You will need: 1/4 cup walnuts 1
oz pecorino romano cheese 1 serving chia pudding (1 cup coconut milk, 1/4 cup chia seeds — soaked in the fridge overnight)
Not exact matches
1/4 c olive oil + 1 lb (3 small) beef short ribs + kosher salt and freshly ground black pepper + 1 finely chopped medium onion + 4 thinly sliced garlic cloves + 4 c chicken stock + one 8 -
oz ham hock + one 28 -
oz can whole peeled San Marzano tomatoes, crushed by hand + 2 tsp red wine vinegar + 1 tsp dried oregano + 1 small basil sprig + cooked fusilli, for serving + grated
Pecorino Romano, for garnish
Italian chicken sausage (or turkey or pork), casings removed 2/3 cup grated Parmesan or
Pecorino Romano cheese (I used a combination of the two) 6
oz.
1 tbsp of avocado oil 5 - 8
oz cremini mushrooms (60 - 85g) 1 pinch salt 1 - 2 tbsp liquid smoke 2 - 3
oz whole wheat spaghetti (60 - 85) 1 egg 15 g
pecorino romano
stems of 4 - 6 broccoli heads, depending on their thickness (about 580 g or 20
oz)-- I usually reserve the stems from one bunch in the fridge, until I'm ready to buy and cook the next one (usually soon after) florets from 1 large broccoli head — cut into bite - sized pieces a couple handfuls of other vegetables, such as chopped asparagus, peas, edamame, etc. (optional) a large handful of green leafy vegetables — spinach, kale, etc. 1 lemon — zest and juice salt and pepper to taste 3 1/2 tablespoons ghee or grapeseed oil — divided 1 shallot — chopped
Pecorino Romano or Parmesan to taste — finely grated (I used unpasteurized sheep's milk
Pecorino Romano) baby greens or microgreens for garnish (optional)
1/4 c breadcrumbs 2 Tbsp grated
pecorino Romano cheese 2 tsp Italian seasoning 2 tsp minced garlic (2 medium cloves) 1/2 tsp salt 1/4 tsp ground black pepper 10
oz leftover pork loin, cut into 1» cubes 1/2 carton (5
oz) grape or cherry tomatoes (about 1 c) 1 1/2 c frozen pearl onions, thawed 1 Tbsp olive oil