mtaratoot wrote: »
@just_Tomek - I like the idea of lining a baking pan with cabbage leaves. I have this crazy idea for stuffing/dressing. Nah. Wouldn't work.
I cooked the other half of the cabbage, but this time with carrots instead of potatoes.@AnnPT77 - I cut slices rather than wedges, but since it had already been cut in half, I ended up with ribbons. Lots of delicious crispy ribbons!
It looks absolutely AWFUL in the image, but the taste? Well, you can't have any because -- social distancing.
just_Tomek wrote: »
Bake sweet potatoes whole then cut, squeeze and make miso butter. Put a spoon on the flesh, let is all melt in.
Just equal amount of miso and butter.
purplefizzy wrote: »
-Sharing the miso ❤️...
-Roasted carrot soup (not usually into carrots, this was great..) topped with shredded fennel & cilantro.
-Coconut mastery... (pry, don’t cut..)
-sexy AF cauli. Roasted for dayz.
-snack dinner, my style. Hummus, Greek yogurt+tahini+spices ‘dip’, roasted radish (honestly I don’t think I like them raw.. I love roasted or daikon spirals in broth.)
AnnPT77 wrote: »
I'm completely on board with all the miso love showing up in this thread recently, but wish that folks would say what type of miso. Don't be coy, okay?
For me, mostly white miso with the sweet things like Winter squash, sweet potatoes (still a little umami undertone in it), but the darker misos (Hacho, Mugi, dark, red, whatever names - though there are nuances in there) for more of a full-bore umami and rich (non-sweet) experience.
Miso is under-appreciated in the US, IMO.
acpgee wrote: »
i didn't know you could roast asparagus with oil.
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