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Our collection of delicious recipes made from fresh, natural ingredients. Find a wide variety of appetizers, salads, entree dishes, baked goods, and more.
Quick, delicious, fresh, and actually tastes like take-out (really REALLY good take-out)!
Ingredients: 1/4 c dried shiitake mushrooms, 1 c shiitake mushrooms, 1/4 c peanut oil, 1 1/2 lb bok choy, 1 T garlic, 1/2 c oyster sauce
Serve these hearty, garlicky beans with some good bread and a simple salad for an easy, people-pleasing, dinner.
Ingredients: 2 lb dried Borlotti beans, 3 roma tomatoes, 10 clv garlic, 8 fresh sage leaves, 3/4 c olive oil, salt, black pepper
So many green vegetables would go well with lemon and ricotta, so mix it up with asparagus pieces, green beans, or baby spinach, adjusting the cooking time as needed.
Ingredients: 1 lb pasta, 1 lb sugar snap peas, 1 oz Pecorino Romano, olive oil, salt, black pepper, 1 lemon, 1/2 c fresh mint leaves, 1 c ricotta
Ingredients: 2 T canola or vegetable oil, 4 chicken thighs, 1 shallot, minced, 1 1/2 c dry white wine, 1 1/2 c chicken stock, 3 whole garlic cloves, peeled, 1 T Dijon mustard, 1 T capers, rinsed, 1 T unsalted butter, salt and pepper to taste
This North African-inspired chicken dish is simmered in an easy sauce, with bay leaves, kumquats, and green olives lending a rich flavor. Try this served over couscous.
Ingredients: 3 lb chicken legs, 2 T olive oil, 1 onion, 4 clv garlic, 1 c white wine, 2 bay leaves, 1 c kumquats, 1 c green olives, salt, pepper
Three forms of apples (apple brandy, apple cider vinegar, and crisp Granny Smith apples) infuse this chicken with intense apple flavor.
Ingredients: 1/4 c olive oil, 1/2 lb shiitake mushrooms, salt, pepper, 1 chicken, 2 Granny Smith apples, 2 shallots, 2 clv garlic, 1 T flour, 1/4 c Calvados, 2 c chicken stock, 1/2 c apple cider vinegar, 1/2 t caraway seeds, pn crushed red pepper flakes, 2 T unsalted butter, 2 T minced fresh chives
Eggplant, tomatoes, and basil are made for each other!
Ingredients: 4 T olive oil, 1 eggplant, 1 t salt, 1 onion, 14 oz tomatoes, 1/4 c parsley, 2 T basil
Braised in red wine and broth with aromatics, this lamb dish turns fall-off-the-bone tender. It goes perfectly with the root vegetable purée outlined in this recipe, but would also be nice served alo
Ingredients: 6 sli bacon, 4 lamb shanks, salt, pepper, 4 celery stalks, 4 carrots, 1 onion, 2 leeks, 4 clv garlic, 2 T tomato paste, 2 c red wine, 6 c beef stock, 3 oz demi-glace, 8 thyme sprigs, 4 bay leaves, 4 sweet potatoes, 4 parsnips, 4 T butter, 1/2 c heavy cream
