Ingredients: 3 tablespoons butter 5 onions, 4 thinly sliced and 1 peeled 1 bay leaf Sea salt and pepper 1/2 teaspoon ground thyme 1 cup beef consomme 1 1/2 cups sour cream 2 pounds ground chicken 1/2 pound of Gruyere Cheese Fresh Arugula About 1/4 cup worcestershire sauce (eyeball it) A handful flat-leaf parsley, finely chopped EVOO, for drizzling 6 brioche buns, split Directions: Heat the butter in a large skillet over medium heat. Add the sliced onions and bay leaf; season with salt, pepper and the thyme. Cook, stirring occasionally, until ...

This dish is heart warming on these cold spring nights. I usually cook a big batch of grains before my  work week to make this easy dinner a weeknight staple. This meal is naturally gluten free and protein packed especially when served on a bed of quinoa. This recipe serves 2 large bowls. Za'atar Tahini Sauce 4 tablespoons fresh lemon juice 2 tablespoons tahini 1 tablespoon toasted sesame seed oil 1 tablespoon white miso ½ teaspoon pure maple syrup ½ teaspoon za’atar + more for garnish Splash of filtered water to thin out if necessary Bowl 1 medium sweet potato, ...

Pupusas are thick corn cakes filled with cheese. They are native to the Central American country of El Salvador. They are made here with a yellow corn flour called masa harina and stuffed with Monterey Jack and queso fresco, a variety of fresh cheese. 1. Prepare Ingredients Preheat oven to 425°F. Rinse all produce. Break cauliflower into 1-inch florets. Peel kohlrabi until white flesh is visible and cut into ½-inch dice. Quarter Brussels sprouts through roots. 2. Make Pupusa Dough In a large bowl, mix together masa harina and 1 teaspoon kosher salt. Stir in 1¼ cups warm water, a ...