Seal your pressure cooker and cook on high for 25 minutes. Allow a natural release. Your split pea soup will look very thin, don’t worry. Save it for tomorrow and it’ll be super thick and delicious!

In wok add more oil, stir in sichuan peppercorns and stir till lightly fragrant. Add scallion whites. Cook till scallions begin to sizzle. Add soybean paste and stir for 2 minutes. Add mushrooms, red peppers, …

Simmer cauliflower, daikon, carrots, and garlic in the broth until very tender. Strain. In a food processor, puree the vegetables. Blend in the Chevre and optional sour cream. Serve warm. Garnish with …

Place plantain chips in a large Ziploc bag. Using a mallet smash the chips in the bag to create crumbs. The crumbs don't need to be super fine, but small enough to create a breading on the fish. Add …

Terri McClernon’s personal chef business, “Food Fairy,” by providing a s rs with a week o uses the freshest ingredients and often ones that are locally grown. To encourage clients to explore local …

130 grams (1 cup) all‐purpose flour, plus more for the pan 11⁄2 teaspoons baking powder 214 grams (1 cup) white sugar, plus 2 tablespoons for the sprinkling 4 ounces almond paste, broken into rough …

Mix all ingredients together, except for the ghee. Form into small, about 2‐inch patties and cook in ghee, 3‐4 minutes per side.

Preparation Whisk together the lime juice and sugar in a medium-sized bowl to dissolve the sugar. Add the pear and carrot and toss to coat. Cover and chill until serving time. Food Fairy Note: …

seeds. To make the dressing, whisk together the lemon juice, olive oil, and agave. Pour dressing over salad, and toss to coat. Food Fairy Note: A little mustard would be great in this dressing, if you …

Food Fairy Note: Adapted from: Scalloped Potatoes, The Food Fairy WWW.FOODFAIRY.COM