You don’t need to heat up a kitchen or cook to make soup. Just the right vegetables, a pinch of seasoning, and a blender.
A great pesto recipe is one that allows for variations. Here, you use what you have. Although hopefully you have some garlic scapes…
A little creamy coconut — and vegan options — make this a fresh take on the traditional ceviche. 5 minutes of prep!
Rich golden-green olive oil instead of mayo elevates this dish — usually a picnic cliche — to culinary art.
This recipe is courtesy Roxie B., our head chef here at Debra’s. It’s what she makes at home, when she wants to eat but is too tired to really cook.
February is the Month of Love. This month we share a silky pudding, sweetened with date and maple, enriched with coconut and almond.
We build on the traditional apple cobbler with layers of spice and depth of flavor. We sweeten with dates and jaggery. And… you don’t need to peel the apples.
Sweet and tart, hot and soft from the oven with crispy bits on the bottom!
Perfection is the result of very, very good ingredients, and zero fillers. It’s sweet, but not cloying.
Black garlic is a fermented food, that deepens and enriches flavor.
A Debra’s take on the Hawaiian take on sushi…