Serves 2 This bowl features a blend of bananas, oats, and Greek yogurt -- a tangy and filling base. The toppings add a bit of crunchiness, saltiness, sweetness, and healthy nutrients to the experience. Fun Fact: did you know cocoa nibs are actually good for you? It’s true - one ounce has 9 grams of fiber- what a delicious reason to eat them for breakfast! Directions: 2. Pour the banana and oat mixture into bowls and top with granola, banana slices, cocoa nibs, almonds, and pumpkin seeds. |
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Perfect For Making Soup |
Zavor Lux Edge 8 Qt. Multi-Cooker ![]() Such a versatile appliance! It's a slow cooker, pressure cooker, rice cooker, and yogurt maker. |
Breville Control Grip Blender ![]() One-touch operation for continuous or pulse modes. Puree soups right in the pot. |
Cuisipro Tempo 4oz Laddle ![]() Serve it up in style. |
Le Creuset 10 Qt. Stockpot ![]() Enameled steel for durability. Heavy bottom for even heating without scorching. |
Staub 4 Qt. Round Cocotte ![]()
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Rancho Gordo Midnight Black Beans ![]() Midnight is a true black bean with a rich, traditional black bean flavor and texture. |
Serves 4 This chunky tomato soup assembles quickly and is filled with savory, satisfying flavors. Nothing pairs better with tomato soup than grilled cheese! For a complete meal, garnish this soup with grilled cheese “croutons.” Simply cut up a few grilled cheese sandwiches into bite-sized pieces, and add to each bowl. For extra flair, finish it off with some fresh basil, chiffonade. Directions: |
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Serves 6-8 This soup features low-calorie and high in protein green lentils! - a great choice for a healthy meal. Lentils are packed with fiber and iron - making them both filling and good for you. The savory aromatics, warm spices, and flavorful coconut milk round out the flavors of this soup. Garnish with some fresh cilantro and lime juice for a feel-good meal.
For the Lentils: Garnishes: Directions: 1. In a food processor, blend together the soup base ingredients until smooth, then set aside. |
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Serves 6 This soup is filled with colorful veggies, lean chicken, and savory broth. But let’s face it, the real reason we love this soup is that of the garnishes! Elevate your experience with toppings - load up on green onions, avocado, cilantro, a zing of fresh lime juice, and even a little sour cream. So delicious!
Garnishes: Directions: |
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Gifts For Everyone On Your List |
All-Clad Stainless Saute Pan w/ Lid, 3 Qt ![]() |
Staub 4 Qt. Round Cocotte, Turquoise ![]() |
CDN Pro Accurate Grill Thermometer ![]() |
Zwilling Pro Santoku, 7" ![]() |
Wusthof 8-Piece Steak Knife Set, Black ![]() |
Le Creuset Buffet Casserole w/ Lid 3.5 Qt, Marine ![]() |
Makes about 50-60 cut-out cookies Unleash your creativity with some easy, edible art. Rolled sugar cookies, iced and embellished, create plenty of visual appeal on the holiday cookie plate, or as gifts for friends. Cookie Directions: 2. Combine the flour and salt in a medium bowl; stir to mix evenly. Add, one-third at a time, to the butter-sugar mixture on low speed until thoroughly mixed. 3. Gather the dough into a rough ball, and divide in half. Flatten each half into an oval shape that’s about 1/2-inch thick. (The oval shape will help in the next step of rolling.) Wrap each oval well, and chill for an hour or up to 3 days. The dough may also be frozen at this stage for later use. 4. Remove a dough disk from the refrigerator and allow to soften slightly at room temperature until it rolls out easily to a 1/4-inch thickness using a pastry mat or piece of parchment paper as a rolling surface. Dust with flour as needed, but sparingly so. Re-chill the rolled out dough for 15-20 minutes. Chilling will help cut and retain the detailed shapes in the next step. Repeat with the second disk. 5. Cut out shapes from each chilled, rolled sheet of dough. Place the shapes, leaving space in between each cookie, on a baking sheet (lined with a silicone baking mat, or parchment paper, if desired), and chill in the refrigerator for 15-20 minutes before baking; this will minimize spreading in the initial baking phase and assist in retaining the detail of the shapes. 6. Combine scraps from the first cutting of both sheets and roll out again, chill, and cut additional shapes. Repeat until all the dough is prepared. (The less re-rolling of dough, the better it is for a tender cookie). 7. Preheat the oven to 350°F. Bake the chilled, cut-out shapes for 12-14 minutes or until a light fingertip press in the center of the cookie springs back. (For smaller cookies, bake for less time.) Don’t allow more than a hint of browning to occur. 8. Allow the cookies to set by cooling on the pan for 5 minutes, then transfer to a cooling rack for completion of the cooling. Cooling on a rack allows the cookies to crisp and resist excess moisture retention that might make them soggy. 9. Once completely cooled, the cookie shapes may be stacked and stored in an airtight container until time to decorate. (See Icing Recipe below) |
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Sugar Cookie Icing Icing Directions: |
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