RecipeHive

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3-Ingredient Charred Green Beans with Ricotta and Lemon

Posted by in Shared Member Recipes

In Epi’s 3-Ingredient Recipes series, we show you how to make great food with just three ingredients (plus staples like oil, salt, and pepper).
Crisp-tender grilled green beans on a bed of creamy whipped ricotta is the ultimate summer side, super-simple but elegant enough for company. Add some grilled bread for a fun family-style appetizer.
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Green Goddess Buddha Bowl

Posted by in Shared Member Recipes

Bright and refreshing green goddess dressing perks up the grains in this delicious bowl, filled to the brim with all the green veggies. Use whatever herbs you’d like for the dressing, but tarragon is a classic addition that gives green goddess dressing its herbaceous kick.
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Caramelized Cauliflower Plain and Fancy

Posted by in Shared Member Recipes

1 head of cauliflower, washed, trimmed, cored, and thinly sliced (pieces will crumble; doesn’t matter)

1 1/2 tablespoons extra-virgin olive oil

Coarse salt and freshly ground black pepper

1 1/2 tablespoons extra-virgin olive oil

1 garlic clove, minced

1/4 teaspoon crushed red pepper flakes

2 tablespoons salt-packed capers, well rinsed

3 tablespoons golden raisins

1 recipe Caramelized Cauliflower Plain (see above)

1 tablespoon chopped fresh parsley leaves

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Spicy Cauliflower Sabzi with Cashews

Posted by in Shared Member Recipes

This would make an excellent and filling vegetarian main course (add a dollop of yogurt and some cooked rice, if you like). It would also be great alongside pan-roasted pork chops, hanger steak, or a firm-fleshed fish such as cod. If you’re spice-averse, just leave the chiles out!
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Grilled Cobb Salad

Posted by in Shared Member Recipes

For a simple summer salad, grill vegetables of your choice and serve with a hearty grain, such as quinoa or farro. This version, created by editor-in-chief Adam Rapoport, goes great with a vinaigrette created by his wife, Simone Shubuck. Get the recipe here.
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White Bean Chili with Winter Vegetables

Posted by in Shared Member Recipes

1 tablespoon olive oil

2 leeks, white and 1′ of pale-green part, diced

4 garlic cloves, finely chopped

2 large carrots, peeled, cut into 1/4′ cubes

2 large or 3 medium parsnips, peeled, halved lengthwise if large (remove woody center, if needed), cut into 1/4′ cubes

1-1 1/2 tablespoons ground ancho chiles

1 teaspoon ground cumin

1/2 teaspoon dried oregano

2 teaspoons kosher salt plus more for seasoning

1 1/4 cups dried cannellini (white kidney) beans, soaked overnight (to yield about 3 cups) or two 15-oz. cans cannellini beans, rinsed

Cilantro leaves (optional)

1 ripe avocado, peeled, chopped