my favorite green chickpea crepes from @gkstories (@bobsredmill chickpea/fava flour, water, salt, huge handful of cilantro and parsley) stuffed with avocado, pickled red onion, cilantro, mint and hot sauce. i make the batter and keep it in the fridge for a couple days to make crepes as i need them. or i just eat them all at once. 😬 #hundahlphoto
helloooooo, 2019! if you’ve had too many boneless buffs with blue cheese but still want spicy and cool try spicy roasted cauli (+ broccoli and kale here) with cilantro cashew sauce. toss the cauliflower with olive oil, salt, adobo, cayenne and roast. blend soaked cashews, cilantro, olive oil, lime juice, garlic powder, salt and pepper for the sauce. pack for lunch the next day so you don’t spend $10 on take out.
squash and lentil salad with arugula
slow-cooked applesauce
oven french toast with cardamom & orange
buttermilk biscuits
pimiento cheese
kale salad with pecorino
white bean and garlic scape dip
panzanella
homemade ricotta
zucchini with ricotta and herbs
cooking class for Sweet Georgia P’s
chocolate chip cookies
peppermint bark
apple crostata and thanksgiving
pear shrub, mulled wine & cooking classes
