We can’t get enough of this stuff! Pho is classic slow cooked Vietnamese rice noodle soup, in this case, made with hand pulled chicken breast. Many thanks to my friends at PhoNatic for sharing!
Casual
Botika Beef Broccoli
A sweet and sour medley of thinly sliced flank steak, broccoli florets and Brussels sprouts from Chef Geronimo Lopez at Botika inside Historic Pearl Brewery in San Antonio. Served over white rice.
Brussels Sprout Caesar Salad
Tender Brussels Sprouts sprinkled right in to this sizable Caesar, alongside dried cranberries, candied almonds with freshly grated Parmesan. From Executive Chef Brady Cohen at Salty Sow. Enjoy!
Brussels Sprouts with Pancetta
An awesome appetizer or savory side dish from Executive Chef David Skinner of Eculent. It’s the grainy mustard sauce that will win you over!
Cocoa Buie II
A twist on the classic treat, Hot Chocolate. Cozy up next to the fire with a good book and enjoy this hot cocoa elixir!
Chilled Kale Quinoa Salad
This kale and quinoa salad couldn’t be easier to throw together! Toss the ingredients into a large pan, heat, then chill before serving. A super healthy fixing from my friends at FOND bone broth.
Fond-A-Roux
Never underestimate the power of a good gravy. This recipe is simple and incredibly flavorful thanks to the bone broth. It will have you saying “put a roux on it” for every culinary instance going forward!
Yellowbird Vegan Chili
This might be the most delicious veggie chili you’ll ever consume! It’s especially great for the cold winter months — super rich and super spicy. Make this recipe on Sunday night to enjoy throughout the week or cut it in half to enjoy for one night.
Turkey Chili
Zedric’s Turkey Chili is made with lean ground turkey, black beans, corn, tomatoes, poblano peppers, onions, cilantro, cumin and ancho chile powder. This is a tasty, but light, dish that you’re sure to love!
Cabernet Grill’s Venison Black Bean Chili
Who’s hungry?! This venison chili from Executive Chef Ross Burtwell of the Cabernet Grill is a hit in the Hill Country. Try these simple steps at home today, and watch how it comes together here…
Zinc’s Texas Chopped Salmon Salad
A Zinc specialty: Tequila cured salmon with arugula, pepitas, cotija cheese, pearl couscous, sweet dried corn in a creamy, rich basil pesto dressing. Ta-da!
Stuffed Cherry Tomatoes
“There are hundreds of kinds of cherry tomatoes, wonderful for muddling and pickling, but equally great for their firm and delicate texture. Just the stems alone are a work of art. They also make for an opening sensation. They are the perfect bite-size treat, with lots of flavor and juice.” – Cocktail Chef Matthew Biancaniello
Overnight Oats
Quick, easy & healthy, overnight oats can keep for up to 4 days in the fridge and make the perfect grab & go breakfast!
Heirloom Tomato and Baby Octopus Salad
Baby Octopus from Spain on a supremely fresh Heirloom Tomato salad with English Cucumbers and Italian Parsley. Many thanks to Groomer’s Seafood for the recipe!
Spaghetti Squash is Low Cal, High Protein!
Spaghetti squash seems to be every health nut’s go-to carb replacement. We’ve tried many many recipes before, but no other spaghetti squash recipe comes close to this New York nutritionist’s!