Ingredients 8 cups water, (2 quarts) 1 1/2 teaspoon kosher salt, (12g) divided 2 pounds red potatoes, (908g) 2 tablespoons unsalted butter, (30g, 1 ounce) 1/2 cup half-and-half, (120ml) black pepper, as needed for seasoning 1 tablespoon chopped chives Instructions In a large pot add 2 quarts (8 cups) of water and 1 teaspoon salt, bring to a boil. Cut potatoes into quarters and add to a colander. Rinse under cool water to … Read more
Ingredients 8 cups vegetables including any of the following parsnips, sweet potatoes, brussels sprouts, onions, carrots, turnips, bell peppers, baby potatoes 3 tablespoons olive oil divided 1 tablespoon parsley or rosemary salt and pepper to taste 10 cloves garlic peeled Hummus Vinaigrette 1/2 cup Sabra Hummus classic flavor 1 teaspoon parsley 1 tablespoon olive oil 2 teaspoons lemon juice 1 teaspoons honey 1 Tablespoon water 2 teaspoons white wine vinegar Instructions Preheat oven to 400°F. Mix vinaigrette ingredients and refrigerate. Toss garlic with … Read more
Ingredients 4 russet potatoes peeled and grated 1 sweet onion peeled, and grated 2 large eggs 2 Tablespoons all-purpose flour 1 teaspoon kosher salt 1 teaspoon garlic powder 1/2 teaspoon black pepper 1/4 cup vegetable oil more may be needed Applesauce optional Sour cream optional Instructions In a colander add potatoes and onion. Wrap in a tea towel and squeeze as much liquid as you can out of the mixture. Add potatoes and … Read more
Ingredients 2 medium zucchini sliced into 1/2″ rounds 1 tablespoon olive oil 1/2 teaspoon Italian seasoning salt & pepper to taste 1/3 cup shredded parmesan cheese divided Instructions Preheat oven to 425 degrees. Toss zucchini slices with olive oil, seasoning, salt & pepper and about 2 tablespoons of the parmesan cheese. Place on a baking sheet and top with remaining parmesan cheese. Bake 5 … Read more
Ingredients 2 pounds cauliflower 2 tablespoons extra-virgin olive oil 2 teaspoons minced garlic, (6g) 1/2 cup diced white onions, (73g) 1/4-inch dice 2 teaspoons minced jalapenos, (7g) 1 teaspoon cumin, (1 g) 1 tablespoon tomato paste, (21g) 1/2 cup diced tomatoes, (88g, 3 ounces) 1/4-inch dice 1/2 cup unsalted chicken stock, (120ml) or vegetable stock 1 teaspoon kosher salt, plus more as needed for seasoning 1 tablespoon chopped cilantro, (2g) Instructions Cut cauliflower into 1-inch florets, this should yield about 8 cups. Working in batches, add … Read more