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Recipes I've Shared:
I love the old French favourites, the sorts that evoke not the supercilious waiter and theatrically removed silvered dome of the big name restaurants, but rather the small town bistro, all warm wood and rough red. This is possibly the easiest route to a proper, filling and yet strangely delicate dinner. The pork is cooked for just enough time to take away pinkness but ensure tenderness within, and gloriously scorched without. The mustard, cider and cream add comfort and piquancy. To soak up the gorgeous juices, and to serve as a fantastically quicktime potato substitute, I serve up gnocchi alongside. You could always add a little lemony fennel, sliced thinly, or a green salad if you're in the mood.
contains no refined sugar, only 5 ingredients
Includes mixed greens, radicchio, butternut squash, toasted and salted pistachios, feta cheese, and red grapes
Toss with Southwest salad
This doesnt include the cilantro lime viniagrette which I will add separately
A fast and healthier way to serve Chimichangas than the traditional deep fried. These are very good, and you may dress them up to you own preference. I like to serve with green chile sauce sometimes instead of the picante sauce.
Cast-iron cookware is common in Alsace, France, a region near Germany. This dish, like many other dishes of the region, combines elements of classic French and German cooking to create a very flavorful one-pot meal. You could also add a few chopped potatoes and carrots before step 5.