Not exact matches
1/2 cup quinoa 3 cups green beans (haricots vert) Large handful fresh tarragon, roughly chopped 1/2 cup fresh cherries, pitted and halved A few handfuls roughly chopped marcona
almonds (or
toasted slivered almonds) 2 - 3 tablespoons extra virgin olive oil 1 tablespoon red or white wine vinegar Pinch flaky salt, such
as fleur de sel or maldon
I
toast then coarsely chop my filberts (hazelnuts)- and you could use so many different yummy crunchies here - pine nuts, pecans,
toasted slivered almonds, even croutons of day old crusty bread... for those watching their saturated fat, use evaporated skim milk instead of the cream - just
as yummy!
I
toasted the
slivered almonds for the top, and cooked the batter in a 9x13 pan
as I wasn't sure how the center would cook in a deeper pan.
Lay your zucchini strips on top, toss in some feta or shaved Parmesan and sprinkle with
toasted nuts, I used hazelnuts here with the feta, but pine nuts or
slivered almonds would be just
as good.