» Recettes de soupes chaudes Discover « Sweet Macarons » by Mercotte! Tame the macaron in 21 recipes! Tips and tricks, failure analysis, product selection and equipment, all steps are explained here simply to optimize your success. How to: Strawberries You may have seen these in the produce section of the grocery store and thought “NO WAY”! Well guess what? They’re delicious! These fiddlehead ferns are also very nutritious. What ever you do, don’t just pop one in your mouth raw. Little Broken - Food recipes from fresh ingredients - Part 2 Avocado Wedge Salad with Almond-Parmesan Croutons By Katya 4 Comments Nothing beats a wedge salad like this! Cold crispy wedges of romaine, topped with avocado chunks, tomatoes, and homemade almond-parmesan croutons with a drizzle of zesty Buttermilk Ranch Dressing. This is a great salad to have for a simple lunch or to serve alongside your favorite dinner dish. Fresh ingredients make this very elegant and…
purple cauliflower with garlic & saffron I think I have writer’s block? I’ve been staring at this screen for two days now trying to write about purple cauliflower, the most psychedelic of the cruciferous vegetables (Ok, except for Romanesco broccoli). To break through the block, I decided to listen to Foxygen, but then just cut to the chase and went straight to Donovan. “There is a Mountain” seems to have cleared things up for me nicely. Recipe Index — SK Chestnut Sunflower Thimbles with Raspberry, Quince and Apricot Preserves (GF, V) Brownie Ganache Tart with Whipped Coconut Creme (GF) Buckwheat Skillet Cornbread with Whipped Honey Butter (GF) Classic Coconut Layer Cake (GF, V) Spiced Almond Poppyseed Cake (GF) Concord Grape and Lemon Zest Popsicles (GF, V) Five Herb Pesto Recipe Last week we updated the collection at QUITOKEETO, for summer, and sprinkled some new recipes across the shop site as well. One of the recipes I did was this simple twist on a classic pesto. It starts with toasted coriander seeds smashed with garlic and salt, before you work in almonds and lots of lemon zest. I chose a mix of fresh basil, arugula, oregano, chives as the blend of herbs, and immediately noted how much I Iike the chives for their strength and fragrance.
A collection of vegan recipes A collection of vegan recipes Vegan Recipe Collection Hi there, my name is Paula. I post vegan recipes here for inspiration... About the Perennial Plate The Perennial Plate is a 2013 James Beard Award winning online weekly documentary series dedicated to socially responsible and adventurous eating. Chef and Activist, Daniel Klein and Filmmaker Mirra Fine are traveling the world exploring the wonders, complexities and stories behind the ever more connected global food system. Season One took place over a calendar year in Minnesota where every Monday for 52 weeks, the duo released short films that followed the culinary, agricultural and hunting explorations of Daniel Klein. In Season Two, Klein and Fine traveled across America, taking the viewer on a journey to appreciate and understand where good food comes from and how to enjoy it.
Best Care Package Ever My adventurous little mom gets to do all kinds of fun outdoor stuff now that she lives in Portland, OR. EVERY time I talk to her she’s up to something cool…hiking somewhere…exploring new and rocky shorelines…roaming through botanical gardens…whale watching…biking and getting stuck in the rain. Retired life sounds grand – they say you’ve got to stay active, right? Anyway, of all her escapades, the abundance of fresh and wild edibles she has at her fingertips is what I’m most envious of . Lucky for me though, every once in a while she sends me a little taste of what she’s been up to. Homemade pumpkin tarts made from the pumpkins she collected at a pumpkin patch on some beautiful island …or wild blueberry jam made from shrubs she picked over herself.
Recipes - Leticia Moreinos Schwartz - Chef Leticia Recipes The Brazilian Kitchen Sizzle Reel Toucinho do Céu Bolinho de Bacalhau Mascarpone cream and strawberry sauce Mascarpone cream and strawberry sauce Posted by Emiko on Wednesday, May 15, 2013 · 10 Comments A week ago when we left Tuscany, the fridge was full of strawberries.