- Red Veggie Skillet: on high heat, sauté thinly sliced quarter moon onions, red bell pepper strips, and minced garlic in olive oil with red pepper flakes and black pepper until soft and charring against skillet, push into a pile in half of skillet, cook thinly sliced red beets on empty half while prepping sliced purple sweet potato, push onion pile onto beets, cook sweet potato on empty half while prepping sliced Romanesco broccoli florets, add broccoli, a large spoonful of Dijon mustard, and a drizzle of balsamic vinegar, stir everything together, reduce heat and cover and cook until everything is cooked through; aim for a mix of caramelized, charred, and lightly steam-sautéed flavors and textures
- Green Curry, cooked with B: chicken, onion, ginger, garlic, red bell pepper, carrot, green bean, coconut milk and cream, green curry paste
- Ghirardelli Double Chocolate Brownies (box mix)
- Soup, using the Garbure from The Winter Harvest Cookbook as inspiration, then changing everything: olive oil, onion, garlic, Basque chorizo, black pepper, paprika, red pepper flakes, white beans, turnip, parsnip, carrot, 'Lacinato' kale
nov 17 2018 ∞
nov 18 2018 +