#miso cabbage slaw

[ghiblihearth]

Miso Garlic Wings and Coleslaw (no-chop)

This has rapidly become a staple around here. The chicken wings are so easy, but do require a bit of forethought. Put the sauce ingredients into a container, add the wings, give a good shake and let marinate overnight. Then wipe off the marinade and bake for 45 min in the oven. Voila, food!

Miso Garlic Chicken Wings - From Just One Cookbook

Cabbage Slaw - my low spoon twist on an existing recipe

cabbage slaw pre-chopped mix

almond slivers (really any nut will do)

miso dressing from here

Recipe Brief:

no chop

meat (chicken)

gluten free

dairy free

marinating required

oven required

[healthyfitlifestyle09]

Low carb diet plan for weight loss vegetarian

A unique low-carb vegetarian diet plan for weight loss. This plan focuses on whole, plant-based foods that are not only low in carbs but also provide essential nutrients and flavor.

Day 1:

Breakfast: Scrambled tofu with spinach, tomatoes, and a sprinkle of nutritional yeast.

Lunch: Zucchini noodles (zoodles) with a homemade pesto sauce and cherry tomatoes.

Snack: Sliced cucumbers and bell peppers with guacamole.

Dinner: Roasted cauliflower steaks with a side of sautéed broccoli rabe in olive oil and garlic.

Day 2:

Breakfast: Chia seed pudding made with almond milk and topped with berries and chopped nuts.

Lunch: Salad with mixed greens, avocado, roasted chickpeas, and a lemon tahini dressing.

Snack: Greek yogurt with a drizzle of honey and a handful of almonds.

Dinner: Stuffed bell peppers with a mixture of quinoa, black beans, corn, and diced tomatoes, topped with melted cheese (or a vegan cheese alternative).

Day 3:

Breakfast: Omelette made with eggs or a tofu scramble with diced bell peppers, onions, and spinach.

Lunch: Cabbage and carrot slaw with a peanut sauce dressing, garnished with chopped peanuts.

Snack: Celery sticks with almond butter and a few dark chocolate squares.

Dinner: Spaghetti squash with a tomato and vegetable marinara sauce, served with a side salad.

Day 4:

Breakfast: Greek yogurt parfait with layers of low-carb granola, sliced strawberries, and a drizzle of honey.

Lunch: Cauliflower rice stir-fry with mixed vegetables and tofu, cooked in a ginger soy sauce.

Snack: A handful of mixed nuts and a small serving of berries.

Dinner: Portobello mushroom caps stuffed with a mixture of spinach, feta cheese (or a vegan alternative), and herbs, baked until tender.

Day 5:

Breakfast: Green smoothie with spinach, kale, unsweetened almond milk, protein powder, and a tablespoon of almond butter.

Lunch: Cucumber and avocado sushi rolls with a side of miso soup (make sure it's low-carb miso soup).

Snack: Sliced jicama with lime and chili powder.

Dinner: Eggplant lasagna with layers of thinly sliced eggplant, ricotta cheese (or a vegan alternative), and a low-carb tomato sauce.

Remember to stay hydrated by drinking plenty of water throughout the day and adjust portion sizes to meet your individual calorie and carb requirements. Additionally, consider consulting with a healthcare professional or a registered dietitian before starting any new diet plan, especially if you have any underlying health conditions.

Read more helpful information about health & fitness :

[lookbook-mademoiselleplume]

Karaage Chicken Sandwich Japanese karaage chicken sandwiches are served on toasted potato buns and topped with savory miso mayonnaise and an Asian-inspired slaw. 1/2 cup chopped fresh cilantro, 1 teaspoon grated ginger, 4 potato buns split and toasted, 1 tablespoon mirin, 1/2 cup cornstarch, 1 teaspoon grated garlic, 1 teaspoon soy sauce, 1/8 cup soy sauce, 1 teaspoon honey, 1 cup peanut oil for frying or as needed, 1/2 cup cider vinegar, 1/8 cup grated garlic, 1/2 cup mayonnaise, 1.5 pounds boneless skinless chicken thighs, 1/2 teaspoon shichimi togarashi or to taste, 2 tablespoons toasted sesame oil, 1/4 cup white miso paste, 1/4 cup finely chopped green onions, 3/4 cup shredded carrots, 1 cup shredded cabbage, 1 tablespoon sake, 1/8 cup grated ginger, ground black pepper to taste, 2 tablespoons sesame seeds, salt and ground black pepper to taste

[calmdownandcook]

Calm Down and Cook Coleslaw

Coleslaw is something people ask you to bring to neighborhood picnics or it randomly shows up in a tiny bowl next to a sandwich you just ordered.  It can be a topping for a pulled pork sandwich or a hotdog or you can just eat a big bowl of it standing in front of the refrigerator, for dinner when no one is looking. Coleslaw can be delicious, it can also be horrible.

The “authentic” recipe for Kentucky Fried Chicken Coleslaw has ⅓ cup sugar in it. That’s unnecessary and kinda gross. But that’s just me.  I have never put sugar in my coleslaw, but you can if you want to, you do you. You can actually put anything you want in coleslaw, but it usually starts with cabbage. 

Let’s make your “slaw”. I follow no official recipe which really lets me go with what I’m craving. Green cabbage is where I start. Any green cabbage works. Cabbage in coleslaw should be chopped or very finely shredded. Sometimes, I can find a bag of pre-shredded cabbage in the produce section at the grocery store and I celebrate that step was done for me (these serve about 4 people). Red cabbage can also be used, just don’t let it break your heart when it tints everything pink. Just call the pink “festive” and move forward as if you did it on purpose. 

How much should you make? This is where you get comfortable with “eyeballing” the amount. Does it look right, does it look like enough? Can you imagine the bowl you make it in serving 4,6, or 8 people? Are they big eaters or do you want leftovers? I know you know what this looks like.

Once you have your cabbage ready, you look to embellishments. The cabbage is going to be 50 to 75% of your dish, you get to choose what else goes in there. The remainder will be made up of Cabbage Friends and Cabbage Sparklers. These are just my words, friends and sparklers, you can name your ingredients whatever you want. A Cabbage Friend is what will make up the rest of your slaw. This can be almost anything, fruit or vegetable. A classic slaw usually has carrots and red cabbage but I encourage you to think outside of the box and use what you have or what appeals to you. Just try to cut in a size that’s similar to the cabbage. A Cabbage Sparkler is that random accessory that makes people ask “what’s in here”? A light sprinkle of something that will dress up your Coleslaw. Something like a dried cranberry adds a little sweetness or sunflower seed adds a surprise crunch. Cabbage Friends and Cabbage Sparklers are the things that make your Coleslaw expressly yours. Don’t let your cabbage be lonely. See the inspiration list below and then take it from there.

Finally, don’t drown it in the dressing, use just enough to lightly coat everything. The dressing can be any favorite one you already have in the fridge or you can be inspired by the flavor profile of your main dish and create one from scratch. A vinaigrette (​​3 parts oil, 1 part vinegar with the herbs and spices of your choice) is one way to keep the coleslaw light. A creamy ranch (a salad dressing that features buttermilk and mayonnaise combined with herbs and spices) is a classic.

You’ll just slice or chop your cabbage, then choose a Cabbage Friend and Cabbage sparkler and you’re ready to go. 

Cabbage Friends 

(Things to shred, combine, and add to the cabbage)

Carrot

Jicama

Radish

Red onion

Scallions

Roasted Golden Beets

Apples (spritz with lemon juice to keep from browning)

Pears (spritz with lemon juice to keep from browning)

Fresh Fennel

Your favorite vegetable you are currently obsessed with

Cabbage Sparklers -  

(Things to sprinkle on judiciously, with good judgment or sense)

Peanuts

Sunflower Seeds

Sesame Seeds

Grapes

Raisins

Dried Cranberries

Parsley

Chopped Pickled anything

Crunchy Chow Mein noodles

Chopped Kimchi

Fun things to throw together in a dressing.

Miso

Sriracha

Buttermilk

Mayo

Yogurt

Sour Cream

Whatever you want The key to coleslaw lies in using a variety of crunchy ingredients and avoiding soaking in a dressing. Be daring and proceed with confidence. It can be a side dish but I see no reason it couldn’t be a main dish. Toss in some tuna, leftover chicken, or Salmon (look at you! Putting salmon in your coleslaw, so fancy). Letting coleslaw rest for 3 to 4 hours lets it soak up the flavors and tenderizes the cabbage but that's not mandatory. Served right away it highlights its crispness and each ingredient shines separately as you chew. Again, you do you. Embrace the process and make a new one every time. Make good coleslaw. Soon it’s your signature dish.

[justdoit-bc]

(via BWAK Grill new hot deals, new menu!) The BWAK Tonkatsu Sando is our newest Grill feature this week! It's a crispy, saucy handful of deliciousness: Pork cutlet, bwak bulldog sauce, cabbage slaw, miso aioli, kewpie mayo on pullman bread.! Try one now with your choice of side! BWAK's Birria Grilled Cheese is a must try! Birria braised short rib, cheese, cilantro + onion between perfectly grilled sourdough...6-hour braised short rib in birria broth, melted provolone, diced, white onion, cilantro on sourdough loaf... OMG! 🫠 Get one while they last! This week's FEATURE has arrived!!! 🐖☀️ BBQ Pulled Pork Sando is now available in the Grill! & just in time for Tuesday's burger & beer combo!! 🙌🏼 Get any of our Grill burgers/sandos + side for just $21! This week's Grill Feature is a mouthful! Welcome THE RINGER! 🧅 Tender chicken, 3 sauces, cheese + a massive onion ring on a brioche bun with your choice of side! 

[allwaysfull]

The Clean Plate | Gwyneth Paltrow

Breakfast

Cauliflower, Pea and Turmeric Soccata

Kale Kuku Soccata

Zucchini and Lemon Soccata

Breakfast Dal

Seed Cracker with Smoked Salmon and Avocado

Seed Cracker with Egg and Avocado

Veggie Scramble

Easy Frittata

Poached Eggs over Sautéed Greens

Quinoa Cereal with Freeze-Dried Berroes

Sweet Buckwheat Porridge

Black Rice Pudding with Coconut Milk and Mango

Chocolate Chia Pudding

Beet Açai Blueberry Smoothie Bowl

Soups

Clean Carrot Soup

Roasted Kabocha Soup

Beet Gazpacho

Cucumber and Avocado Gazpacho

Coconut Chicken Soup

Chicken Meatball Pho

Chicken and Leek Soup

Peruvian Chicken Cauli Rice Soup

Miso Soup

Brown Rice, Turmeric and Spinach Porridge

Broccoli-Parsnip Soup

Chickpea and Escarole Soup

Salads, Bowls and Rolls

Gilled Chicken Salad with Miso Dressing

Carrot and Beet Slaw

Italian Chicken Salad with Grilled Asparagus

Garden Salad with Aquafaba Ranch Dressing

Greek Salad

Kale, Carrot and Avo Salad with Tahini Dressing

Brown Rice Grain Bowl with Kale, Borccoli and Sesame

Crunchy Spring Veggie Grain Bowl

Quinoa, Sweet Potato and Tahini Grain Bowl

Teriyaki Cauliflower Bowl

Za’atar Cauliflower Chicken Bowl

Tex-Mex Cauliflower Bowl

Kale and Sweet Potato Salad with Miso

Kimchi Chicken Lettuce Cups

Curry Chicken Lettuce Cups

Tarragon Chicken Lettuce Cups

Chicken Larb Lettuce Cups

Crunchy Summer Rolls

Nori Salad Roll

A Little More Filling

Fish Tacos on Jicama “Tortillas”

Faux Meat Beet Tacos

Braised Chicken Tacos on Butternut Squash “Tortillas”

Zoodle Chow Mein

Black Rice with Braised Chicken Thighs

Kitchari

Mediterranean Salmon en Papillote

Halibut en Papillote with Lemon, Mushrooms and Toasted Sesame Oil

Sheet Pan Chicken Curry

Sheet Pan Chicken with Broccolini and Radicchio

Beet Falafel Sliders

White Bean and Zucchini Burgets

Five-Spice Salmon Burgers

Turkey Burgers

Italian Braised Chicken

Kale Aglio e Olio

Herby Meatballs with Nomato Sauce

Turkey Meat Loaf with Nomato Glaze

Chicken and Zucchini Kefta

Braised Mexican Nomato Chicken

Chickpea and Kale Curry

Chicken and Cabbage Dim Sum

Spinach and Pea Curry

Drinks and Snacks

Dandelion Coconut Mocha

Chia Watermelon Cooler

Cashew Turmeric Iced Latte

Rosemary Sea Salt Nuts

Everything Bagel Cashews

Apricot, Cashew and Coconut Truffles

Mango Lassi

Strawberry Cauliflower Smoothie

Blueberry Cauliflower Smoothie

Chlorella Smoothie

Cacao Date Truffles

Ginger and Cilantro Tea

Chamomile and Mint Tea

Basics

Aquafaba Mayo

Lemony Garlic Aquafaba Sauce

Aquafaba Crema

Aquafaba Ranch Dressing

Parsley Salsa Verde

Cilantro Salsa Verde

Coconut Aminos Sauce

Miso-Ginger Dressing

Tahini Dressing

Nomato Sauce

Vegetable Sauce

Chicken Stock

Poached Chicken

Roasted Chicken

Roasted Beets in Parchment

Mexican Black Beans

Seed Cracker

Pickled Red Onions

Pickled Radishes

Pickled Cucumbers

Cauliflower Rice

Chia Seed Jam

[aleermesine]

Asian Slaw

Ingredients

Dressing

¼ cup cashew or peanut butter

2 tablespoons white miso paste

2 tablespoons lime juice

1 teaspoon sesame oil

1 teaspoon grated ginger

2 to 5 tablespoons water, or as needed

For the slaw:

6 to 7 cups shredded red and/or green cabbage

Mix of peppers: I used 3 Anaheim and 3 banana peppers; or use 1 red bell and 1 poblano.

2 scallions, chopped

½ cup chopped cilantro, including stems

½ cup fresh basil, Thai basil, and/or mint

2 Thai chiles or 1 serrano pepper, diced

Sea salt

¼ cup toasted peanuts, pepitas, and/or sesame seeds

1 ripe peach, thinly sliced

>>Get A More Recipes Here <<

Instructions

Make the dressing: In a small bowl, whisk together the cashew butter, miso paste, lime juice, sesame oil, and ginger. Whisk in enough water to create a drizzable consistency. Set aside.

In a dry cast-iron skillet over medium heat, char the peppers whole, rotating until the edges have a little char, about 2 minutes per side. Remove. When cool to the touch, slice in half lengthwise, remove the stem, ribbing, and seeds and slice horizontally into thin strips.

In a large bowl, combine the cabbage, peppers, scallions, cilantro, basil, chiles, and ¾ of the dressing. Toss until combined. Add the remaining dressing, if desired, and season to taste with a few pinches of sea salt. Serve topped with the toasted nuts, seeds, and sliced peaches.

[argie1994]

This Asian Cabbage Slaw is easy to make and packed full of flavor!

ASIAN SLAW INGREDIENTS!

Cabbage (any type will work here- purple, green, napa, etc)  and/or other shreddable veggies- carrots, bell pepper, snow peas, kohlrabi, jicama, broccoli “slaw”, etc.

Cilantro – adds so much flavor here!

Scallions- or sub-thinly sliced onion

Olive oil and toasted sesame oil

Rice wine vinegar –rice wine vinegar is milder than most other vinegars and less acidic.

Sweetener-  maple syrup,  honey, brown rice syrup, or agave

Soy sauce (or GF alternative like Braggs or Coconut Amino Acids)

Fresh garlic

Fresh ginger

Salt

Chili paste (optional)

>>>GET FREE EBOOK WITH FAMILY FAVORITES RECIPES MADE <<<

WHAT TO SERVE WITH ASIAN SLAW

Salmon Cakes

Japanese Salmon Rice Bowls

Chicken Katsu (or Tofu Katsu!)

Simple Baked Miso Salmon

Seasoned Japanese Rice with Furikake

Teriyaki Salmon with Baby Bok Choy

Instant Pot Teriyaki Chicken

OTHER RECIPES YOU MAY ENJOY:

26+ Amazing Cabbage Recipes

Warm Red Cabbage Slaw

Kohlrabi Slaw with Cilantro, Jalapeño and Lime

Asian Cucumber Salad

Thai Crunch Salad with Peanut Ginger Dressing

 Lebanese Slaw (Salatet Malfouf)

Lemony Kale Slaw

Mexican Slaw with Cilantro and Lime

Thai Noodle Salad with the BEST EVER Peanut Sauce

Miso Eggplant

Hope you are having a great week, finding the beauty in what surrounds you. Even if it is simply in the face of cabbage, a beautiful, giant edible flower full of healing nutrients.

...........MORE FAMILY RECIPES............

[lansdellicious]

Burger Battle 2023, Round 12 - Blue on Water

Blue is a burger battle OG, being one of the few restaurants that has had an entry each year. I can only remember one year where it fell short, and every year the name is puntastic. This year is no exception to the latter, as they are bringing us This Burger Has Seoul.

This might be the worst photo I have taken so far this year, sorry. It's a ground chuck patty, fresh garlic and ginger, umami glazed pork belly, spicy Napa cabbage slaw, kimchi mayo, hoisin ketchup, crispy soy marinated pickles on a miso and ginger garlic butter toasted bun. Reading that made me drool, so expectations were very high going in.

Those expectations were exceeded. There was not one thing on this burger, not a single one, that was not delicious. Even the butter on the bun was amazing. Hoisin ketchup is such a simple idea but somehow I had never thought of it. I am a fool. The slaw had just enough tingle to wake up the palate. Those pickles were to die for. The pork belly was tender but the fat was well-rendered. The ginger was everywhere but not overwhelming, it was like this underlying bassline of consistent flavour that tied it all up in a package. Everything worked together.

Sweet, spicy, salty, umami, sour...this had it all. I struggle to find anything about which to complain. Maybe a little messy and slippery? Maybe the kimchi mayo was a little light on the funk you expect from kimchi? That's about it. Go get this burger. Twice. Tell them I sent you. If this isn't the eventual winner, I might never recover from how good the winner would have to be. Not only the front runner, but maybe top 3 in the history of burger battles.

[ghiblihearth]

Master Recipe List

Miso chicken wings with cabbage slaw

[local-grill-masters]

Coleslaw With Miso Dressing   Recipe

Coleslaw With Miso Dressing Recipe

Red cabbage is especially pretty in this dish, but green cabbage, napa or savoy would work just as well, so use whatever you like. This recipe makes a generous amount of dressing so that you can dress the slaw to your liking. Start by tossing the cabbage with half the miso mixture, then add more until it’s dressed to your idea of perfection. Whatever you don’t use can be tossed with other salad…

[allwayshungry]

Cabbage Slaw with Miso-Carrot Dressing

Salt the cabbage before you dress it. I read about this technique in The Slanted Door cookbook earlier this year, and I’ve found employing it makes all the difference in the cabbage slaws and salads I’ve been making. Salting the cabbage draws out some of its moisture, which allows it to better soak up the dressing. It also softens the shreds, which makes it easier to eat.

If you have a food processor, pull it (and all of its attachments) out: When making the dressing, if you use the shredder attachment before using the default blade, the carrots will purée more easily. After you make the dressing, too, you can wipe it out, switch to the slicer attachment, and run the broccoli or cauliflower florets down the shoot.

Crunch: In addition to flavor, nuts and seeds add such nice texture to vegetable slaws. I’ve used toasted pumpkin seeds and almonds here, but any number of nuts (cashews, walnuts, peanuts) and seeds (sunflower, sesame) could work. For additional crunch, you could add un-boiled ramen noodles. To do so, open a package or two, discard the seasoning pack, break the noodles into small pieces, and spread them on a sheet pan. Toast at 425ºF for 5 to 7 minutes until golden. Add to salad, and toss to combine. (Note: Ramen noodles lose their crunch after several hours and turn completely soft after a night in the fridge.)

Makes 2 quarts

1small head napa (or other) cabbage

1tablespoon kosher salt, plus more to taste

2medium unpeeled carrots, ends trimmed (about 8 oz. once trimmed)

1/4cup white miso paste

2cloves garlic, optional, see notes above

1/3cup freshly squeezed lime juice (or vinegar, see notes above)

1tablespoon sesame oil

1/2cup grapeseed, olive, or neutral oil

1small head broccoli or cauliflower, cut into florets

1/2cup sliced almonds

1/2cup pumpkin seeds

6scallions, thinly sliced

Cut the cabbage into quarters through the core. Thinly slice it, discarding the core. Place in a large bowl and sprinkle with 1 tablespoon kosher salt. Using your hands, massage the salt into the cabbage. Let sit for 15 minutes. Fill a bowl with cold water and jostle the cabbage with your hands. Drain into a large colander. Don't worry about drying the cabbage.

Meanwhile, make the dressing: If you're using a food processor, run the carrots down the chute with the shredder attachment in place. Then switch to the default blade, and add the miso, garlic, if using, lime juice, sesame oil, and 1/4 teaspoon kosher salt. With the motor running, pour oil slowly down the chute (I pour it into the cavity of the food pusher, which has a little pinhole, which allows for slow, steady streaming), then add 1/4 cup of water in the same manner. Taste the dressing. Add the additional 1/4 cup of water to thin to the right consistency—dressing will be thin— and to correct it if it tastes too tart. Add an additional 1/4 teaspoon of salt if necessary. (Note: miso pastes vary in sweetness—the one I'm using is very sweet—so you'll have to adjust the dressing to taste.)

Wipe out the food processor. Switch to the slicer attachment. Run the broccoli or cauliflower florets down the chute. Transfer to a large bowl. (It's now safe to throw your food processor in the dishwasher!)

In a small skillet over medium heat, toast the almonds until golden. Transfer to a plate to cool. Wipe out the skillet, and add the pumpkin seeds. Toast until golden, then transfer to a plate to cool.

Transfer cabbage to the bowl with the broccoli or cauliflower. Add the toasted almonds and pumpkin seeds. Add the scallions. Pour dressing over top — you won't need all of it. Toss. Taste. Adjust seasoning as necessary.

[lesbianrey]

my dinner on thursday is gonna be soo good....literally can't wait

[hoardingrecipes]

Cabbage Slaw with Miso-Carrot Dressing

[ovalcastle]

heres the budget plan: smoothies are always breakfast now. use sunflower seeds to make nut milk for the smoothies to use them up.

lunch & dinner: do not buy groceries this week! eat potato salad, pasta salad, dumplings, burgers, hot dogs, yogurt and kamut puffs with jam, toast, rice, farro, oatmeal with raisins, cabbage slaw, miso, eggs, margaritas, pesto, cucumbers, oranges, sardines, borscht, canned salmon, pasta, popcorn, and potatos!! ALL of those things are in our pantry rn- very well stocked. eat through that before buying more food. its harder for me to do this bc my pantry & freezer are full but im mostly out of veggies and fruit which is generally what i like to base all my meals around. but i get in my veggies and fruit in my morning smoothie and i can eat pantry staples for a week of two to use them up! will not kill me to spend $0 for a few days and have slightly fewer veggies in my diet.

meal ideas: chickpea pasta w canned salmon, onions, olives, garlic.

purple cabbage miso slaw

boiled potatos with avo oil pepper salt & burgers

greek lemon potatoes- use miso instead of chicken broth

[allwaysfull]

Plant & Planet | Goodful/Tasty

Work Smarter, Not Harder

Falafel w/Ginger Slaw

Samosa Frittatas

Buckwheat and Berry Parfaits

Zucchini Lasagna Boats

Mushroom al Pastor Bowls

Squash Breakfast Bowls

Grains for the Week | Ratios | Instructions

Beans for Days | Ratios | Instructions

Roasting Veggies | Temps | Prep | Time

A Lot With A Little

Miso Ramen Noodles

Sweet Potato Toasts

Brussels Sprouts Salad

Charred Whole Broccoli Salad

Grilled Fruit and Corn Salad

Savory Oatmeal

Rice Salad with Peas and Radishes

Greek Fries

10 Under 10

Tomato and Pita Salad

Four Seasons Gazpachos

Nori Burritos

Quick Bibibap

Vegan Caesar

Maitake Mushrooms w/Spiced Yogurt

10-Minute Curry

Vegan Cream of Tomato Soup

Mushroom Scallops w/Quick Pea Mash

Caramelized Banana and Orange Parfait

Waste Not, Want Not

Grainless Pie Crust w/Whole-Citrus Filling

Zero-Waste Pesto

Vegetable Scrap Stock

Whole-Veggie Burger

Zero-Waste Chips | BBQ / Sour Cream and Onion Seasonings

Seedy Crackers w/Whole-Beet Dip

Stuffed Mushrooms

Zucchini and Cashew Soup

Clear Out

Pantry Fagioli

Black Bean and Walnut Quesadillas | Vegan Cheese Sauce

Use It Up Hummus

Baked Oatmeal w/Frozen Fruit

Chickpea Tuna Salad

Spicy Braised Cabbage

Anything Salad

Live A Little

Broccoli Mac and Cheese

Drinks | Butters | Jams | Dressings | Sauces 

Bread and Butter

Cacio e Pepe Socca

Herbed Corn Bread

Spinach and Artichoke Rolls

Frozen Fruit Scones

Garden Foccaccia

Sourdough Starter for Beginners

Sourdough Bread for Beginners

Dairy and Vegan Butter

Sweet Potato Seed Loaf