For the Love of Food

Ingredients 15 ounces cannellini beans can, drained and rinsed 15 ounces kidney beans can, drained and rinsed 15 ounces garbanzo beans can, drained and rinsed 1/2 red onion chopped fine 1/2 cup cilantro fresh, chopped 1/4 cup lime juice 2 tablespoons honey 2 tablespoons olive oil 1/2 teaspoon kosher salt 1 teaspoon ground cumin Instructions In a large bowl, combine all ingredients and toss well to combine. Cover and refrigerate for at least 30 minutes, best if the salad is allowed to rest overnight. Toss before serving and enjoy. Nutrition Serving: 0.5cup | Calories: 308kcal | Carbohydrates: 49g | Protein: 14g | Fat: 7g | Saturated Fat: 1g | Sodium: 525mg | Fiber: 11g | Sugar: 11g |

 Total Time: 1 hour Yield: 6 Servings 1x INGREDIENTS SCALE 1x 2x 3x 1 medium eggplant, cubed 2 medium zucchinis, halved lengthwise and sliced 8 ounces cremini mushrooms, quartered 6 cloves garlic, minced leaves of 3 sprigs fresh rosemary, chopped ¼ cup olive oil 2 tablespoons balsamic vinegar 2 tablespoons dried minced onion 2 teaspoons sea salt 1 teaspoon ground black pepper INSTRUCTIONS Preheat oven to 400° Line a rimmed baking sheet with aluminum foil or parchment paper. In a large mixing bowl, combine eggplant, zucchini, mushrooms, garlic, rosemary, olive oil, Balsamic Vinegar, onion flakes, sea salt, and black pepper. Toss until vegetables are coated and ingredients are well mixed. Pour mixture onto baking sheet and spread in a single layer. Bake for 40 minutes, tossing every 10 minutes. NOTES Per Serving - Calories - 101 Fat - 9g Protein - 1.3g Total Carbs - 4.6 g Fiber - 1.5g Net Carbs - 3.1g

You Will Need 1 (15-ounce) can chickpeas  or 1 ½ cups (250 grams) cooked chickpeas 1/4 cup (60ml) fresh lemon juice,  1 large lemon 1/4 cup (60ml) well-stirred tahini,  see our  homemade tahini recipe 1 small garlic clove, minced 2 tablespoons (30ml) extra-virgin olive oil,  plus more for serving 1/2 teaspoon ground cumin Salt to taste 2 to 3 tablespoons (45ml) water  or  aquafaba , see notes Dash ground paprika, sumac, or Za’atar  for serving Directions 1In the bowl of a food processor, combine the tahini and lemon juice and process for 1 minute. Scrape the sides and bottom of the bowl, then process for 30 seconds more. This extra time helps “whip” or “cream” the tahini, making the hummus smooth and creamy.How to Make Hummus-Recipe-Step-1 2Add the olive oil, minced garlic, cumin, and a 1/2 teaspoon of salt to the whipped tahini and lemon juice. Process for 30 seconds, scrape the sides and bottom of the bowl, and then process for another 30 second...

  1 spaghetti squash split in half and seeds removed 1 (8 ounce) block feta 4 cloves garlic, minced 1 pint cherry or grape tomatoes, halved 1 handful basil 2 tablespoon balsamic glaze METHOD STEP 1 Preheat the oven to 400°F. STEP 2 Place the split, seeded squash halves on a baking sheet. Drizzle with olive oil and sprinkle with a pinch of salt. STEP 3 Break the feta in half and place each half in the middle of the squash. Evenly distribute minced garlic and halved tomatoes on top. Drizzle with olive oil and add another pinch of salt. STEP 4 Bake for 1 hour to 1 hour and 15 minutes, or until the squash is tender and the cheese is melted. STEP 5 Stir the contents together, incorporating the melted feta. Top with fresh basil and a drizzle of balsamic glaze. Best enjoyed immediately!

Ingredients 5 lb. russet or Yukon Gold potatoes 3/4 c. butter, plus more for topping 1 (8-oz.) package cream cheese, softened 1/2 to 3/4 cup half-and-half 1/2 to 1 tsp. Lawry's Seasoned Salt 1/2 to 1 tsp. black pepper Directions 1 Peel and cut the potatoes into pieces that are generally the same size. Bring a large pot of water to a simmer and add the potatoes. Bring to a boil and cook for 30 to 35 minutes. When they're cooked through, a fork should easily slide into the potatoes with no resistance, and the potatoes should almost, but not totally, fall apart. 2 Drain the potatoes in a large colander. When the potatoes have finished draining, place them back into the dry pot and put the pot on the stove. Mash the potatoes over low heat, allowing all the steam to escape, before adding in all the other ingredients. 3 Turn off the stove and add the butter, cream cheese, and about 1/2 cup of half-and-half. Mash, mash, mash! Next, add about 1/2 teaspoon of Lawry's Seasoned Salt a...

Ingredients 12 ounces green beans, preferably haricot verts, trimmed 2 tablespoons sliced almonds 1 tablespoon extra-virgin olive oil 1 shallot, thinly sliced ½ teaspoon sea salt, plus more for seasoning 1 garlic clove, grated ½ tablespoon fresh lemon juice Freshly ground black pepper Bring a large pot of salted water to a boil and set a large bowl of ice water nearby.  Drop the green beans into the boiling water and blanch for 2 minutes. Drain, and immediately immerse in the ice water to stop the cooking process. Drain, and transfer to a towel to dry. Heat a cast-iron skillet over medium heat. Add the almonds to the dry skillet and toast until golden brown, 2 to 3 minutes. Remove the almonds from the pan and set aside. Add the oil to the pan (turn down the heat down if necessary), then add the shallot and the salt and sauté for 2 minutes. Add the green beans and sauté, 2 to 4 more minutes, until the green beans are warmed through and tender.  Remove the pan from the heat, add...