The Foodist: Zingy Peas and Great Northern Bean Bowl
This soup is a delightful, tasty, and filling surprise. It is full of nutrients and flavor, and the tile is right on with the zing! supplied with fresh peas, ginger, and lemon. The leeks, garlic, miso, and butter beans create a rich, crunchy, and flavorful broth that makes for a delicious and luxurious mouthfeel.
The Foodist: Mezzacello Tortilla, Egg, Chives, Cheese, and Salsa Frittata
This was a fun experiment in sustainability and frugality! For $1.60 (including electricity to run the oven for 15 minutes, I made this delicious frittata this morning. It is very tasty and feeds a lot of people.
The Foodist: Mezzacello Sausage and CheeseTortellini Soup
On cold windy winter nights we love to experiment with old standards in new ways. Rick merged the sausage balls from his version of wedding soup with a version of cheese tortellini soup. What’s more is that this recipe is comprised of 70% leftover veggies from other meals and sealed vegetables harvested last summer. Leftovers after this go to the rabbits.
The Foodist: Upside Down Shrimp Sesame Toast
Delightful buttered philo dough atop a puree of shrimp, parsley, walnuts, and butter. A reverse-engineered shrimp spring roll. And oh so good!
The Foodist: Crispy Seared Foie Gras on Polenta
The Foodist: Crispy Seared Foie Gras on Polenta with Jambon and Blackberries is a delight. Trust the process!
The Foodist: Perfect Pan-Roasted Chicken
This is a crowd pleaser and is a great way to make chicken thighs go a long way with amazing style. Fresh and tasty!