Soup: 3 tablespoons vegetable oil 1 onion, diced 3 cloves garlic, minced 1 teaspoon Mexican oregano 2 large sweet potatoes (about 2 pounds), peeled and cubed 4 chipotle chiles plus 2 tablespoons adobo from 1 can of chipotles en adobo 6 cups chicken or vegetable broth 1 cup heavy cream (or coconut cream to make […]
8 ounces cremini mushrooms, sliced 1 pound green beans, ends trimmed 1 shallot, thinly sliced 1/2 round garlic and fine herbs boursin Vegetable oil Kosher salt and black pepper In a large skillet, heat 2 tablespoons vegetable oil until hot. Add mushrooms and cook until soft, about 6 minutes. Meanwhile, steam green beans either in […]
1/4 cup hot honey 1/4 cup stone ground mustard Juice of 1 lemon 1/2 teaspoon red chili flakes 4 (6-ounce) salmon fillets Kosher salt Heat oven to 400F. Line a baking sheet with foil. In a small bowl, stir together honey, mustard, lemon juice and chili flakes. Lay salmon on prepared pan and season with […]
3 delicata squash, seeded and sliced into 1/2-inch slices 3 tablespoons vegetable oil 2 tablespoons five-spice powder Kosher salt and black pepper Heat oven to 400F. Line a baking sheet with parchment. In a large bowl, toss squash with oil, then add five-spice and toss again. Season with salt and pepper and toss again. Spread […]
2 tablespoons vegetable oil 4 leeks, trimmed and sliced in half lengthwise; rinse if necessary 1/4 cup white wine 1 cup chicken stock Juice of 2 lemons 1 teaspoon Dijon mustard 1/4 cup olive oil 1/4 cup capers, rinsed Salt and pepper Heat oil in a large skillet until hot. Add leeks, cut side down […]