Firle and Kosmas chose Schoolhouse Electric Supply Co. utensils and ceramics from Philadelphia design studio FELT+FAT to serve up a menu of grilled
honeyed peach halves, chilled blueberry soup, and a spatchcocked grilled chicken with a soy - plum glaze.
Not exact matches
1 plum,
halved, pitted, and quartered 1 nectarine,
halved, pitted, and quartered 1
peach,
halved, pitted, and quartered 1/2 c brewed white tea, chilled 1/2 c ice cubes 2 Tbsp fresh lime juice 2 - 3 Tbsp
honey ⅛ tsp cardamom (optional)
Halved peaches are roasted with butter,
honey, and fresh vanilla bean.
Instead of agave I used
half sugar and
half honey, and a bit of
peach syrup.
25 cherries, cut in
half 6 apricots, cut in quarters 3
peaches, cut in thin slices 1/2 cantaloupe melon, cut in thin slices juice and zest from 1 large lemon 2 tbsp raw
honey
You need 1 cup of chopped
peaches, 1 chopped banana, 2 tablespoons of almond butter, 1/2 tablespoons of ground cinnamon, 1/2 tablespoon ground ginger, 1 1/2 cup unsweetened non — dairy milk,
half a lemon and 1 tablespoon of
honey.
It has a handful of frozen fruit (
peaches, strawberries, etc.),
half a frozen banana, a big handful of baby lettuce greens, spinach and / or kale, a big scoop of greek yogurt, a tablespoon of ground flax seeds, a teaspoon of raw
honey, and then I top it off with some water.