Everyone needs roasted garlic in their freezer (and in their lives). Preheat oven to 350º. Remove excess/loose paper from the outside of your garlic heads. Chop off their heads so that each clove is exposed (see picture). If some cloves are small/low, just take their tops off with a pairing knife (carefully). Place all of […]
Vegan
Maple-Rosemary Spiced Nuts
⅓ c real maple syrup 2 Tbsp grapeseed oil or extra virgin olive oil2 Tbsp fresh rosemary, minced (or 2 drops DoTerra oil)2 tsp aleppo pepper (or crushed red pepper if you don’t have it)1 tsp smoked paprika1 tsp (rounded) kosher salt1 heaping c almonds 1 heaping c pecans1 heaping c walnuts Preheat oven to […]
Hummus
There are a million hummus recipes out there. Here’s the one I prefer. Basic Hummus 2 cans chickpeas, drained and rinsed 1/2 c. tahini paste (mix well before measuring) 1/4 c. extra virgin olive oil 2 cloves garlic 1 lemon, juiced 1/2 tsp. ground black pepper water (if necessary) Add all of the ingredients (except […]
Roasted Beet, Orange, & Fennel Salad
I invented this salad after a trip to the farmer’s market last fall where I bought too many beets. Now I buy beets not only for this salad, but to roast and keep on hand to add to chopped salads throughout the week. I’ve made this salad for two different dinner parties, and it has […]