TO MAKE 4 CREPES, Prepare the chickpea crepe batter (get the recipe here.) Set aside. place 16 baby beets in a piece of aluminum foil large enough to completely wrap around them. Drizzle with 1 tablespoon olive oil, seal in the foil, and roast in an oven preheated to 450°F for 50 minutes or until tender. Cool, peel, and cut the beets into bite-size pieces, then gently smash them. In […]
TO MAKE 4 CREPES, prepare 4 Chickpea Crepes (get the recipe here). Set aside. Toast 1⁄4 cup pine nuts in a small skillet over medium heat, stirring frequently, around 3 minutes; set aside. Roughly chop 1 large bunch of Swiss chard with the thick stems removed. Chop 1 small yellow onion, heat 2 tablespoons olive oil in a large skillet over medium heat, add the onion, and sauté until soft, […]
TO MAKE 4 CREPES, prepare 4 Chickpea Crepes (get the recipe here). Set aside. Heat 2 teaspoons olive oil until hot but not smoking in a large, nonstick skillet. Carefully crack 2 eggs into the pan, without touching, and fry to desired doneness. Repeat with 2 more teaspoons olive oil and 2 more eggs. Place 4 crepes on individual plates, top each with 1⁄2 an avocado mashed with a fork […]
Who needs fussy, wheat flour–based crepes when you can whip up a protein-packed GF crepe batter that doesn’t need to rest overnight, never gets rubbery, and is versatile enough to become your go-to wrap for everything from breakfast to dinner to dessert? Make it into a snack with a schmear of butter or Nutella or a meal with fillings ranging from sautéed veggies to sliced sausages to smashed avocado and a […]
It’s rare that we find a recipe so revolutionary that we feel obligated to make sure everyone knows about it. But this chicken is that and then some. James Beard Award-winner and two-Michelin-star chef Daniel Patterson shared it for our Winter 2015 issue, where he finished it with fried herbs and a herb vinaigrette. (It’s genius.) But the simple 2-ingredient, 1-minute-prep chicken is a revelation all by itself, especially because […]
Simple enough for weeknights, but impressive enough for guests, this quick, gluten-free, dairy-free salmon recipe delivers a colorful, vibrantly flavored one-dish dinner in no time. Serves 4 ½ cup plus 1 tablespoon extra-virgin olive oil ¼ cup sherry vinegar 1 tablespoon minced shallot 1/2 teaspoon kosher salt 8 ounces cherry tomatoes, halved 4 cups green beans, ends trimmed 4 6-ounce salmon fillets In a mixing bowl, combine ½ cup olive […]