We haven’t been around much with our recent travel schedule, and all of the eating out has my skin acting up. I’m relieved to be cooking at home a few nights this week, although we’re still planning a quick trip south for couple of nights.
Between me and you, we made this last night. It was pretty good. We forgot the mushrooms (big bummer), and I thought it turned out a little bit sweet. I might try just the orange zest if I give it another shot.
We’ve tested another pasta dish with tahini sauce and really enjoyed it. We’ll make this with black bean or lentil pasta because I can’t eat wheat.
I don’t care that it’s spring. This looks amazing regardless of the season.
Another one we’ve prepared previously. The chili could use some sprucing up (I’ll add zucchini, bell pepper, and a boatload of other seasonings), but the biscuits are divine. I sub in another flour for the arrowroot (like oat or buckwheat).