1 3- to 4-pound boneless pork loin roast, patted dry with paper towels. 1/4 cup Dijon mustard 1 tablespoon dried thyme leaves 1 tablespoon dried oregano 1 tablespoon tomato paste 1/2 cup red wine 1 cup broth 2 tablespoons butter Vegetable oil Salt and pepper Heat oven to 400F. Season roast with salt and pepper. […]
2 sticks butter 3/4 cup brown sugar 1 1/2 teaspoons kosher salt 2 teaspoons vanilla 2 eggs, beaten 1 1/2 cups flour 1/2 cup whole wheat flour 1 cup chocolate chips Heat oven to 350F. Line an 8×8 baking pan with parchment. In a saucepan, melt butter over medium heat, then continue to cook until […]
1 cup honey 1/2 cup soy sauce 1/4 cup minced ginger 3 tablespoons minced garlic 1 tablespoon rice vinegar 1 tablespoon sriracha, or to taste 2 pounds bone-in, skin-on chicken thighs Sliced green onions, toasted sesame seeds, and steamed rice for serving In a large bowl, whisk together all ingredients except chicken. Add chicken and […]
Recipe and photograph by Sara Newberry 1 pie crust, either homemade or packaged 4 ounces goat cheese, divided 1/3 cup olive oil 2 garlic cloves, chopped 1/4 cup shredded parmesan 1 yellow squash, sliced paper thin 1 zucchini, sliced paper thin 2 links Italian sausage, casings removed, browned and crumbled 1/4 teaspoon red pepper flakes […]
2 delicata squash, cut in half lengthwise and seeds removed 1/2 yellow onion, sliced 2 garlic cloves, minced 1 cup sliced mushrooms 1 bunch kale, trimmed and sliced 1 cup quinoa 1 cup Parmesan cheese Vegetable oil Salt and pepper Heat oven to 400F. Place squash in a baking pan. Brush cut sides of squash […]
Roasted Okra 1 pound okra 1/4 cup oil Salt and pepper Heat oven to 450F. Line a baking sheet with parchment. In a bowl, toss okra pods with oil, then season with salt and pepper. Spread into a single layer on the prepared baking sheet. Roast until crisp and browned in spots, 15-20 minutes. Recipe […]
Recipe and photograph by Sara Newberry 2 large eggplants, about 2 pounds each, cut in half lengthwise 1/2 cup tahini 1/4 cup lemon juice 1/4 cup water Olive oil Salt and pepper Heat oven to 400F. Cut a diamond pattern into the flesh of the eggplant, going almost all the way to the skin. Generously […]
2 tablespoons lemon juice 1/4 cup olive oil 2 cups heirloom cherry tomatoes, halved if large 2 peaches, peeled and cut into 8 wedges each 1/2 cup corn kernels 1 jalapeno, thinly sliced 2 tablespoons chopped tarragon leaves 1 cup ricotta Salt to taste In a bowl, whisk together the lemon juice and olive oil. […]
1 can crushed pineapple 3 packets sazon seasoning with cilantro and achiote 2 tablespoons ground annatto seed Juice of 2 limes 4 thick pork loin chops (about 2 pounds) 1 pineapple, peeled and sliced 2 onions, cut into wedges Lime wedges, for serving Olive oil Salt and pepper In a resealable bag, combine the crushed […]