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Follow KitchenCoop via Email. Green pea and mint spread. 2 cups shelled fresh green peas, or frozen peas (NOT canned). 1 bunch fresh mint, washed and dried. 1 clove garlic, chopped. 2 tbsp whole almond butter. Salt, black pepper. Pinch of cayenne pepper. Water, if needed. Serve with crispy multigrain crackers or fresh baguette. This spread can be made a day ahead and stored in the fridge in an airtight container. It should keep for 2-3 days. July 1, 2014. Here is what is on the game day menu:. Blue chees...

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KitchenCoop | kitchencoop.wordpress.com Reviews

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Follow KitchenCoop via Email. Green pea and mint spread. 2 cups shelled fresh green peas, or frozen peas (NOT canned). 1 bunch fresh mint, washed and dried. 1 clove garlic, chopped. 2 tbsp whole almond butter. Salt, black pepper. Pinch of cayenne pepper. Water, if needed. Serve with crispy multigrain crackers or fresh baguette. This spread can be made a day ahead and stored in the fridge in an airtight container. It should keep for 2-3 days. July 1, 2014. Here is what is on the game day menu:. Blue chees...

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KitchenCoop | kitchencoop.wordpress.com Reviews

https://kitchencoop.wordpress.com

Follow KitchenCoop via Email. Green pea and mint spread. 2 cups shelled fresh green peas, or frozen peas (NOT canned). 1 bunch fresh mint, washed and dried. 1 clove garlic, chopped. 2 tbsp whole almond butter. Salt, black pepper. Pinch of cayenne pepper. Water, if needed. Serve with crispy multigrain crackers or fresh baguette. This spread can be made a day ahead and stored in the fridge in an airtight container. It should keep for 2-3 days. July 1, 2014. Here is what is on the game day menu:. Blue chees...

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kitchencoop.wordpress.com

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honey glazed squash | KitchenCoop

https://kitchencoop.wordpress.com/2011/10/09/honey-glazed-squash

Follow KitchenCoop via Email. The appearance of butternut, hubbard and acorn, squash at the market is a sure sign that fall has arrived. This is a simple way to serve squash that requires little work but has lots of flavour. 1 medium-sized butternut or acorn squash. 1 heaping tsp cinnamon. Preheat oven to 350F. Cut squash in half. Scoop out seeds and guts with spoon (an ice cream scoop can also be very helpful here). Cut squash into equal size wedges. Click to email (Opens in new window). October 9, 2011.

2

green pea and mint spread | KitchenCoop

https://kitchencoop.wordpress.com/2014/07/01/green-pea-and-mint-spread

Follow KitchenCoop via Email. Green pea and mint spread. 2 cups shelled fresh green peas, or frozen peas (NOT canned). 1 bunch fresh mint, washed and dried. 1 clove garlic, chopped. 2 tbsp whole almond butter. Salt, black pepper. Pinch of cayenne pepper. Water, if needed. Serve with crispy multigrain crackers or fresh baguette. This spread can be made a day ahead and stored in the fridge in an airtight container. It should keep for 2-3 days. Click to email (Opens in new window). July 1, 2014.

3

not your childhood Brussels sprouts* | KitchenCoop

https://kitchencoop.wordpress.com/2013/11/27/not-your-childhood-brussels-sprouts

Follow KitchenCoop via Email. Not your childhood Brussels sprouts*. Unless your childhood was incredibly tasty and culinarily adventurous, in which case you should call your parents right now and thank them. SERVES 4 AS A SIDE DISH. A few slices chopped pancetta, bacon, or prosciutto. Approximately 1/2 cup finely grated asiago or Parmesan cheese. About 2 dozen Brussels sprouts. Fresh black pepper, to taste. Click to email (Opens in new window). Click to print (Opens in new window). November 27, 2013.

4

crunchy granola – revisited | KitchenCoop

https://kitchencoop.wordpress.com/2014/01/09/crunchy-granola-revisited

Follow KitchenCoop via Email. Crunchy granola – revisited. MAKES APPROXIMATELY 12 CUPS. 5 cups organic rolled oats. 1 1/2 cups raw whole unsalted almonds. 1 cup raw sunflower seeds. 1 cup raw pumpkin seeds. 2 tsp ground cinnamon. 1 tsp ground ginger. 1/4 tsp ground nutmeg. 3/4 cup liquid honey. 1/4 cup maple syrup. 1 1/2 cups mixed dried fruit (craisins, raisins, dried cherries, chopped apricots). 1/3 cup shredded coconut (optional). Preheat oven to 300F. You can view the original granola recipe here.

5

inspiration January 2013 | KitchenCoop

https://kitchencoop.wordpress.com/2014/01/01/inspiration-january-2013

Follow KitchenCoop via Email. I was going through a stack of books the other day and came across my copy of Tamar Adler’s. A book I cannot recommend highly enough. I have dog-eared several pages, some with recipe ideas, but also many with prose whose sentiments carry such sensible and grounded cooking guidance. I was particularly reassured to have reviewed this passage just hours before baking a sticky toffee pudding that was to be part of a New Year’s Eve dinner gathering. What I am reading…. My holiday...

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Follow KitchenCoop via Email. Green pea and mint spread. 2 cups shelled fresh green peas, or frozen peas (NOT canned). 1 bunch fresh mint, washed and dried. 1 clove garlic, chopped. 2 tbsp whole almond butter. Salt, black pepper. Pinch of cayenne pepper. Water, if needed. Serve with crispy multigrain crackers or fresh baguette. This spread can be made a day ahead and stored in the fridge in an airtight container. It should keep for 2-3 days. July 1, 2014. Here is what is on the game day menu:. Blue chees...

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