The Kitchen Shrink

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Plant-Based Power Bowl: roasted beet, sweet potato, & carrots, blanched asparagus, and mixed greens with a tahini chive vinaigrette

Plant-Based Power Bowl: roasted beet, sweet potato, & carrots, blanched asparagus, and mixed greens with a tahini chive vinaigrette

Plant-Based Power Bowl: roasted beet, sweet potato, & carrots, blanched asparagus, mixed greens with a tahini chive vinaigretteReady In: 30 minServings 4 Good For: Dinner, vegan, lunchIngredients - 2 large beets, peeled and sliced - 1 large sweet potato, peeled and cubed - 4 medium carrots, halved - 2 tbs grapeseed oil - 1 bunch asparagus - 2 tbs tahini - 2 tbs...

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Beef Wellington for Two

Beef Wellington for Two

Beef Wellington for Two Ready In: 75 minServings 2Good For: DinnerIngredients - 1 lb beef tenderloin, preferably oblong in shape- 10 oz cremini mushrooms- 1 shallot, diced- 3 cloves garlic- 5 tbs butter- 2 tbs fresh thyme, chopped- 1 puff pastry, thawed and rolled to size- 4 pieces prosciutto, thinly sliced- 1 egg, whisked Step by Step Instructions Step 1 Pat...

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Anyone can cook. Yes, including you. I create fancy, healthy-ish recipes on the fly for the everyday home cook with zero culinary training. So drop the “I can’t make that” in the garbage disposal and join me. It’s time to step out of your head and into your kitchen.

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