts with pine nut crust. Ingredients Pine Nut Crust ⅔ cup (90g) pine nuts ½ cup + 3T (74g) oat flour* ¼ cup (32g) sweet rice flour 2 tablespoons (16g) tapioca starch or tapioca flour ¼ cup (36g)…
Hazelnut Chocolate Chunk Muffins Serves: 12 muffins Dairy-free cinnamon hazelnut chocolate chunk muffins. Ingredients For Muffins 1½ cups Bob’s Redmill 1-to-1 Baking Flour (for non-gluten-free version, replace with all purpose flour) ¾ cup sugar 1 tablespoon + 1 teaspoon ground cinnamon 1½ teaspoons baking powder ½ teaspoon baking soda ½ teaspoon kosher salt ½ cup…
Crispy Barbecue Beans Serves: 2 Smoky crispy fried barbecue beans – an addictive snack! Ingredients 16oz can pinto beans, cooked or canned, rinsed and patted dry ½ teaspoon smoked paprika ¼ teaspoon sumac ¼ teaspoon salt About 1 cup canola or other neutral high heat oil, for frying Instructions View the full recipe at snixykitchen…