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Swiss Chard Slaw with Creamy Avocado Dressing

Rainbow Chard

Ingredients: 1/4 cup very thinly sliced red onion (from about 1/4 medium onion) 1 tablespoon Mexican hot sauce, such as Tapatio or Cholula 1 medium bunch Swiss chard (about 8 ounces), preferably rainbow 1 large or 2 small carrots 1 … Continue reading

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Grilled and Glazed Carrots

Ingredients: 1 lb carrots (if thick, slick down the middle lengthwise) 1 tbsp extra virgin olive oil Glaze: 2 tbsp butter 1/4 cup brown sugar 1/4 cup honey pinch of salt Cooking Instructions: Preheat grill for direct/indirect cooking. Toss carrots … Continue reading

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Chicken and Orzo Soup with Fennel

Ingredients: 8 cups chicken broth or chicken stock 1 tsp salt, or more to taste 1/2 tsp black pepper, or more to taste 4 medium uncooked carrots, thinly sliced into rounds 1 uncooked fennel bulb, thinly sliced and chopped 1 cup uncooked … Continue reading

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