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Allison Corbett

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Coconut-Roasted Sweet Potatoes and Collard Greens

Coconut-Roasted Sweet Potatoes and Collard Greens Recipe | Bon Appétit

someone is holding up a fritter with broccoli on it

Pierce Abernathy on Instagram: "This may be my favorite way to eat zucchini. These crisp little pucks are addicting and served with a turmeric yogurt that’s got a kick. Last time I tried to make zucchini fritters I was with @erickurss and I though I could make them without a binder and without removing the liquid from the zucchini.... it was a soggy mess and I learned my lesson. Luckily he made a version of this turmeric yogurt and saved the day. INGREDIENTS fritters: 2 zucchinis (approx. 1 lb) 1 leek, chopped (3/4 cup) 1/3 cup parsley, chopped 2 tablespoons Cornstarch 1/4 cup Flour 1 teaspoon Salt 1 Egg (vegan substitute - flax egg) 2 tbsp water 1/2 tsp black pepper High heat neutral oil for pan frying Turmeric yogurt: 1/2 cup greek yogurt 1 tsp turmeric powder 1/2 tsp black pepper

a white bowl filled with vegetables on top of a table

Pierce Abernathy on Instagram: "Chilled roasted vegetables are one of my favorite salad ingredients. Those little peppers may look hot but they are actually quite mild and called habanada peppers. Very very good. If you can't find preserved lemons you could use the zest of a lemon and more lemon juice. Ingredients: 4 small beets 1/4 pound assorted mild peppers 1/4 pound green beans Dressing// 1 tbsp preserved lemon, finely chopped 1 tsp Aleppo pepper or red pepper flakes 1 tbsp fresh oregano, chopped 1 small clove garlic, grated 1/2 tsp honey Juice of 1/2 lemon 1 tsp salt 1/4 cup olive oil 2 handfuls of salad greens Preparation: 1. Preheat the oven to 425F/220C. 2. Remove stem and root side of beets and transfer to a large piece of tin foil. Lightly coat with olive oil and season wit

a white plate topped with fruit salad on top of a wooden table

Creative Breakfast Recipes

Citrus Salad Recipes

Mother's Day Brunch Menu

Pierce Abernathy on Instagram: "Citrus salad incoming. It’s sweet, it’s salty, it’s fatty, it’s crunchy. A plethora of citrus with shaved fennel and kohlrabi swimming in a Meyer lemon vinaigrette. Ingredients: 1 grapefruit 2 blood oranges 2 Cara Cara orange 1 fennel bulb, shaved 1 shallot, thinly sliced 1 small kholrabi, thinly sliced and cut into strips 1/3 cup pitted Castelvetrano olives, sliced Dressing// 1 Meyer lemon, zested and juiced 1 tsp white balsamic vinegar 1 tsp Urfa pepper 1 tsp salt 2 tsp honey 1/4 cup olive oil Slivered almonds to garnish Ricotta salata to garnish Fennel fronds to garnish Preparation: 1. Supreme the citrus. Removing the skin, pith, and membrane. 2. Using a mandolin or sharp knife, shave the fennel, shallot, and kohlrabi. Cut kohlrabi pieces in

a bowl filled with food sitting on top of a table next to a window sill

Simple Pastas

Pasta Salad With Feta

Pierce Abernathy on Instagram: "Caramelized leek and zucchini pasta salad with feta. Can’t count how many zucchinis I’ve eaten here. My favorite has simply just been boiled then covered with olive oil and sea salt. For me, simple pastas are the best pastas."

a green and white plate topped with food on top of a wooden table next to a cup

Pierce Abernathy on Instagram: "Beets, sunchokes, and a broccoli rabe gremolata. Tender sweet poached badger flame beets, sautéed and butter fried sunchokes, and thinly sliced broccoli rabe, garlic, sherry vinegar, and pistachios. Badger flame beets from @row7seeds Broccoli rabe and sunchokes from @lanisfarm"

a bowl of food sitting on top of a window sill

Pierce Abernathy on Instagram: "Needed some comfort food. Kimchi, pumpkin, and rice soup with fried garlic, pumpkin seeds, and cilantro. I used a Red Kuri Squash here, one of my favorite winter squash."