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It’s zucchini season! Woohoo! Serves: 4 Prep time: 10 min Cook time: 35 min Ingredients Lime Cashew Cream 1cup raw cashews 1cup water 1garlic clove 2tablespoons fresh lime juice 1/4teaspoon sea salt, heaping Enchiladas 1tablespoon extra-virgin olive oil, plus more for brushing 1small yellow onion, halved and thinly sliced 1poblano pepper, stemmed and seeded, sliced into thin strips 1/2t

This looks scrumptious to serve either in salad form or smothered on a piece of toast. If you give it a go, let us know which way you prefer it! Ingredients1 15-ounce can chickpeas, drained and rinsed 2 tablespoons pitted, halved and very thinly sliced black olives 1 tablespoon finely chopped red onion 1 tablespoon chopped fresh parsley Zest and juice from half a lemon (if you’ve got one of those sad, juiceless lemon

Such a fresh take on the French classic – you can bet we’ll be making this salad this week! Ingredients 1 pound baby Yukon Gold potatoes, halved 8 tablespoons extra-virgin olive oil 2 teaspoons kosher salt, plus more to taste 1 ¼ teaspoons black pepper 2 large eggs 2 tablespoons red-wine vinegar 2 teaspoons Dijon mustard 1 teaspoon minced garlic (about 1 clove) 1 anchovy fillet, minced (optional) 6 ounces

If this rambling from Neven Mrgan’s Blog doesn’t convince you to make this deliciously cheesey broccoli sandwich we don’t know what will… Broccoli’s qualities become self-evident to you at some point later in life, when your taste buds are bored with sugar and ham and they crave something that reminds them of Mother Earth. Plus, enjoying broccoli gives you permission to eat a sandwich and feel fine

According to the Internet, this will be the “best broccoli of your life”. We’re definitely intrigued. Has anyone tried this? Does it live up to the hype? Ingredients:4 pounds broccoli (note: if you like to slice and roast the stalks too, you won’t need to buy quite as much) 4 garlic cloves, peeled and thinly sliced 1 splash good olive oil 1 1/2 teaspoons kosher salt 1/2 teaspoon freshly ground black

Doesn’t this just look like the most delicious toast to savor with a glass of wine while sitting on the patio enjoying this beautiful Spring weather?? Ingredients 3 tablespoons olive oil 4 garlic cloves, peeled and thinly sliced Salt and red pepper flakes 1 15-ounce cannellini beans, drained and rinsed (about 1 3/4 cups) Half a 14-ounce can artichoke hearts, drained, chopped 1/4 cup chopped flat-leaf parsley Gr

So ready for all the Spring veggies!!! Ingredients 6 cups water1 1/2 tablespoons kosher salt, plus more to taste1/2 pound spaghetti5 tablespoons extra-virgin olive oil, divided3 bunches scallions1/4 teaspoon red pepper flakes (optional) Directions Add the water to a large saucepan and set on the stove over high heat to come to a boil. When it’s very hot, add the 1 ½ tablespoons kosher salt (this will probably happen

So we’re having a potluck tomorrow guys! It’s going to be here at Maha…and we wouldn’t be disappointed if someone decided to bring this. Just sayin. Ingredients 1 cup plus 2 tablespoons (150 grams) all-purpose flour 1/4 teaspoon fine sea or table salt 1/3 cup (40 grams) powdered sugar 1/2 cup (4 ounces or 115 grams) unsalted butter, cold is fine, cut into a few chunks 1/2 teaspoon vanilla extr

I found this recipe on a very cold, very snowy day, while enjoying a steaming cup of tea and couldn’t think of anything that sounded better than one of these scones…and of course a snow day baking project commenced! And they were glorious! Ingredients:1 cup heavy cream2 1/3 cups bread flour, preferably Gold Medal1/4 cup sugar3 teaspoons baking powder, only an aluminum free variety3/8 teaspoon fine sea sal

So Deb from SmittenKitchen claims this is the best thing she’s had all year, and since everything on this site is just absolutely delicious, this 10 minute (yes that’s the claim) dish must be up there! Note from SmittenKitchen: I make this with cucumbers and carrots because it’s what I have around most often, but I think this could be good with many other vegetables, even leftovers, so go ahead, clean out