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, Molly Adams, Rachel Gurjar, Sahara Bohoskey, Rachel Dolfi, Andrea Loret de Mola and more...
THE GROCERY LIST (the must-haves!)
1 bunch parsley
1 shallot
1 medium kabocha squash
2 large leeks
4 inch piece ginger
2 inch piece fresh turmeric
3 limes
1 red cabbage
1 bunch scallions
1 bunch cilantro
1 zucchini
1 sweet potato
2 heads of cauliflower
1 lemon
1 avocado
1 jalapeño
1 (5 ounce) container baby kale or spinach
2 large onions
3 bell peppers
1 pound wild rice
1 quart fresh apple cider
1 quart chicken stock or broth
1 bottle dry white wine (or replace with chicken stock)
1 quart vegetable broth
1 (14 ounce can) full fat coconut milk
4 ounces soba noodles
2 (15-ounce) cans black beans, drained and rinsed
8 ounces plain greek yogurt
8 slices Deli American
1 6 ounce container hummus
2-3 pounds skin-on, bone-in chicken (thighs or cut of choice)
1 ½ - 2 lbs. Ribeye, frozen for 45-60 minutes, then thinly sliced
4 (10 in.) Italian sub rolls
PANTRY ESSENTIALS (things we assume you have,
but if not, stock up!)
Olive oil
1 pound unsalted butter
Salt and pepper
2 heads garlic
Coarse Grain Dijon mustard
Ground cumin
Honey
Sriracha
Soy sauce
Toasted sesame oil
Rice wine vinegar
Chili powder
Ground turmeric
Ground ginger
Ground cumin
Crushed red pepper flakes
Tahini
Onion powder
Garlic powder
Sugar
Red wine vinegar
Almond flour
Coconut flour
Flax meal
Everything bagel spice
Baking soda
Arrowroot powder
Apple cider vinegar
1 dozen eggs
OPTIONAL (things that will add great flavor but are not required)
Sliced almonds
Pomegranate arils
Edamame
Carrots
Parsley
Lime zest
Avocado
Pickled cabbage
Pickled jalapeños
Banana peppers
Packed full of veggies and dressed with an addicting almond butter dressing; all we can say about these tasty noodles is make extra to pack for lunch! Click the image above to see a video tutorial of this recipe.
We recommend roasted both heads of cauliflower using this method. Chop the extra roasted cauliflower into bite sized-chunks to use for dinner tomorrow evening. Click the image above to see a video tutorial of this recipe.
Feedfeed Tip To test the doneness of a whole roasted cauliflower, use a long wooden skewer. If it's done, you should be able to insert the skewer through the head of cauliflower easily.
