“The broth, pasta stock, and anchovies gave the dish a balanced flavor (saltiness), the red pepper flakes supplied the perfect amount of heat, and the combination of a little flour with the broth gave just enough sauce to coat my all-time favorite type of pasta: orecchiette”
Butternut Squash and Arugula Quiche from Eat Laugh Craft
“I used crumbled goat cheese as my cheese and it was seriously perfect. I recommend that but as with all of my recipes, use anything you want! It’s all about experimenting and having fun, & I suggest you try with this, pronto”
Fava Bean Falafel from Things I Made Today
“Starting with shelled fava beans certainly adds a few steps to your recipe, but it guarantees the freshest fava taste. If you can’t find fresh favas you can certainly substitute frozen which can be found year round and most higher-end grocery stores”
Roasted Mushrooms, Chorizo, and Sweet potatoes with Chipotle Quinoa from Bowen Appétit
“Adding chipotle to quinoa or any other grain is a perfect way to add some flavor and give it a kick, and topped with some basic Mexican-style garnishes (especially avocado, cheese, and/or crema if your quinoa ends up pretty spicy) this is a wonderful, modern interpretation of some great Mexican flavors.”