Char Siu Pork Shoulder
from Cultivate Spring 2018 – Southeast Asian Adventures in Flavor
Recipes
Wedge Co-op recipes.
Sausage, Kale and Bean Soup
from Cultivate Winter 2018 – What’s For Dinner? Winter Weeknights Made Easy Recipe by Sally, Wedge Demo Coordinator
Meatball Hoagies with Roasted Broccoli
from Cultivate Winter 2018 – What’s For Dinner? Winter Weeknights Made Easy
BBQ Chicken Pizza
from Cultivate Winter 2018 – What’s For Dinner? Winter Weeknights Made Easy Recipe by CJ, Wedge Wellness
Shakshuka Cod with Couscous
from Cultivate Winter 2018 – What’s For Dinner? Winter Weeknights Made Easy Recipe by Josh, CEO
Roasted Beet and Farro Salad
from Cultivate Winter 2018 – What’s For Dinner? Winter Weeknights Made Easy Serve this salad warm or cold. The ingredients hold up really well and it looks pretty, too.
Salmon Spread
Ingredients 8 ounces cream cheese, room temperature 1/2 cup sour cream 1 tablespoon fresh lemon juice 1 tablespoon fresh dill, minced 1 teaspoon horseradish 1/2 teaspoon salt 1/4 teaspoon ground black pepper 1/4 pound (4 ounces) smoked salmon, minced Preparation Cream the cheese in an electric mixer or fork until just smooth. Add sour… Read More →
Lemon Garlic Butter Shrimp
Ingredients 1 lb. 26-30ct. shelled, deveined and tail-off shrimp 5 cloves minced fresh garlic 1 stick salted butter Zest of 1 lemon Juice of 2 lemons 1 cup balsamic vinegar 12 julienned basil leaves Fresh cracked black pepper salt to taste Skewers Preparation Shell, de-vein and remove the tails of raw shrimp; set shrimp… Read More →
Pomegranate Guacamole
