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...
It may be pretty chilly outside, but it sure is toasty in the kitchen! Set yourself up for a week of delicious dinners with this menu. From fritters to fries to crunchy kale salads, there's plenty to get excited about! Happy cooking!
1 head of broccoli
2 (12-oz.) bags frozen corn
1 (12-oz.) bag frozen peas
1 chili pepper
Fresh flat leaf parsley
Fresh chives
1 bunch lacinato kale
4 heads romaine lettuce
1 small block Parmesan cheese
1 jar pepperoncini peppers
1 jar roasted red peppers
1 jar pitted mixed olives
1 (15-oz.) can chickpeas
1 small jar artichokes
1 red onion
1 (15-oz.) can diced tomatoes
2 shallots
5 oz. salmon fillet
1 dozen eggs
6 avocados
2 cucumbers
1 lime
5 lemons
3 large russet potatoes, cut into fries
2 bone-in Rib Eye steaks
1 head of garlic
4 medium sweet potatoes
1 red onion
3 apples
1/2 cup hazelnuts
1/2 cup dried cranberries
1 pomegranate
½ cup raw cashews
1 stick butter
1 half gallon plant-based milk of choice
PANTRY ESSENTIALS (things we assume you have,
but if not, stock up!)
We never get tired of a winter salad, and this seasonal kale number certainly fits the bill. Go ahead and make a double batch of the cashew Caesar dressing–it's that good!
Feedfeed Tip For homemade coconut whipped cream, toss a can of full fat coconut milk into the freezer the night before, and whip the solids with a splash of maple syrup. Yum!
