Food I Prepared for the PSME Plein Air Retreat
It was fun to nurture people in this way, and I’m already thinking about what to make next year!
It was fun to nurture people in this way, and I’m already thinking about what to make next year!
This salad is easy to make, lots of crunch and texture, and the dressing is delicious.
Served with the juices from these roasted cherry tomatoes, this labneh is magnificent.
This was good and my husband, who loves mustard, especially enjoyed it. He happily slurped up all the leftovers. This recipe is modified slightly from one by Laura Wright. Chopped Kale Cabbage Salad with Mustard Dressing Recipe For the dressing: ⅓ cup avocado oil 2 tablespoons avocado mayonnaise 2 tablespoons apple cider vinegar 2 tablespoons lemon juice 2 tablespoons maple syrup 2 tablespoons … Read more
This is really good, and these are leftovers we look forward to.
You don’t usually bake dry pasta, so that is something cool about this dish! Plus, it is filling and yummy, easy to make, and doesn’t make many dirty dishes.
This is yummy as a vegetarian main or as a flavorful side dish. It is nourishing and satisfying.
This is barely a recipe, merely something we like and often do. It is simple and delicious with fresh, seasonal veggies.
This is exceptionally delicious, and we’d be happy to eat a lot of it.
This salad has a mixture of sweet and sour, and a full range of textures. It is delicious and healthy.
This is basically a three day process, but its worth it. It is not difficult, but it does take time.
These crispy morsels paired with this yummy green goddess dip, it makes a welcome hot appetizer for the holiday season, or for great snacking any time.
This is delicious, interesting, and easy, which is a perfect combination.