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Recipes that come from various cultures, or feature vegetables, meats or spices that are not well-known in the United States.
Wel healthified a 5-Star NYT Cooking recipe and added some fun drizzle & crunch on top. Perfect for those Winter-to-Spring transition days!
CSA-source Kabocha squash (Japanese pumpkin) and pastured beef + pork take center stage in this creamy, unique dish. Wow your dinner guests!
Creamy butternut is roasted along with red onion and carrot then pureed with homemade chicken bone broth in this comforting classic winter soup. We amp up digestive support with a moroccan-based spice blend. (Shredded lamb, cream & pepitas shown on top, optional.)
Elevate your next Taco Night with this warm, comforting shredded lamb. Here we use pastured lamb from Andersen Ranch and organic, no-oil De Casa tortilla shells.
Grass-fed Lamb in a lightly spiced tomato sauce with a balance of citrus and mint. Stunning for date nights and dinner parties, both.
A completely handmade recipe based on a lovely tapas we had at Toro Bravo. Exquisitely spicy, creamy and rich. Decadent!
This pretty Farmer’s Market napa cabbage and the unusual pairings completely redefine the concept of coleslaw. Versatile with protein as an entree salad or by itself as a side – but especially good as a taco-topper.