Hell yeah, baby, lasagna. There's my absolute beast of a grandfather chopping the thing up for consumption. Dinner with family by the way.
My sister and I tossed this up together, and I also made the salad. My sister layered the whole thing, making the lasagna actually look like lasagna. She's such a chiller.
I was in charge of what looked like a half-defrosted, prolapsed, infant child, but thankfully, it started looking good after some cooking.
I added some chopped tomatoes and onions into the mix as well as some tomato puree.
Picked some herbs off of the window sill plants and got the mince looking so sexy. I then put in some mild curry powder and stock cubes because I felt cute.
Every spring I make a small portion of dandelion salad. It’s our tradition to celebrate spring and detoxify our bodies after the long winter.
Dandelions are bitter, no matter when and where you pick them, though many foragers may suggest otherwise. But I find adding balsamic vinegar and a bit of sugar helps significantly reduce the bitterness. And of course, massage the leaves with a generous amount of good olive oil. Happy Wednesday!
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Crave this vibrant Shrimp and Farro Salad, where tender grains meet zesty lemon shrimp in a delightful harmony of flavors.
Funny story – I actually have a shellfish allergy. I always hear cautionary tales about shellfish allergies—how a mere taste could send someone into anaphylactic shock, how they couldn’t even breathe in the same room as a shrimp cocktail without risking their life. It was…
My grandma and my mom came up with this killer meal a day ago. It was supper or dinner, whichever is more correct, in the form of pasta on one half and salad on the other.
The salad originally had tomato slices in it, but I ate them all before I took the picture. I love tomato.
The main stars of the pasta were the gorgeous mushroom slices in it, as well as the bacon. Num num.