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...
From Spring forward Salads to Hearty Chicken Sheet Pan Dinners, this week has all the goodies! Make this week's dinner plan a breeze and follow this delicious menu.
1 head garlic
3 lemons
1 orange
1 large head broccoli
2 ½ pounds sweet potatoes
4 Yukon gold potatoes
2 large onions
1 red onion
2 bunches kale
1 head cabbage
1 pound carrots
2 pints cherry tomatoes
1 bunch scallions
4 pounds bone-in, skin on chicken thighs
1 whole chicken
1 pound large shrimp
1 dozen eggs
1 (8 ounce) container labneh
1 (5 ounce) carton plain yogurt
1 block Parmesan cheese
1 (32 ounce) pkg vegetable stock
1 bunch fresh oregano leaves
1 bunch fresh parsley leaves
1 bunch fresh chives
1 bunch fresh mint
Fresh dill
1 bunch green onions
2 (13.5 ounce) cans fire-roasted diced tomatoes
1 (13.5 ounce) can chickpeas
½ cup wild rice
½ cup brown long grain rice ¼ cup blanched almonds ¼ cup golden raisins
PANTRY ESSENTIALS (things we assume you have,
but if not, stock up!)
Kosher salt
Black pepper
Smoked paprika
Ground cumin
Ground coriander
Cinnamon
Garam masala
Five spice powder
Ground turmeric
Cayenne pepper
Crushed red pepper flakes
Olive oil
Unsalted butter
Honey
Tamari
Spring is here which means its time to go heavy on the fresh greens! This hearty rice salad does not disappoint, and the leftovers are perfect for lunches.
