Category: Fruits & Vegetables

Lee’s Chunky Applesauce

Chunky applesauce

I bought a few Gala apples at the end of the summer that tasted kind of flat and flavorless so I just left them in the fridge, planning to turn them into pie or turnovers at some point.  Weeks later, craving something sweet and easy to make, I decided to turn my flavorless apples into

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Vegetarian Bean Chili

I whip out this dish when I crave Chili Con Carne, but am all out of ground meat. And since this version is just as hearty, I don’t miss it. The beans are the star here and I use whichever I have on hand—kidney, pinto, black, or a combination of these—it doesn’t matter. (Kidney beans

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Shakshuka (Poached Eggs in Tomato Sauce)

closeup photo of shakshouka in a skillet

My first taste of this classic Middle Eastern dish was at an entirely inauthentic location—a fast casual tea shop near my job. Nevertheless, it was an amazing experience. I’m no stranger to tomato sauces, but I’d never had one in quite this way—zesty and seasoned with earthy spices like paprika and cumin. Paired with a

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Agua de Fresa con Limón (Strawberry Water with Lemon)

glass of agua de fresa (aguas frescas) garnished with mint and a strawberry on a wooden surface

Lying somewhere in the middle ground between flavored water and juice, the classic Mexican drink aguas frescas (lit. “fresh waters”) comes in many different varieties, often featuring fresh fruit. I use frozen strawberries in my version because they are already a staple ingredient in my kitchen and come conveniently pre-hulled. Garnish with a sprig of

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Tomato Avocado Toast with Eggs

photo of tomato avocado toast with eggs on a turquoise IKEA FÄRGRIK 8-inch side plate on a wooden surface

I will admit, avocado is an acquired taste. I didn’t become a fan of the fruit–yes, it’s a fruit; a berry to be exact–until recently. For me, it’s best used for its creamy texture than for its taste. More specifically, I treat it almost like a soft, melty cheese. This open-faced sandwich is a perfect

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