Recipe
Spinach Donuts
Quite possibly the easiest, not to mention most vibrantly colored, donuts you will ever make! Just put everything in a blender, then bake. The spinach can be swapped out with [...]
Recipe
Celery Root Noodles with Marjoram Pesto
Celeriac, or celery root, is a wonderful replacement for pasta. It’s starchy and remains al dente, unlike other veggies such as zucchini, which tend to release more water. Celery root [...]
Recipe
Cauliflower and White Bean Puree
Cauliflower has a secret culinary weapon – pectin, which enables mashed potato-like creaminess without the starch. This cauliflower mash has another source of pectin, white beans. With additional protein, this [...]
Recipe
Seared Maitake Mushroom Steaks with Balsamic Reduction
When seared, these delicate mushrooms develop a crispy texture and make for a dramatic presentation. This recipe uses a separate skillet, like a panini press, to press the mushrooms, enhancing [...]
Recipe
Valencia Orange Falernum
Traditionally made with limes, Falernum is a wonderful replacement for simple syrup in cocktails. Our recipe uses Valencia oranges — try it in our Upper Keeper Cocktail, sub it for [...]
Recipe
Slow-Roasted Green Beans with Satsumas and Garlic
Fresh green beans are roasted in the oven with satsuma slices and whole garlic cloves until meltingly tender. They are finished with thyme and Parmesan.
100% would make it again
