skip to Main Content
Eggplant Szechuan Style

Eggplant Szechuan Style

EGGPLANT SZECHUAN STYLE1 lb. Asian eggplants2 T. peanut oil2 T. minced garlic½ t. red pepper flakes¼ c. veggie broth¼ c. hoisin sauce4 green onions, cut into 1” piecesToasted sesame seeds, optional Cut eggplant into ½” strips.Heat oil in wok or…

Mouthwatering Chocolate Pretzel Clusters

Mouthwatering Chocolate Pretzel Clusters

MOUTHWATERING CHOCOLATE PRETZEL CLUSTERS4 oz. any shape thick-style salted pretzels (great way to use leftover pretzels, no matter the shape)6 oz. dark chocolate (60-70% cocoa solids), chopped Line baking sheet with wax paper.Put pretzels into a sealable plastic bag and…

Creamy Mustard Greens

Creamy Mustard Greens

CREAMY MUSTARD GREENS5 t kosher salt, divided2 lbs. mustard greens, stemmed and choppedOlive oil1 red onion, sliced3 T. minced garlic1 T. chopped fresh thyme3 T. flour2 t. smoked paprika1 t. black pepper4 c. half and halfFried Shallots and fresh thyme,…

Sweet And Sour Slaw

Sweet and Sour Slaw

SWEET AND SOUR SLAW1 lb. bag slaw mix3 celery stalks, thinly sliced1 red onion, diced1 green, orange, red bell pepper, seeded and diced1 jalapeno, seeded and diced½ c. Jalapeno Sweet Spicy Relish½ c. sugar½ c. olive oil½ c. cider vinegar½…

Twisty Watermelon-Minty Margaritas

Twisty Watermelon-Minty Margaritas

TWISTY WATERMELON-MINTY MARGARITA½ c. sugar¼ t. salt6 torn fresh mint sprigs8 thin lime wedges¾ c. boiling water8 c. chopped fresh watermelon1 c. Silver Tequila½ c. fresh lime juiceIce¼ c. fresh mint leaves8 thin lime wedges Combine sugar, salt, 6 torn…

Back To Top