With parents who grew up in Europe after the war, we learned to waste nothing! My freezer is filled with veggie ends for stock, shrimp peels for bisque, and breadcrumbs! Don't throw out those final slices: whiz them up, bag them up and freeze. Then make this fab Pasta Con Pangrattato. #NoFoodWaste
Parmesan Cheese, Rye Bread, Extra virgin olive oil, Chili Pepper Flakes, Garlic Cloves, Brown rice spaghetti
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DietID_TeamDietitians 9yr Awesome reco! -
annefood 9yr #tipoftheday -
annefood 9yr #kitchentips
A Fresh Blueberry Pie with a Lavender Crust for the final fresh blueberries! Go make a pie- this is no bake, even easier! 😉
thelemonapron.com
"I can’t go too long without baking a pie. It’s in my DNA! And this summer has provided the most amazing array of fruit to bake with. I’ve made several straw…"
Our go-to soup after vacations or indulging a tad too much!!
thelemonapron.com
"We had a fantastic time in San Francisco. And so did our tastebuds!! So many wonderful eateries and bakeries to try and sample. We did our best to take a good bite out of all that…"
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annefood This is beautiful! I just made Soupe au Pistou too.
Taking curry to a new level. Curry Peach Scones. Warm, spicy, sweet!!
thelemonapron.com
"Years back there was a saying when getting dressed: “Blue and Green should never be Seen”. Yep, there was a time when it was a fashion faux pas to wear those two colours together!…"
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Kitty This is genius!
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JenniferEmilson The warmth of the spices plays perfectly with the peaches! @Kitty
Putting farmers market zucchini and carrots to good use! It's a riff on my Fiddlehead Galette recipe. Enjoy your markets!
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DietID_TeamDietitians @akhilg2002 we have so much zucchini! We can make this as a great #vegetarian dinner option.
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akhilg2002 I'm in
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JenniferEmilson Hi @Rachna If you see my IG post for this, I've outlined the recipe. If not, just use my fiddlehead tart recipe on the blog and sub the zucchini for the fiddleheads or asparagus.