Your daily source for what to cook, bake, eat & drink! A crowdsourced publication, community and shop curated by Julie Resnick and The Feedfeed Editorial Team - Julie Resnick, Clare Langan, Molly Adams, Alexa Santos, Katie Melody, Andrea Loret de Mola, and Lisa Thompson. We are the biggest fans of our amazing contributors, the #feedfeed community! Thank you for sharing your amazing meals with us!
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!
