Carrot-Ginger Soup
Ingredients 4 cups baby carrots 4 cups chicken stock 2 cups water 1 (14 ounce) can coconut milk 1 onion, … Continue reading Carrot-Ginger Soup
Dried Bloody Scabs (Halloween Craisin® Appetizer)
Ingredients 1 (6 ounce) package dried cranberries Directions Flatten cranberries between fingers and spread them onto a sheet of waxed … Continue reading Dried Bloody Scabs (Halloween Craisin® Appetizer)
Kay’s Shortbread
Ingredients 2 cups all-purpose flour 1/4 teaspoon baking powder 1/4 teaspoon salt 1/2 cup confectioners’ sugar 1 cup butter, softened … Continue reading Kay’s Shortbread
Greek Lemon Chicken and Potatoes
Ingredients 4 pounds skin-on, bone-in chicken thighs 1 tablespoon kosher salt 1 tablespoon dried oregano 1 teaspoon freshly ground black … Continue reading Greek Lemon Chicken and Potatoes
Roasted Asparagus with Balsamic Vinegar
Ingredients 2 pounds fresh asparagus, trimmed 2 tablespoons olive oil 1/2 pinch ground sea salt 1/8 teaspoon ground black pepper … Continue reading Roasted Asparagus with Balsamic Vinegar
Grilled Asparagus Salad
Ingredients 1/4 cup olive oil 1/8 cup lemon juice 12 fresh asparagus spears 6 cups fresh spinach leaves 1/8 cup … Continue reading Grilled Asparagus Salad
Yogurt Cumin Salad Dressing
Ingredients 1/3 cup plain yogurt 1 1/2 tablespoons Dijon mustard 2 teaspoons minced garlic 1 teaspoon ground cumin 1/8 teaspoon … Continue reading Yogurt Cumin Salad Dressing