Burek-Borek-Budek-Banitsa-pie: Some little twists that ought to be documented for posterity:
Continue reading Spinach burek
This turned out really well, the slight sweetness of the crust — a really nice addition to the flavors:
Quinoa tossed with roasted potato and onion, asparagus, chopped tomato and about a cup of 4-Italian cheese blend. Topped with dollops of fresh goat cheese.
Bobo Brazilian stew from a happy cow. Veggies coated in a delicious bath of coconut milk and dende oil.
The recipe calls for half dende and half olive, but its fantastic with just the first. Missing: Cilantro. That would have been a nice addition!
Continue reading Bobo
On a white sauce — parm/garlic — with a little mozzerella sprinkled atop for more better cheesiness. Fennel baked on, and a little raw added post render with the leaves.
Most marvelous, though pears scarcely there, skinned slim for concerns of proper sentiment — notably. Redressed while baking with more sauteed which would be the proper, thicker presentation proposition. A bit fussy as it were, though, with the sauce and all.
Also, balsamic reduction lightly drizzled over top.
Continue reading Pear, goat cheese, fig & fennel, and arugula flat bread
Easy read on this little article: Fried masa dough with lots of sauteed vegetables — broccoli, carrots, onion, garlic, pepper, olives. Tossed with quinoa, topped with lettuce, chipotle tofutti and salsa.
A picture comes down to slightly sad, or slightly obscene, with the latter taking the day and argued Testidunes tilted.
Roasted cauliflower and butternut squash, with black beans, garlic, chipotle, cumin and cream & cheddar cheese. It strarted out sounding so healthy…