This watermelon cooler is perfect for your summertime parties—just blend it ahead of time, and it’ll keep in the fridge for up to two days. When it’s time to serve it, shake well and pour over ice! Makes 8 servings Ingredients: 3 pounds (1.4 kg) seedless watermelon cubes 1 cup coconut water Juice from 1
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Easy Spinach Ricotta Pasta Prep time 10 mins Cook time 20 mins Total time 30 mins Total Cost: $3.16 Cost Per Serving: $0.79 Serves: 4 Ingredients ½ lb. uncooked fettuccine $0.75 2 Tbsp olive oil $0.32 2 cloves garlic $0.16 ½ cup milk $0.24 1 cup whole milk ricotta $1.22 ¼ tsp salt $0.02 Freshly cracked pepper $0.05
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Ingredients Flautas: 6 Flour tortillas 2 packages Soyrizo 1 Russet Potato- small dice 2 cups Black beans- cooked 1 cup Corn- fresh or frozen 2 Zucchini- small dice 1 Yellow onion- small dice 5 cloves Garlic- chopped 1 tbs Cumin 2 tsp Chili powder 1 tsp Oregano Sea salt, and black pepper- to taste Pickled
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Ingredients 2 cups fresh strawberries 1 cup extra virgin olive oil 1/3 cup pear vinegar ½ cup honey 1 Tablespoon kosher salt Steps: Rinse strawberries and remove tops. Place in a blender and with pear vinegar and honey. Blend until combined. Add oiling a slow steady stream while blender is running. Season with salt to
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Ingredients 5 pounds yukon gold potatoes, diced small 2 pounds leeks, cut into half moon 1 pound yellow onions, diced small 3 cloves garlic, minced 1 cup half and half 1 cup whole milk 1 pound cheddar cheese, shredded 4 Tablespoons unsalted butter Procedures Steam potatoes in a medium pot inside a strainer. Steam for
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