Recipe by: Mark Bittman Serves: 4 Total time: 30 minutes Directions: TIP
Read More...Spanish Tortilla with Mushrooms & Kale
Total Time: 45 minutes Serves: 4-6 Recipe adapted from: NYT Cooking Directions:
Read More...Zuppa Toscana
Total Time: 40 minutes Serves: 8 Recipe By: Gimme Some Oven (adapted) Zuppa toscana, also known in Italy as minestra di pane, is a soup from the region of Tuscany, […]
Read More...Cabbage, Potato, and Leek Soup
Total Time: 1 hour 20 minutes Serves: 4 Recipe By: Melissa Clark Here’s a warming, economical soup that combines cabbage with leeks, potatoes and plenty of black pepper. The potatoes […]
Read More...Greek Chicken with Oven Roasted Lemony Potatoes
Prep Time: 30 minutes Cook Time: 1 hour Recipe Adapted From: Recipe Tin Eats Serves: 4 An easy Greek marinade to take a chicken breast to the next level. Served […]
Read More...Indian Pakora (Spiced Fritters) and Apple Chutney (GF/V)
Prep Time: 20 minutes Cook Time: 20 minutes Recipe By: Recipe Tin Eats Yields: 40 pakoras Vegetable fritters can be so bland and uninspiring … but not in the hands […]
Read More...Za’atar Kebabs and Roasted Pesto Potatoes
Prep Time: 20 minutes Cook Time: 45 minutes Recipe Adapted From: The Mountain Kitchen Serves: 4 Za’atar is a Levantine spice blend made of thyme, cumin, coriander, toasted sesame seeds, […]
Read More...Potato Latkes
Time: 45 minutes Yields: about 3 dozen latkes Recipe By: NYTCooking This recipe is for a classic, unadorned latke; no kohlrabi or cumin here. Serve them hot and make more […]
Read More...Garam Masala Roasted Turnips, Potatoes, and Carrots
Prep time: 5 minutes Cook time: 50 minutes Recipe by: The Spruce Eats Serves: 6-8 Versatile and easy to store root veggies are a staple fall crop and can build […]
Read More...Potato and Roasted Fennel Soup
Prep time: 15 mins Cook time: 40 mins Serves: 4 Recipe: The Simple Veganista With Autumn weather finally rolling in it’s the time of year to enjoy cozy […]
Read More...