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There’s a blended mix of chilies, onion, and cilantro as well as hard-boiled eggs. 3 green onions, trimmed 1 poblano, stemmed and seeded 1 jalapeño, stemmed and seeded 1 c. packed cilantro 2 tbsp. vinegar Salt 3 ripe avocados (not overly ripe) 3 hard-boiled eggs, peeled and chopped 1 -2 limes, juiced Handful of grape tomatoes, chopped coarsely 1. In a blender or food pro, blend chilies, cilantro, onion, vinegar, and salt.

The lemon paired with the tart sourdough gave it a brightness that escapes most stuffing recipes. Here are some other recipes from that meal: 1 loaf Cooks Gluten-Free Sourdough Bread, dried and torn into small pieces* 2 eggs 2 1/2 c. turkey stock 2 Tbsp. butter 1 sweet onion, diced 3 celery stalks, diced 1/4 c. diced fennel 3 garlic cloves, minced 1 lemon, zested 1 Tbsp. 1 Tbsp. minced fresh sage 1 Tbsp.

You remember that bottle of white balsamic vinegar that’s just chilling in the back of your pantry because you bought it for that one salad dressing that one time? bags organic cranberries 1/2 – 3/4 c. raw sugar (your preference on sweetness level) 2 oranges, zest and juice 1 1/2 Tbsp. white balsamic sea salt to taste In a sauce pot, add cranberries and fill with water about 1/3 of the way up the berries. Once thick and bubbly, turn off burner and add a crushed rosemary sprig to infuse before serving or storing.

I’m talking something like this… While I’m definitely not embarking on a quest to make gorgeous pies, I did decide to take it up a notch and make pumpkin pie the way I want to eat it. 1 c. almond butter 1 egg 1/3 c. maple syrup 3 dates, soft (warm them in hot water if too hard) 1/4 c. cacao powder pinch sea salt 1/2 tsp. Click to email this to a friend (Opens in new window)Click to share on Twitter (Opens in new window)Click to share on Facebook (Opens in new window)Click to share on Pinterest (Opens in new window)