Step 2Stir together shallots, vinegar, mustard, thyme, honey, salt, and pepper in a bowl. Let stand 10 minutes. Slowly whisk in oil until combined.Step 3Place cooked rice, spiralized squash, and Swiss chard in a large bowl. Add half of the dressing; toss to coat. Divide mixture among 4 bowls. Top each serving evenly with red beets, apple, golden beet, feta, and pepitas.
Step 1Preheat oven to 300°F. Whisk together soy sauce, olive oil, maple syrup, liquid smoke, garlic powder, paprika, and black pepper in a medium bowl.Step 2Toss coconut in marinade, and place in a single layer on a baking sheet lined with parchment paper. Bake until crispy, 12 to 15 minutes. Remove from oven; let cool to room temperature, about 10 minutes.
If you’re a fan of nut milk, you have to try pistachio milk. Our DIY version is so easy to make—just soak the nuts overnight, blitz them in a blender with some water and agave syrup, and enjoy. We especially love adding a splash of this pistachio milk to our smoothies, desserts, or morning coffee.How to Make ItCombine pistachios and 3 cups water in a bowl; let stand at least 8 hours or overnight.
Serve these black-eyed peas with collard greens and cornbread for a Southern New Year& 39;s feast. All 3 dishes symbolize good fortune; they& 39;re also just plain delicious. If you can& 39;t find a ham hock, substitute a smoked turkey leg or wing. Add cooked peas to stews or salsa, or sauté with rice, garlic, and bell pepper for hoppin& 39; John.
Step 1Preheat oven to 425°F. Place turkey wings on a wire rack set on a sheet pan. Bake at 425°F until well browned and crisp, about 1 hour.Step 2Transfer wings to a large Dutch oven. Add stock, onion, carrot, celery, and garlic; bring to a boil over high. Reduce heat to low, and simmer until reduced by half, about 1 hour.