Recipe of the Month for October

Coconut-Curry Butternut Squash Soup Ingredients 1/4 cup extra-virgin olive oil 1 teaspoon curry powder 1/2 teaspoon cumin 1/4 teaspoon chili powder 1/8 teaspoon cinnamon 2 yellow onions, sliced 1 large butternut squash, peeled and seeded, cubed 1 1/2 teaspoons kosher salt 1 (13.5-oz.) can coconut milk Water as needed 1/2 teaspoon apple cider vinegar Instructions… Continue reading

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Recipe of the Month for September

Whipped Feta Dip Ingredients 8 ounces feta cheese, crumbled ¾ cup whole milk Greek yogurt 2 tablespoons extra-virgin olive oil, plus more for serving 2 tablespoons fresh lemon juice 1 garlic clove Aleppo pepper or red pepper flakes, for garnish Chopped parsley, for garnish Pita bread, baguette, or fresh veggies, for serving Instructions In a… Continue reading

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