RECIPE HERE: ¼ cup Italian parsley leaves ¾ cup of pistachios ¾ grated parmesan 3 tablespoons olive oil, divided 8 cloves garlic 2 tablespoons fresh mint leaves 1 tablespoon fresh rosemary leaves ¾ teaspoon kosher salt, divided 1 renched rack of lamb, at room temperature, scored 3 tablespoons Dijon mustard Salt & black pepper to…
RECETA AQUÍ: INGREDIENTES 6 jitomates1/4 cebollas6 dientes de ajo4 chiles guajillos, remojados y limpio3 chiles morita, remojados y limpioSal a gustoAceite vegetal6 tazas de chicharrón de cerdo2 tazas de nopal, cocidoTortillas PREPARACIÓNAsa el jitomate, la cebolla y el ajo por 5 minutos. Muele en la licuadora los ingredientes y agrega el chile guajillo, el chile…
🍪 🍪 🍪 Amy came by today and made us cookies and s’mores. I still don’t know that I have the skills to replicate cookies like this, but I’m super happy she came by. 🙂
French Toast with Fresh Strawberries and Agave Syrup
Had some shrimp defrosted and grilled them with salt and pepper then tossed them in Truff Arrabbiata Sauce to serve over some tagliatelle and made a little salami rose charcuterie plate with some soppressata, prosciutto and a nice little salami rose along with some cheeses picked up at the Visalia Farmer’s Market from Antipasti L.A.…
Made some pesto and made avocado toast with soujuk from PK Deli, fried egg, alfalfa sprouts and capers. 🤐
In this household, we also take Sunday morning breakfast very seriously. Made a tomato and onion base and baked in the oven for 20 mins and added eggs, spices and avocados.
I’m this household, we take breakfast decadently-serious. 🍰
Served with saffron basmati rice.
Look. Z and I had Brussels sprouts to finish and a ribeye with a little bit of freezer burn. We had to mask the taste somehow. 🙃