2 years ago 4
foodist-1

Eat Food Vitamins Vegetables

For so long there was not much to cook with & now I’m almost overwhelmed by the amazing selection.  Between my farmer’s market box, & leftovers from shoots, I somehow have gone through about 5lbs of ramps.  I still have two bunches in my fridge, casually haunting me.

In the meantime, I’ve been “cooking” a lot of simple salads – light, but hearty enough for a weeknight meal.  For me, salads are the easiest meals to throw together, especially when you can just throw some leftovers over top (roasted veggies, lentils, quinoa, etc).  But as we all know, a salad is nothing without its dressing.  My everyday “go-to” is a constant evolution of the one.  I always love a mustard dressing for salads – it’s the easiest way to add instant flavor to something relatively simple.  I’ve always used Maille’s mustards (especially the whole grain mustard – I love the crunch of the seeds).  Naturally, a partner I’d love to collaborate with to bring you this post & maybe win a trip to France? Details below

food-vegetables-meal-kitchen

 

  • 1 cup almond meal or flour
  • 3/4 cup brown rice flour
  • 3/4 cup sorghum flour
  • 1/4 cup arrowroot or tapioca flour
  • 1 tablespoon baking powder
  • 1 teaspoon sea salt
  • 1 cup greek yogurt
  • 1 tablespoon lemon juice
  • 2 large eggs + 1 egg yolk
  • 4oz. rhubarb stalks, cut into 1 inch pieces
  • 4 oz. strawberries, chopped
  • 2 oz. raspberries
  • Zest of 2 lemons
  • 1/2 cup + 1 tablespoon turbinado sugar
  • 1/4 cup ghee or butter, melted and cooled

 

Crimson Text Body Text Lorem ipsum dolor sit amet, consectetur adipisicing elit, sed do eiusmod tempor incididunt ut labore et dolore magna aliqua. Ut enim ad minim veniam, quis nostrud exercitation ullamco laboris nisi ut aliquip ex ea commodo consequat.

 

# Username Description
1. Johnathan Doe Because that’s all Steve Jobs needed for a salary.
2. Jone Doe For all the blogging she does.
3. Mark Jacob Pictures are worth a thousand words, right? So Jane x 1,000.
4. Larry Brown With hair like that?! Enough said…

 

Open Sans Body Text Preheat oven to 300 degrees.  Heat a large Dutch oven or saucepan over medium heat with olive oil.  Add garlic, onion, leek, apple, celery root and parsnip

detheme

About detheme

A Surabaya-based photographer and self-taught cook & baker. I’m often asked how I got into food, since I went to school for photography. During my late teens and early 20’s, I had a variety of undiagnosed digestive problems which led me to relentless experimenting in the kitchen.

1 Comment

  1. I love gummi bears sweet pie sesame snaps. Lollipop I love jelly-o macaroon. Lollipop I love sweet. Marshmallow powder halvah cupcake donut I love.


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