from the Edgy Veg 1/2 cup cooked quinoa 8 cups kale, torn into bite-size pieces 2 tablespoons olive oil, divided 2 medium sweet potatoes, peeled and cubed (about 1 pound total weight or 3 cups cubed) 1 sweet onion, coarsely chopped 2 cloves garlic, minced 1 teaspoon cumin 1/2 teaspoon salt, + extra to […]
Author: AHWebMaint
Jane’s Kitchen: Fruit Strudel Bites
From: Bon Appetit, November 1988 DOUGH 2 1/2 cups unbleached flour 1 cup (2 sticks) chilled, unsalted butter, cut in pieces 1 cup sour cream FILLING 1 1/2 cups sugar 1 tablespoon cinnamon 4 (heaping) tablespoons each of apricot and cherry preserves 3/4 cup (3 oz) pecans, chopped 3/4 cup (3 oz) shredded […]
Jane’s Kitchen: Chilled Thai Melon Soup
2 cups seedless watermelon, diced 2 cups cantaloupe, diced 2 cups crenshaw or honeydew, diced 1 tablespoon sriracha sauce 1 tablespoon sweet chile sauce 1 cup unsweetened coconut milk 2 tablespoons lime juice 1 tablespoon fresh ginger, grated 1 tablespoon fresh cilantro, chopped 2 tablespoons fresh thai basil, chopped 3 tablespoons fresh mint, minced 1 […]
Jane’s Kitchen: Solar Eclipse Quesadillas
8 12-inch tortillas 1 16-ounce can refried beans (Rosarita) 1 tablespoon taco seasoning mix 12 ounces Mexican cheese blend, shredded Salsa and sour cream to serve Preheat the oven to 400 degrees. Mash beans with taco seasoning. Build quesadillas by covering two-thirds of a tortilla with cheese and spreading the bean mixture in the […]
Jane’s Kitchen: Sweet Potato Sunshine Salad
By Laura Wright, The First Mess 1 1/2 pounds mini sweet potatoes 2 medium carrots, peeled + small diced (I used some heirloom purple ones for color contrast) 2 orange or yellow bell peppers, seeded and diced into 3/4 inch-ish pieces 1/2 cup cherry tomatoes any color, cut in half 1/2 small red onion, […]