Your daily source for what to cook, bake, eat & drink! A crowdsourced publication and community curated by Julie Resnick and The Feedfeed Editorial Team, with event spaces and studios in Bushwick and LA. Supporters of great content creators, good brands and sustainability minded organizations. Editorial Team - Julie and Dan Resnick, Jake Cohen, Molly Adams, Rachel Gurjar, Sahara Bohoskey, Rachel Dolfi and more...
2 lbs fresh spinach 3 cups crumbled feta Dill Scallions 1 package of phyllo (frozen) 1 jalapeño 1 onion 1 large can (28 oz crushed tomatoes) 2 cans chickpeas 1 jar marinara sauce 1 lb ground pork Large block parmesan cheese Heavy cream 1 lb penne pasta Fresh basil 1 lb fresh mozzarella 2 lemons Dill pickles 2 romaine hearts 1 bunch lacinato kale 2 lbs pizza dough 1 lb small potatoes 1 red onion Ricotta 4 bananas Cocoa powder Dates 1 large container Greek yogurt 4 large baking potatoes Chives
PANTRY ESSENTIALS (things we assume you have, but if not, stock up!)
Olive oil Salt and pepper Eggs Sugar Cumin seeds Garlic Chili powder Paprika 1 baguette (or loaf of bread of choice) Fennel seeds Breadcrumbs Dijon Oats Milk (of choice) Vanilla extract 3 oz dark chocolate
OPTIONAL FLAVOR ENHANCERS (Things that would be nice to add to the recipes we chose, but not essential)
Feedfeed Tip When working with phyllo dough, be sure keep it covered with plastic wrap and a tea towel at all times to prevent it from drying out. Also, you'll want to use a soft-bristled pastry brush to add the oil so you don't tear the delicate sheets.
We called for jarred sauce in the ingredient list above to make this recipe weeknight friendly. Make the meatballs as written in the recipe, and just simmer your store bought marinara on the stove before adding cream and the browned meatballs.
Feedfeed Tip When rolling the meatballs, lightly coat your hands with oil. It will prevent the meat from sticking to your hands which will make it easier to avoid overworking the meat, which can result in tough and chewy meatballs.
The secret to the umami flavor in this vegetarian reinvented classic? Dill pickles. It gives the homemade dressing just the right amount of punch. @acouplecooks made this delicious salad from her new book Pretty Simple Cookingfor us at Feedfeed a few weeks back, check it out here! Serve this salad with leftover pasta from the night before to round out the meal and reserve extra chickpeas for tomorrow night.
It's hard to beat a loaded baked potato, especially when it's filled with crispy chickpeas and tangy garlic yogurt! Use the chickpeas leftover from the night before to make the crispy topping here.
Feedfeed Tip Use kitchen shears to get perfectly 'snipped' chives for topping these potatoes (and all your spring dishes!). Using shears is a more delicate way to handle herbs and will prevent them from bruising.
We called for store bought pizza dough to give you more time to relax on Friday evening, but if you have a go-to homemade recipe, feel free to go that route instead.
