Cooking Style: Stovetop

Pork Chops with Cranberry Citrus Chutney

By:

PrintPork Chops with Cranberry Citrus ChutneyYield 4 chops IngredientsFor the Citrus Cranberry Chutney:1 Tablespoon olive oil1 large shallot, minced 8 ounce bag of frozen cranberries, thawedJuice of one orange¼ cup sugar1 strip of orange peel½ cup of red wine or beef broth1 cinnamon stick2 teaspoons freshly grated gingerSalt and pepper to tasteFor the pork chops:4 ½-inch … Continued

Maurice Wallace’s Southern Blackened Catfish with Sweet Potato Puree and Roasted Beets & Brussels

By:

PrintMaurice Wallace’s Blackened Catfish with Quinoa, Sweet Potato Puree, and Roasted Beets & BrusselsAuthor Maurice WallaceYield 4-6 Servings Build a satisfying, health-conscious meal by taking a southern classic entree and pairing it with delicious, nutritious side dishes. It’s perfect fall comfort food! Ingredients4-6 catfish fillets (4-6 oz each), rinsed and patted  dryFor the blackening seasoning:4 … Continued

Yia Vang’s Duck Laab

By:

PrintYia Vang’s Duck LaabAuthor Yia VangYield 4-6 servings This wildly flavorful Laotian dish is a knock-out. Bold raw aromatics like lemongrass and cilantro are offset by earthy fish sauce and spicy chilies, grounded with a satisfying umami curtesy of the duck. Serve as appetizer, or as a family style entree. Ingredients2 duck breasts, skin on4-5 … Continued

Lemony Marinated Lentils

By:

  PrintLemony Marinated LentilsYield 9 cups This big batch of flavorful lentils are healthy and delicious on their own but can be used as a base for tasty meals with minimal effort all week long. Ingredients6 cups bone or vegetable broth3 cups dried French green or black beluga lentils sorted, rinsed2 carrots, finely chopped1 medium … Continued

Spring Herb and Vegetable Pasta

By:

PrintSpring Herb and Vegetable PastaYield 6 servings Fresh, lemony and packed with spring vegetables, this pasta salad is perfect for picnics and potlucks. Serve with grilled chicken, steak or tofu for a heartier meal for a crowd. IngredientsFor the Lemony Dressing:1½ teaspoons finely grated lemon zest¼ cup fresh lemon juice½ small shallot, finely chopped¾ teaspoon … Continued

Dairy-Free Lemon Chicken Alfredo

By:

PrintDairy-Free Lemon Chicken AlfredoYield 3 servings This recipe is a great way to try Buddha’s Hand, a funky-looking member of the citrus family. Although Buddha’s hand does not yield any juice due to its dense, pithy-interior, it can be used for its flavorful zest and adds a delicious and uplifting twist to this dairy free … Continued

Pistachio Crusted Salmon with Wilted Greens

By:

PrintPistachio Crusted Salmon with Wilted GreensYield 4 servings Fresh salmon fillets and flavorful beet greens make for a great light dinner option. Topped with a mixture of mustard, lemon zest, crunchy pistachio, and panko crumbs, it might just become a go-to favorite! IngredientsFor the Pistachio Crusted Salmon:¼ cup shelled roasted, salted pistachios, finely chopped¼ cup … Continued

Red Thai Coconut Curry with Winter Vegetables

By:

  PrintRed Thai Coconut Curry with Winter VegetablesYield 4 servings Even better than takeout, this vegetable-packed red Thai curry is a great quick weeknight dinner that starts with a flavorful simmer sauce. Ingredients1 Tablespoon coconut oil 1 medium onion, chopped1 small butternut squash, peeled and cubed 1 medium carrot, peeled and cut into matchsticks 1 bunch broccolini, cut … Continued

Wild Mushroom Risotto

By:

PrintWild Mushroom RisottoYield 4 servings New mushroom varieties can be both exciting and intimidating. We’ve designed this recipe to help you experiment with wild mushrooms varieties that perhaps you’ve never cooked with before – what better way then in a delicious, soul-nourishing risotto with sage, thyme, and creamy Arborio rice. Feel free to interchange whichever … Continued