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Lemon Thyme Chicken Thighs
Serves 4

4 to 6 chicken thighs (about 2 pounds)
Olive oil
Kosher salt
Black pepper
1 lemon, sliced thin
5 to 6 fresh thyme sprigs

Preheat your oven to 400° F. Drizzle the chicken thighs with olive oil and season them well with pinches of salt and pepper.

Place the thighs in a large, cold cast iron skillet skin-side down. Place the skillet on a burner over medium heat. Let them cook, undisturbed, for 14 to 15 minutes.

When a lot of the fat has rendered out and the skin is crispy and brown, flip the thighs so the crispy skin is up. Dot the cast iron skillet with lemon slices and thyme sprigs and stick it in the hot oven. Let the thighs finish cooking in the oven for 13 to 15 minutes until they reach an internal temperature of 165° F. If you’re in doubt, leave them in for another few minutes.

Serve thighs immediately.

Recipe Notes
Depending on the size of your cast iron skillet, you might want to brown the chicken in batches so as not to crowd the pan. If you do this, reduce the time on the second batch as the pan will already be hot. Then you can transfer the thighs to a baking dish to finish in the oven.
Chicken thighs can vary wildly on weight. In the same package you may have some that weight 4-5 ounces and some that weigh as much as 8 ounces. Don’t stress about it. You can cook them all together. Two smaller thighs or one larger one is a good serving size.

(via Recipe: Lemon Thyme Chicken Thighs Recipes from The Kitchn | The Kitchn)

Lemon Thyme Chicken Thighs
Serves 4

4 to 6 chicken thighs (about 2 pounds)
Olive oil
Kosher salt
Black pepper
1 lemon, sliced thin
5 to 6 fresh thyme sprigs

Preheat your oven to 400° F. Drizzle the chicken thighs with olive oil and season them well with pinches of salt and pepper.

Place the thighs in a large, cold cast iron skillet skin-side down. Place the skillet on a burner over medium heat. Let them cook, undisturbed, for 14 to 15 minutes.

When a lot of the fat has rendered out and the skin is crispy and brown, flip the thighs so the crispy skin is up. Dot the cast iron skillet with lemon slices and thyme sprigs and stick it in the hot oven. Let the thighs finish cooking in the oven for 13 to 15 minutes until they reach an internal temperature of 165° F. If you’re in doubt, leave them in for another few minutes.

Serve thighs immediately.

Recipe Notes
Depending on the size of your cast iron skillet, you might want to brown the chicken in batches so as not to crowd the pan. If you do this, reduce the time on the second batch as the pan will already be hot. Then you can transfer the thighs to a baking dish to finish in the oven.
Chicken thighs can vary wildly on weight. In the same package you may have some that weight 4-5 ounces and some that weigh as much as 8 ounces. Don’t stress about it. You can cook them all together. Two smaller thighs or one larger one is a good serving size.

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SERVES 4

INGREDIENTS
1 cup packed dark brown sugar
1 tbsp. smoked sweet paprika
½ tsp. ground cumin
½ tsp. ground fennel
¼ tsp. cayenne
5 cloves garlic, peeled
2 grapefruit, 1 pink or red grapefruit and 1 white, zested and supremed
Kosher salt and freshly ground black pepper, to taste
1 (1½-lb.) pork tenderloin
INSTRUCTIONS
Heat oven to 450°. Purée sugar, paprika, cumin, fennel, cayenne, garlic, grapefruit zest and segments, plus salt in a food processor until very smooth; transfer to a large bowl. Add pork and toss to combine; cover with plastic wrap and let sit 15 minutes at room temperature. Transfer pork to an aluminum foil-lined baking sheet fitted with a wire rack; cook until slightly caramelized on the outside and an instant-read thermometer inserted into the pork registers 140°, about 45 minutes. Let pork rest 10 minutes before slicing.

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