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Using leftovers makes plant-based eating easy and delicious!
Elevating a plain lettuce and tomato salad with leftover tricolor quinoa and leftover chickpeas, drizzled with a lemony garlicky tahini sauce.
Rabbit porchetta with confit legs, gnocchi and porcini with my farm to table class @ SUNY Cobleskill.
I-90 Exit 29 Towards Canajoharie/Cobleskill
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Simran Rabbit is prob one of my fave meats.
Another lentil salad!
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DietIDdietitian This looks so good! What's in it? Love your socks!
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rac steamed lentils, feta, basil, cucumbers, radish, bell peppers, olive oil, and apple cider vinegar. It was so easy to prep and refreshing + filling!