With pears in season until February, I like to find a lot of different ways to enjoy them. Today I’ve sliced and tossed them into a pear, lentil, and chickpea salad – but what I enjoy most about this recipe is the white wine pear dressing! A combination of wine, shallot, pears, and pure maple. It’s so bright and robust and it makes plenty to keep and enjoy over the next few days, too. This dish will nourish and satisfy you during these still uncertain times, chock full of nutrient-packed chickpeas, lentils, hearty greens, and sliced ripe winter pears.
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Look no further… game day and movie night just got way healthier, and equally delicious. These buffalo cauliflower “wings” are a finger-licking-fantastic alternative to boneless buffalo chicken, especially if you want to add a delectable way to enjoy your veggies! You don’t have to be vegetarian to immensely enjoy these either. These little bites have become so frequently requested, that we’ve begun to make them more than our traditional buffalo chicken wings! Yep, they’re really that good….
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With just a few simple ingredients like freshly fallen snow, vanilla, and sweetened condensed milk, you can stir up a batch of this delicious snow cream after a winter’s storm. The technique of adding snow as a main dessert ingredient is as old as time and the earliest version of what we now know as ice cream!
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There is a saying in the Eastern Arab world, “A hungry man would be willing to sell his soul for a dish of mujadara. This recipe is inspired by a beautiful, yet humble, Middle Eastern dish combining rice, lentils, and deeply caramelized and crispy onions. Like many cultural dishes, you will find variations of mujadara from family to family throughout the Middle East, and likewise, just as many variations at Middle Eastern restaurants throughout the United States. Sometimes referred to as mujaddara or m’jaddaret-burghul (served with bulgar), the first recorded recipe dates back to 1226 in Iraq; often containing meat and served as a celebratory meal. Though the medieval Arab…
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Acorn squash, hinted with warm nutmeg and herbs, butter-roasted and caramelized with a dusting of parmesan until crisp and golden. Harvested in autumn and in season through winter, acorn squash is an acorn-shaped, dark green winter squash, with deep ridges that run from the tip to the base. Unlike its cousin, butternut squash, acorn squash has a sweeter flesh and a softer peel – making it the perfect squash for roasting with the peel on – far less fussy than any other winter squash.
