instagram 100kitchenstories. Detta är bokstavligen en "slänga-ihop-lite-vad-som-finns-hemma"-måltid. , och det är faktiskt oftast så här mina måltider brukar se ut
Serve the soup with caramelized onions, kale and toasted bread crumbs. During a morning walk with a good friend this morning, we stopped and admired the hundreds shades of gray on the shore where the rocks meet the ocean and the ocean meet the sky
Take it out of its cloth and store in a jar coveredwith olive oil. The granola makes enough for many more meals – and it is SO good all on its own as a little snack, but it is also wonderful sprinkled into salads instead of croutons or over thick winter soups
For the salmon cakes. ½ cup fennel, shaved thin (use a mandolin slicer for thinnest slices). 6 ounce can boneless, skinless wild caught salmon, drained
1 medium fennel bulb, thinly sliced. 1 red Fresno chile or jalapeño, with seeds, thinly sliced. 1 (2-pound) skinless salmon fillet, preferably center-cut. 1 medium fennel bulb, thinly sliced1 blood or navel orange, very thinly sliced, seeds removed1 Meyer or regular lemon, very thinly sliced, seeds removed1 red Fresno chile or jalapeño, with seeds, thinly sliced4 sprigs dill, plus more for servingKosher salt, coarsely ground peppercoarsely ground pepper1 (2-pound) skinless salmon fillet, preferably center-cut3/4 cup olive oilFlaky sea salt (such as Maldon)
2 small, red-skinned apples, such as gala or red delicious. 1 large fennel bulb, trimmed, fronds reserved. 2 small, red-skinned apples, such as gala or red delicious. 1 large fennel bulb, trimmed, fronds reserved. 2 small, red-skinned apples, such as gala or red delicious. 1 large fennel bulb, trimmed, fronds reserved
It's really easy to do and making it myself gives me total control over the ingredients. Låt rödbetorna ligga kvar i det kalla vattnet och gnid av skalet med händerna
Black quinoa summer saladwith baby kale, haloumi, red berries and watermelon. Haloumi is fantastic with sweet and sour flavors and paired with red fruits/berries this makes a salty/sweet luscious and filling salad for warm summer days
Lukewarm Summer SaladwithRoasted Potatoes and Dijon Dressing. I recently worked with GastroMax to create this salad recipe with fresh summer produce like new potatoes, asparagus and sugar peas
Turn over and brush the honey water again. Marinate the pork belly with the sauce for 24 to 48 hours in fridge. Prepare a small bowl to mix the 1 tablespoon honey with 1 tablespoon of marinating sauce
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