Apr 6, 2017 | Recipes
The rich flavors from this dish were inspired from different Indian recipes found online. We love the heat level of this tikka masala. If the spice kick is too much for your family, you can cut the red pepper down by half without losing any of the dynamic flavor...
Apr 5, 2017 | Recipes
Todd was back in the kitchen yesterday, and decided to use up the quinoa from last week. This healthy soup is perfect for a chilly day and it freezes well too! It is vegan as well. If you decide to make this soup, or any of the recipes Todd posts, feel free to take...
Mar 22, 2017 | Recipes
This is another recipe created this week by Chef Todd. This recipe is vegan, but you can easily substitute chicken breast for the tofu. There is a decent amount of heat from the chili’s in the diced tomatoes, but if you want more heat add your favorite chili...
Mar 21, 2017 | Recipes
Italian Vegetable Farro Bowl Ingredients Roasted Vegetables: 1lb of brussel sprouts cut in half 1 red onion sliced in rings 1/4″ thick 2 carrots cut in 1/4″ circles 3 garlic cloves sliced 1/2 a package to full package of cherry tomatoes cut in half. 1-2...
Feb 19, 2017 | Recipes
Brussels Sprouts Salad in a Jar INGREDIENTS – Serves 4 BRUSSELS SPROUTS 1 pound brussels sprouts Salt, to taste Pepper, to taste 1 teaspoon garlic powder 2 tablespoon olive oil 1 red onion sliced CREAMY BALSAMIC VINAIGRETTE ¼ cup plain Greek yogurt 2 tablespoons...
Feb 3, 2017 | Recipes
Opposing Sides Dip 1 (16-ounce) can Great Northern beans, drained 1/2 cup chopped onion, divided 3 tablespoons grated Parmesan cheese 1/2 teaspoon salt, divided 1/2 teaspoon black pepper, divided 2 small garlic cloves, divided 1 (15-ounce) can black beans, drained 1...
