Artichokes En Papillote With Potatoes, Olives and Capers

Artichokes En Papillote With Potatoes, Olives and Capers


  • 12 tablespoons fresh lemon juice (keep rinds)
  • 12 fresh baby artichokes
  • 2 large Yukon potatoes
  • 12 Kalamata olives, pitted and halved
  • 1 tablespoon capers
  • 4 sprigs oregano
  • 12 tablespoons white wine, divided
  • 6 tablespoons olive oil, divided
  • 2 tablespoons caper juice, divided
  • 1 teaspoon salt Mayonnaise (optional, for dipping)



Roasted Cauliflower With Chai Curry Spice, Apricots, Mint and Yogurt


Roasted Cauliflower With Chai Curry Spice, Apricots, Mint and Yogurt
  • 2 tablespoons Madras curry powder
  • 1 tablespoon chai tea
  • 1 tablespoon Assam tea, or other black tea
  • 1/2 teaspoon sugar, divided
  • 1 teaspoon salt, divided
  • 1/2 cup Greek yogurt
  • 1 tablespoon olive oil
  • 1 head of cauliflower, broken down into medium-sized florets
  • 6 pieces dried apricots, medium dice Mint, small leaves only



How to make a Meatball

How to make a Meatball


Peanut butter and jelly, whisked into a sweet and savory glaze for meatballs. Comfort food couture, for less.

Hands on time: 15 min
Total time: 20 min
  • 1/2 cup grape jelly
  • 1/3 cup teriyaki sauce
  • 1/3 cup peanut butter
  • 2 Tbsp honey
  • 1/4 tsp ground ginger
  • 1/4 tsp sriracha sauce, if desired
  • 1/2 (28-oz.) pkg. frozen meatballs (about 28)
  • Chopped cilantro for garnish