Collections All Recipes
 
Screen Shot 2016-10-17 at 7.58.51 PM.png
 
 

A recipe for every meal and every cook.

 
 
 
Scenes from the morning's market run 🍅
I do a weekly "fridge foraging" series on my Instagram Stories where I cook from whatever I have leftover/can find in my fridge. I made this salad in last week’s “episode” and since I can't stop eating it I thought I would share the recipe here. It is also going to appear on the menu for whatever I make for Memorial Day. I didn’t think this recipe warranted a video but I added some notes/behind the scenes in Insta Stories. ** Zucchini Ribbon Salad with Feta and Hazelnuts ** 3 medium sized zucchini, thinly sliced into ribbons 2 ears of corns, kernels removed 1/4 cup feta cheese 2 Tbs. unsalted toasted hazelnuts, chopped (or other type of toasted and unsalted nut) Drizzle of olive oil Juice of 1/2 lemon handful of mint salt and pepper ** In a medium sized serving bowl, combine the zucchini, corn, feta cheese and hazelnuts. Drizzle olive oil over the zucchini mixture then top with lemon juice, mint and salt and pepper. Serves 4.
Let's do this Monday 👊
Had the most epic brunch at @henrietta_red today! Nashville I am crushin' on you and your amazing food 💕