before and after red pepper hummus!
this soup was GREAT! couple things:
1) I had FARRO on hand, so I substituted it for the spelt.
2) found myself without tomato paste, so I pureed 2 tomatoes and then sauteed the sh** out of them, until ALL the liquid was gone and LO AND BEHOLD!!! tomato paste! (who knew??!?) (that’s the tomato pic above!!)
3) I used water instead of chicken broth
4) pancetta is like an Italian style bacon
Follow along foodies. The one pic has the recipe. I’m so enjoying this dinner!!! It’s yogurt flatbread with mushrooms and barley from the PLENTY cookbook!
This ruby red chile- and spice-infused oil is a key ingredient in all kinds of Sichuan dishes. See the recipe Â»
this is on deck in the #CampMurphy kitchen! It’s for tomorrow’s MA PO TOFU dinner!
These recipes are already on the blog. But I made them both again today! Sweet winter slaw. And cucumber salad with ginger and smashed garlic.
squash, BEFORE! then everything, AFTER! yum! http://www.bonappetit.com/recipe/black-and-wild-rice-salad-with-roasted-squash
FIRST: start your grill!
Get some asparagus.
SNAP the ends off
BOIL them for ONLY one minute - seriously. otherwise they are stringy and mushy and taste like crap!
take them out of the water and put them a 9X13 pan and cover with EVOO (not too crazy or you’ll burn your brows off when you put them on the grill!)
then sprinkle some kosher salt on them
then BBQ them up until they are crisp to your liking!
hey! this was delicious! and not spicy at all. tons of greens! spinach, kale, and arugula! I opted to OMIT the anchovies. And you can get parmesan rinds from the grocery - just ask them, and if your store has a cheese shop, they’ll have them for sure!