Easy Braised Kimchi Chicken
“Cookbook author Julia Turshen uses only five main ingredients—chicken, kimchi, garlic, scallions and oil—to make one of the tastiest and simplest braises”
Chicken Sausage with Potatoes and Sauerkraut
“Here’s our weeknight version of “dressed sauerkraut,” made with chicken sausage. And although any type of sauerkraut can be used, we prefer the crisp texture of refrigerated kraut over canned. Serve with roasted carrots and some mustard to spread on the sausage”
Vinegar Roasted Vegetables
“You might think that much acid would make them too tart or acrid but I assure you, the vinegar steams in with the garlic and herbs and lends a rather delicated flavour then caramelized up at the end when the foil is removed. Pure happiness.”
Miso-Tahini Soup
“Kabocha squash is an alternative to delicata squash here. Or any winter squash, really. And the recipe calls for white miso here, but you can certainly experiment with another type of miso, or a blend. Just keep in mind some are much saltier (and stronger) than others, so add gradually if you’re unsure.”
Kefir Pancakes
“These fluffy pancakes are smaller than typical American pancakes with a tender crumb and a delicious crispy outside. They are made with my secret ingredient called Kefir. Kefir is a tangy, slightly fizzy, FANTASTIC fermented milk beverage with tremendous health benefits to your body. It contains tons of beneficial bacteria that help boost our digestive system and overall health.”
Kombucha Ice Cream Float
“A swirling sweet glass of creamy ice cream and fizzy fruity kombucha–this Kombucha Ice Cream Float is an easy summertime treat with endless variations!”