Dinner in a box! Meal kits...Does this prep-and-go movement have larger implications on our food culture?
Meal kits like Blue Apron, The Purple Carrot and Plated do all of the leg work to empower people to cook at home. But does this prep-and-go movement have larger implications on our food culture?
Beet Carpaccio - saffron, smoked paprika and pickled onions
Beet Carpaccio: saffron, smoked paprika and pickled onion
Thinly sliced beets make a beautiful appetizer. Local farmers market find. They can be roasted the night before a party!
6 beets, trimm...
1 cup mashed sweet potatoes
¼ cup black beans
1 cup quinoa flour or all-purpose flour
2 teaspoons ground allspice
Pinch of nutmeg
1 teaspoon baking powder
2 teaspoons kosher salt
Freshly ground black pepper
1 cup almond or soymilk
2 scallions, chopped for garnish Spiced Maple Syrup
2 tablespoons unsalted butter (optional) ½ cup maple syrup
1 teaspoon chili powder or ancho powder In small saucepan, add maple syrup, butter and chili powder. Bring to low simmer and set aside. 2. Mix mashed sweet potatoes and black beans in a bowl. 3. Whisk together the flour, allspice, nutmeg, black pepper baking powder, salt. 4. In a large bowl, whisk together the eggs and milk mixing until completely combined. Stir in the mashed sweet potato. Fold in the dry ingredients, mixing until just combined. Let the batter rest for 5 minutes. 5. Heat a non-stick skillet over medium heat. Once hot, use a measure cup or spoon to pour batter into the skillet. Cook until the undersides are golden, the edges look to be set, and bubbles form and burst on the surface of the pancake, 2 to 3 minutes. Flip and cook the other side until golden-brown, about another 2 minutes. Repeat with the remaining pancakes. 6. Garnish with scallions or your favorite topping.