by CCFN | Apr 13, 2020 | Recipes, Sweet Treats
Olive oil shortbread with rosemary and chocolate chunks From Smitten Kitchen Ingredients 1 ½ c all purpose flour ½ powdered sugar 2 tablespoons, plus 1 tsp raw sugar ½ tsp sea salt ½ c olive oil 1 tsp fresh rosemary leaves ½ c semisweet chocolate, chopped into small...
by CCFN | Apr 13, 2020 | Main Dishes, Recipes
Sweet Potato and Swiss Chard Gratin Brought to you by Ariel Rothman! Ingredients: 1.5 lbs swiss chard 1 lbs sweet potatoes 1 Tbsp butter 1 small onion, finely chopped Pinch nutmeg Pinch salt and pepper 1 Tbsp fresh parsley, minced 1 Tbsp fresh thyme, minced ⅔ c...
by CCFN | Apr 13, 2020 | Appetizers, Recipes
Broccoli melts From Smitten Kitchen Ingredients 1 lb. broccolini or regular broccoli (What’s BROCCOLINI?? Broccolini does not have as thick of a stem as broccoli and it’s flavor is a little spicer). Coarse salt to taste 2 tbsp olive oil 3 garlic...
by CCFN | Apr 13, 2020 | Main Dishes, Recipes
Using canned beans saves time and are super tasty; however, letting dry beans soak for 8 hours or overnight, yields a well developed flavor that’s distinct from canned beans. Ingredients Beans Oil (coconut, veggie, olive oil, whatever you prefer) Onions Peppers...
by CCFN | Mar 30, 2020 | Beverages, Recipes
Turmeric grows as a rhizome, which means the plant has a root system that spreads out horizontally under the soil. Creatures (like us humans!) that consume turmeric eat the root (rhizome), or tuber. You can eat turmeric fresh, with skin that is not fully developed...
