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    Seasoned Magazine1 min read
    Seasoned Magazine
    SALLY SAMPSON Founder/President JOHN (DOC) WILLOUGHBY Editor VIC DEROBERTIS Creative Director CARL TREMBLAY Photographer CATRINE KELTY Food Stylist ADAM RIED Contributor KAREN WISE Copy Editor EVILEE EBB Business Development HEIDI BROADLEY Publishing
    Seasoned Magazine1 min readRegional & Ethnic
    Hummus
    HANDS-ON TIME: 15 MINUTES TOTAL TIME: 15 MINUTES MAKES: 2 CUPS 1 (15.5-ounce) can chickpeas, drained and rinsed½ cup sesame tahini1 garlic clove, peeled and sliced, or ¼ teaspoon garlic powder1 teaspoon ground cumin1 teaspoon kosher salt¼ cup fresh l
    Seasoned Magazine1 min readRegional & Ethnic
    Chard
    Though often called “Swiss chard,” this green leafy vegetable with multicolored stems actually has no connection to Switzerland. It has a mild, slightly sweet, earthy flavor. Chard is also very nutrient-dense, which is just a way of saying it’s good

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