Extra virgin olive oil, Red onion, Cherry tomato, Gorgonzola, Yellow Potato, Smoked cheddar, Soppressata, Mache
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DietID_TeamDietitians 8yr @akhilg2002 we should give this a try -
akhilg2002 8yr You know I'm in for that! -
JenniferEmilson 8yr It's so much fun @Rachna The most challenging part is getting the bbq temp correct. Now that we've done it a few times, I would say: start grill at 400 degrees. Roll out the dough to about 10". Use a peel or back of a baking sheet to transfer dough to grill. Grill for about 5 minutes (till just starting to char) Remove with a spatula or tongs. Place your toppings on the grilled side and return to bbq. Drop temp to 375ish to allow the topping to cook without burning the bottom. Repeat with the rest! Have fun!!
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gingerandchorizo 8yr How fun!!
Turkish Çilbir isn't just for breakfast. A fab dish of garlicky and dill-y yogurt with poached eggs and Harissa butter drizzled all over.
thelemonapron.com
"This is just one of the best breakfasts going.  But don’t stop at breakfast.  Have it for brunch, lunch or dinner.  Have it for dessert if you so desire.  It combines ever…"
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annefood 100% yes!
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gingerandchorizo Love it!!
A classic that's 100's of years old still tastes great today! Kedgeree, with flaked grilled salmon, zucchini, snap peas and curried rice!
thelemonapron.com
"I always thought Kedgeree was a funny little name for a dish that I enjoyed when I was in England, way back in the 80’s.  It was a homey, curried rice dish with all sorts of bits and bob…"
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gingerandchorizo Looks amazing!! I could eat this all day long!!
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JenniferEmilson Thanks Lydia! @gingerandchorizo
Low Carb meets comfort food! Harissa Shrimp and 'Grits' on the blog now. And yep, the creamy, cheesy grits are made out of cauliflower!
thelemonapron.com
"One of our favourite road trips was a lovely meandering time from Charleston to Hilton Head to Savannah a few years back.  Oh what a glorious corner of the world!  Such old world charm, m…"
