“He don’t eat no meat? …Oh that’s OK, that’s OK–I make lamb.” Fear not: I have a recipe for a vegetarian stuffed pepper, too. I’ll link it when I post it.
I recently found myself with an abundance of leeks. My original goal was to simply make sure I didn’t waste them, but I soon spent the better part of my afternoon making leek things. Here is how I incorporated them into my lunch–I’d never made anything like this before, so I just twirled my spice rack around and went with it. And it worked!
I am really, truly bad at baking. I don’t like to follow instructions. But this is the easiest dessert ever, and it’s both gluten-free (if you want it to be) and fracking delicious!
Tahini (sesame paste) is healthy and easy to use, and goes well with lots of other foods as a dip, dressing, or spread.
PhD Kitchen 