Source: acouplecooks.comThis recipe yields 6-8 servings. It can easily be halved for fewer people.Ingredients1 ½ cups wild rice2 teaspoons kosher salt, divided6 delicata squash3 tablespoons [...]
Source: Love and Lemonsserves 4Ingredients1½ cups cooked chickpeas, drained and rinsedextra-virgin olive oil, for drizzling1 bunch broccolini2 to 3 kale leaves, chopped (about 3 loose [...]
Source: Food52, January 6, 2012Ingredients:1/2 cup cubed kabocha, butternut, or other winter squashExtra-virgin olive oilSalt and freshly ground pepper1 bunch kale (preferably lacinato or dinosaur kale), ribs removed [...]
Source: Naturally Ella, May 30, 2012Ingredients1 large Daikon Radish1 tablespoon olive oil1/8 teaspoon salt1 handful of Kale (I prefer curly kale)4 oz brown rice noodles6-8 [...]
Source: New York Times CookingIngredients1 large butternut squash (about 1 1/2 pounds)2 tablespoons olive oil or other vegetable oil1 large yellow or sweet white onion, chopped1 medium apple, any variety, peeled and diced2 cups prepared vegetable broth, [...]
Source: Love and LemonsIngredientsfor the stuffing:1 batch of cornbread, coarsely crumbled2 tablespoons olive oil1 medium yellow onion, chopped½ cup chopped carrots½ cup chopped celery¼ -1/3 [...]
Source: Love and LemonsIngredients2 cups chopped kale¼ cup thinly sliced fennel, plus some chopped fronds½ cup cannellini beans, drained and rinsed1.5 cups stale bread (ciabatta [...]
Source: Love and LemonsIngredients2 tablespoons olive oil1 medium yellow onion, dicedsalt & pepper1 cup chopped carrots1 small sweet potato, cubed1 cup chopped green beans1 zucchini, cubed½ cup [...]
Source: Love and LemonsIngredientsavocado tahini sauce:1 small avocado (or ½ a large one)1½ tablespoons tahini2 tablespoons lemon juice1 small garlic clove1 tablespoon olive oil2 tablespoons [...]
Source: The Sea Salt, April 21, 2015INGREDIENTS 2, 8 oz blocks of tempeh cut into 1/2-1 inch thick planks1/4 soy sauce3/4 cup waterzest of one lemonjuice [...]