Mandarin Orange Kale Salad

Mandarin Orange Kale Salad

Posted in Uncategorized

With bitter greens, sweet, tart fruit, pistachios and dates, this Mandarin Orange Kale Salad is colorful and beautiful way to start a big fall/winter meal. Whenever I make this mandarin orange kale salad, I always

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Ingredients
  • For salad
  • 1 bunch Lacinato kale, stemmed and chopped
  • 2 scallions, thinly sliced
  • 2 mandarin oranges, peeled and segmented
  • 1/3 cup roughly chopped pitted dates
  • 1/4 cup roughly chopped pistachios
Roasted Beet Wild Rice

Roasted Beet Wild Rice

Posted in Starters & Sides Tagged with

With fresh herbs, nuts & Dijon vinaigrette, this Roasted Beet Wild Rice is a simple, healthy vegan side that makes the most of multitasking. After 16 years, our oven called it quits and our other

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Ingredients
  • For beets
  • 1-1/2 pounds beets, greens removed
  • 1-2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • For rice
  • 1 cup wild rice
  • 1-3/4 cups water
Honey Balsamic Mashed Sweet Potatoes

Honey Balsamic Mashed Sweet Potatoes

Posted in Starters & Sides Tagged with ,

These Honey Balsamic Mashed Sweet Potatoes are a quick and easy side. They have a touch of sweetness with a little acid and heat. With so much flavor and personality, they are vegan by chance,

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Ingredients
  • 3-1/2 pounds sweet potatoes, peeled and cubed
  • 1/4 cup oat milk, warmed
  • 2 tablespoons honey
  • 2 tablespoon balsamic vinegar
  • 1 tablespoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes
  • Chopped parsley, chives for serving
Salt & Pepper Biscuits

Salt & Pepper Biscuits

Posted in Bread Tagged with

Baked in a cast iron skillet, pull-apart Salt & Pepper Biscuits are flaky and buttery with a definite kick. They’re best eaten warm from the oven. It’s safe to assume we all can agree that

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Ingredients
  • 2-1/2 cups all-purpose flour plus more for worksurface
  • 4 teaspoons baking powder
  • 1 tablespoon black pepper
  • 1 teaspoon kosher salt
  • 10 tablespoons butter, cold, cut into cubes plus 1 tablespoon melted butter for brushing pan and biscuits
  • 1-1/4 cups buttermilk