1. Preheat oven to 375 degrees.2. Wash and chop all vegetables into large bite-sized pieces.3. Place in a large baking dish with sides. 4. Drizzle with olive oil; mix well to coat each vegetable lightly with oil.5. Sprinkle with salt, pepper and herbs.6. Bake uncovered for 25-35 minutes until vegetables are
Heat a large pot over medium heat, add enough sesame oil to lightly coat the bottom, and let heat. Add minced garlic and ginger and saute for 30 seconds or until fragrant. Add sliced mushrooms and a large 3-finger pinch of salt and saute until mushrooms cooked down and deeply
To roast the garlic: Preheat oven to 375F. Chop the top ¼ or ½ inch off thegarlic head to expose the cloves inside. Place garlic on top of a medium-size piece of parchment and drizzle with a little olive oil, salt and pepper. Wrap the garlic in the parchment, scrunching
Roast spaghetti squash: Preheat the oven to 400. Line a cookie sheet withparchment paper. Slice the ends off the spaghetti squash, then cut in ½lengthwise. Use a spoon to scoop out the seeds and place flat side down on one cookie sheet. Place in oven and set a timer for
Heat a large stockpot over medium-low heat. Add the coconut oil and let heat for 1 minute. Add the diced onion and cook until translucent 3-4 minutes on low heat. Add garlic and ginger and cook 30 seconds or until fragrant (turning heat down or adding a splash of broth
In a large dutch oven or heavy-bottomed pot, heat olive oil over medium heat. Once hot, add onion and carrots and sauté until soft about 10-12 minutes. Add garlic and Herbs de Provence. Sauté 1 more minute until fragrant. Add the broth and let come to a simmer. Drop in
Heat bone broth in a small soup pot or saucepan on stove until simmering. You want small, gentle bubbles. (if adding aromatics, add here). Meanwhile, whisk eggs. Turn off the heat from the broth and slowly pour eggs into broth while vigorously whisking the entire time. You’re aiming for “ribbons”
Heat a large stockpot over medium-high heat. Add enough olive oil to coat the pan and let heat for 1 minute. Add ground beef and brown, using a wooden spoon to break apart. Let this continue to brown and cook until all the liquid is gone and meat starts to
Mix in an ice-cold cocktail shaker and give just a few quick shakes (more and it will get too fizzy) or prepare in a pitcher for a crowd (quadruple the recipe) and blend aggressively with a whisk. Feel free to reduce or increase the oil drops to suit your tastes. Garnish
Put all but 1⁄4 cup of chicken broth, chicken breasts, and all dried herbs in a large soup pot. Cover, heat until boiling, and reduce to a simmer. Meanwhile, warm olive oil until shimmering in a large saucepan. To the pan, add vegetables and sauté until softened yet crispy and
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