For one pint jar: Add all the ingredients to a pint jar and screw the lid on. Shake gently to distribute. Refrigerate overnight, then enjoy! These will keep in the fridge for at least a month. Two cucumbers will yield about 3 jars. I just use the amounts listed above for each jar.
Heat oil in a large skillet. Brown turkey, onion, and red pepper all together. Add remaining ingredients except cheese and tortillas. Simmer for 5-10 minutes. Taste and adjust seasonings/vinegar as necessary. Depending on what size tortillas you use, you should get 10-12 burritos. To roll them, fold in the left and right sides, then roll […]
For the Dressing: For the Salad:
From Amber 8 tablespoons (1 stick) unsalted butter2 cups small-diced onion (about 1 large)4 celery stalks, cut into medium dice3 carrots, cut into medium dice2 garlic cloves, minced3 medium poblano peppers, seeded and cut into medium dice1 1/2 teaspoons kosher salt1/2 teaspoon freshly ground black pepper1 teaspoon ground cumin1/4 teaspoon dried thyme8 cups (2 quarts) […]
From Natasha’s Kitchen For the Rolls For the Filling: For the Glaze:
Start by putting the diced onion in a bowl with the lime juice and toss them together. Let that sit for about 10 minutes while you chop and prep everything else. Stir it all together et voilà.
This soup tastes 100% better on Day 2 than on the day you make it. Use whatever veg you have in the freezer or fridge.
From Melissa Clark
Adapted from Cookie & Kate The recipe was originally a vegan soup and it is delicious. Cam is a meat-eater, so sometimes I add hot Italian sausage. Either way, it’s a winner.
stuff that works 