1. Make a big batch of pasta.
2. Put some balsamic vinegar and a fuck ton of black pepper in a frying pan, and lightly sautee with:
sliced yellow pepper
3. Add some cubed bits of avocado & cheddar cheese.
WAIT WAIT WAIT WAIT EDIT TIME:
4. Serve with beer.
[piece of broccoli covered in rainbow sprinkles]
beet & green toss from get it ripe by jae steele
- 1 cup of grated or spiralized beets
- 2 cups of lightly steamed greens (snowpeas, green peas, whatever you prefer)
- 1 tbsp of sesame seeds
- 1/4 cup of salad dressing
i made this dressing:
- 1 tbsp of nut butter
- 1 tbsp of maple syrup
- 1 tbsp of apple cider
- 1/4 cup of flax seed oil
- lemon juice
- salt and pepper to taste
some other great dressing recipes can be found here.
[image description: a zucchini, eggplant/aubergine and part of a butternut squash on a cutting board with a big cutting knife]
i’ve been all about incorporating more winter squashes into my cooking lately.
[description: tomatoes, varying in colour and size from greeny red to orange to yellow- spilling out of mason jars]
TOMATOS & TOMATOES ARE BOTH SPELLED CORRECTLY.
SO PRETTY! i have to admit, i really strongly disliked tomatoes, especially cherry tomatoes, up until about three years ago. yeah. i know.
status: want to eat!
I am very picky about tomatoes. I will eat them sliced only if toasted. Plum only if broiled or fried or gooey inside. Raw only if chopped like on bruscetta. I rarely buy anything except heirloom tomatoes fresh but buy canned diced & plum tomatoes all the time. Hate raw tomato texture. Must avoid.
you learn something new about your bff ever day!
i originally meant to post this here, whoops, so here you have it now.
status: still want to eat.