Sautéed Kale with Lemon, Garlic and Tomatoes - The New Baguette
This super simple lemon garlic kale with tomatoes calls for just 6 ingredients and 10 minutes on the stove.| The New Baguette
This super simple lemon garlic kale with tomatoes calls for just 6 ingredients and 10 minutes on the stove.| The New Baguette
The secret to the best dairy-free mushroom risotto? Cooking the rice in miso broth! Read on for all my vegan risotto tips.| The New Baguette
Making vegetable stock from scraps is a great way to reduce food waste, save money, and keep excess cartons out of landfills.| The New Baguette
These baked yuca fries are crispy on the outside and fluffy on the inside. The cilantro dipping sauce is ridiculously addictive!| The New Baguette
Mujadara is a classic Middle Eastern one-pot dish of cumin-scented brown rice and lentils with caramelized onions and garlicky yogurt.| The New Baguette
This weeknight-friendly vegan tomato baked orzo is packed with Greek flavors like chickpeas and olives. Ready to eat in just 40 minutes.| The New Baguette
