1 teaspoon olive oil 3 potatoes diced into 1/4″ pieces, about 3 cups total 1 bell pepper chopped small 1 small yellow onion chopped small 1/2 teaspoon kosher salt, adjust to taste 1/4 teaspoon freshly ground black pepper, adjust to taste Heat the oil in a large skillet over medium high heat. … Continued
1 pint shishito peppers – washed, stems removed 1 tablespoon olive oil 1 teaspoon sized garlic clove, smashed 1 medium cucumber 1/4 cup onion 2 cups vegetable stock or water (note: I used water and added one small carrot) 1 tablespoons + 1 teaspoon apple cider vinegar 1/2 teaspoon cracked black pepper 1/2 teaspoon salt In a frying pan, … Continued
1 cup couscous 1 1/4 cups boiling water 1 cup loosely packed cilantro, finely chopped 1 cup loosely packed Italian parsley, finely chopped 1/2 English cucumber, cut lengthwise and very thinly sliced 1/2 red onion, cut in half and shaved extremely thin 1 lemon, zested and juiced, about 3 tablespoons … Continued
5 medium plum tomatoes, halved lengthwise, seeded, and thinly sliced 1/4 red onion, peeled, halved lengthwise, and thinly sliced 1 Kirby cucumber, halved lengthwise and thinly sliced A generous drizzle of extra-virgin olive oil, about 2 tablespoons 2 splashes red … Continued
2 tbsp. extra-virgin olive oil 2 tbsp. fresh lemon juice Kosher salt and freshly ground black pepper, to taste 4 tbsp. finely chopped fresh flat-leaf parsley 5 Persian cucumbers, cut into 1⁄8” cubes 2 tomatoes, seeds removed, finely chopped 1⁄2 small red … Continued
I adapted this from a New York Times recipe, making a whole wheat crust and extra blue cheese. 1 (1/4-ounce) envelope active dry yeast (2 1/4 teaspoons) or 2 teaspoons instant yeast 5 grams sugar (1 teaspoon) 320 grams whole … Continued