Makes 8 servings Ingredients 2 tablespoons fresh lemon juice 2 teaspoons balsamic vinegar 1 tablespoon chopped parsley 1/2 teaspoon salt, plus to taste 1/8 teaspoon ground black pepper, plus more as needed 3 tablespoons canola oil 2 tablespoons extra-virgin olive oil 9 cups romaine hearts, rinsed, dried, and torn into […]
Makes 5 servings Ingredients 1 cup vegetable oil 1/4 cup soy sauce 2 tablespoons fresh lemon juice 2 tablespoons minced garlic, divided use 1/2 teaspoon crushed fennel seeds 1 tablespoon minced rosemary 2 zucchini, cut on the diagonal into 3/4-inch-thick slices 3 eggplants, cut on the diagonal into 3/4-inch-thick slices […]
Makes 4 servings
Makes 1 1/2 quarts If you can’t find lemon verbena leaves, you can substitute 1 stalk lemongrass cut into 2-inch sticks. It is best to crush the lemongrass sticks with a mallet and tie them into a bundle with kitchen twine so that it is easy to pull them out […]
Makes 4 servings These bowls are endlessly customizable for a quick and filling weeknight dinner. Add thinly sliced raw chicken breast to the veggie mixture before cooking or top the bowls with leftover chili or pulled pork. Drizzle with pico de gallo, sour cream, or a sprinkle of shredded cheese […]
Makes 6 Servings