Homemade bay scallops from the farmers market. One of our favorite things to get when in season. Just sear quickly in butter and a tiny bit of garlic salt. Don’t need much when there is so much flavor and sweetness in the ingredient itself. Scallops from PE & DD seafood.
Copycat vegan “donut holes”.
Imitation is the sincerest form of flattery right? @livelifejuiceco has a chef that absolutely gets my tastebuds. I literally try to recreate all of their menu items at home because I crave them!
This is the first item I’ve tried at home that actually tastes like the original 🙌
1 cup rolled oats
1 cup cashews
1 cup dates
Roll into balls and dunk em in maple, coconut oil, sea salt frosting 👌
I tossed them in the freezer to get the frosting to set quick.
Who give's a fork yeah! After a long hard cold week you deserve the very best in comfort food 🍔🍟🧀🌯 Sunday's don't get any better then feasting with loved ones ♥️ Come on... What you waiting for? Let's get stuck in 🤤
➡️SWIPE FOR A SURPIRSE➡️➡️ Not exactly in St John’s, but the dishes are Newfoundland inspired at The Hearth by Chef Lynn Crawford, located at Toronto Pearson Airport.
The Hearth Brick Chicken’s taste was delightful, and I must say that service was top notch as well.
This place is a definite must if you get the chance to come to Toronto. #localfood#gourmet#torontofood#toronto
[Recipe] White bean hummus and root veggies! It’s amazing how many colors you can find at the Farmers Market in the late Fall 🍂
I made this platter with locally grown radishes (light purple), turnips (pink), beets (dark purple), and potatoes 🥔 I show how I made the veggies in my story!
White Bean Hummus:
1 Can of White Beans (drained and rinsed)
2 Tbsp Tahini
1/4 Cup Water (may need more)
2 Tsp Garlic Powder
1 Tbsp Lemon Juice
Salt and Pepper to taste
Topped with Paprika and Olive Oil
What’s your favorite root vegetable? 🤔🤨
A Khai Soi Gai visual guide - Prep, serve, eat, clean, repeat.
Khai Soi Gai is a soup-like dish made with a mix of deep-fried crispy egg noodles and boiled egg noodles, pickled mustard greens, shallots, lime, ground chillies fried in oil, and meat in a curry-like sauce containing coconut milk.
The curry is somewhat similar to that of yellow or massaman curry but of a thinner consistency. It is popular as a street dish eaten by Thai people in northern Thailand, though not frequently served in Thai restaurants abroad.