Vegan feta, figs, roasted mushrooms.
Tossed the leftover Sichuan cabbage with soba noodles for a quick and tasty breakfast bowl this morning.
Strangely, I never grew up eating Napa Cabbage beyond the kimchi my mom would make. And so when Ash Street made this for our Sichuan feast last week, I was totally captivated. A non-kimchi cabbage dish, cooked no less! Granted, the photo looks a lot like kimchi, but what I love is the texture ofContinue reading
Ash Street brought me these pickled Italian mushrooms that have the loveliest lemon and olive oil brine. I tossed the last of them with quinoa this morning for a delicious breakfast bowl, added a few of the Korean pickled radishes to add sweetness and crunch. Going to have to get the mushroom recipe from herContinue reading
A mulch and margarita night with vegan tacos over at Cottage Lane tonight!
Ash Street has inspired me with the pickling, here’s my first attempt at Korean radish pickles!
Gazpacho, pasta salad, watermelon, accompanied by noshes and rosé wine for a hot and humid evening.