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...
Avocado lovers, you're in luck. This week's meal plan has no shortage of this wonderful green fruit, so make sure to stock up on avocados at all stages of ripeness. Before you know it, you'll have made it to the weekend and there's a rich chocolate dessert with your name all over it. Happy cooking!
Trying to find new and delicious ways to use up those fresh summer tomatoes? Turn them into a quick and easy sauce to spoon over luscious spaghetti squash noodles.
Feedfeed Tip To cook the spaghetti squash, you can either halve the squash lengthwise, brush with olive oil, and bake cut-side down for 35-45 minutes, or you can use a fork to prick holes in the squash and microwave it for about 10 minutes (rotating once halfway through).
This avocado burger may seem unassuming, but don't be fooled. It's super easy to throw together at the last minute, and it's totally packed with flavor!
Feedfeed Tip Want to save some time? Go ahead and pre-bake a bunch of potatoes at the beginning of the week, and keep them wrapped in tinfoil in your fridge. All you'll need to do is reheat them, stuff with desired toppings, and drizzle with sauce.
Feedfeed Tip Buying avocados for the week can be tricky. Try to buy a variety of ripe and underripe 'cados so that you'll always have a ripe one on deck.
You're definitely going to want to bookmark this cashew cheese sauce. Great for nachos, this luscious vegan sauce is also great for pasta, tacos, or quesadillas.
