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Instagram #5, Spinach and Mushroom Risotto, 8 servings Ingredients: 2 T olive oil 2 T butter 1/2 medium onion, small to medium dice 2 c short grain rice (I used aborio in the video) 1/2 c red wine 64 ounces of liquid (stock or
Instagram #4, “Garbage” Stock Ingredients: Carrot tops, bottoms and peels Celery tops and bottoms Onion tops, bottoms and peels Green bean trimmings Kale stems Herb stems Mushroom stems Instructions: All week long as we cook, we save the items above. Some people compost these, and
Instagram #3, Frittata – 8 servings Ingredients: 2 t olive oil 2 t butter 10 fingerling potatoes, thinly sliced 1/2 medium onion, thinly sliced 3 zucchini small to medium dice 3 c Kale, roughly chopped 1 dozen eggs 2 t https://www.penzeys.com granulated garlic Salt and pepper
Instagram #2, Oven Roasted beans 3 T olive oil 2 t https://www.penzeys.com Granulated Garlic 2 T https://www.penzeys.com Bold Taco Seasoning 2 t salt 1 can beans (any bean) rinsed and drained – in the video I used pinto beans Instructions: Preheat oven to 350 degrees.
Instagram recipe #1, Canned tuna in tomato sauce – 4 servings 2 T olive oil 2 T butter 1/2 medium red onion – thinly sliced (julienne) 1 red pepper – thinly sliced (julienne) 2 garlic cloves, finely chopped 1/4 c red wine 1 large can whole
I’ve technically been unemployed for almost a year now. I was just gearing up to return to work…we launched the website, I had my first speaking gig with the Rev Collective titled “Radical Vulnerability, Navigating through life’s transitions” and I was engaged in conversations with a
Coping skill #3 That saying became one often repeated in my house last fall and winter, when I had the unique priviledge of living old-school with my baby brother (17 years younger), sister-in-law and almost 2 year-old nephew. They moved in while some work was
Coping skill #2, Nature’s bounty How is it that something so very simple (and that I often take for granted) as the rising and shining of the sun holds such potential? For me, it’s an instant mood elevator, so I spent most of the day
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