Perhaps you’ve seen the gorgeous egg-in-avocado recipe that’s been floating around Pinterest. My version was also beautiful. Unfortunately, beautiful != delicious.
I always forget how bland avocados are when baked. The texture was luxurious, but combined with the egg, the dish needed more than just a bit of salt, pepper, and olive oil.
I’m sure there’s a good way to do this. Bertrand suggested mashing up the avocado with garlic, scallions, salt, and pepper first, but that would ruin the aesthetic of dumping an egg into the center of the avocado.
It seems like a silly thing to write up a recipe on how to cook pumpkin seeds. Everyone knows how to do that, right? Turns out, my neighborhood kids didn’t even know you could eat them! Pumpkin is not a regular part of a well balanced Beninese diet. Also, I had to enter the nutrtion information into the Daily Plate anyway. They’re super calorific and super delicious.
- 1c pumpkin seeds
- 2t olive oil
- 1T honey
- 1t salt
Mix. Roast for 15-20 minutes. Eat. NOM NOM NOM.
This recipe makes about 1 cup.
Serving size: 1/8c | Calories: 111 | Fat: 9.8g | Carbs: 5.2g | Fiber: 0.7g | Protein: 4.2g
With a wealth of eggplants in this week’s CSA (and more coming next Tuesday), I wanted an easy effortless meal. And easy effortless meal that Bertrand won’t touch, that … that … that … HATER OF EGGPLANTS. Enter the veggie platter. Continue reading
Every Tuesday, I pick up over a kilo of spinach from my CSA. Today is Sunday, and I have the week before last’s, this past week’s, and OMG MORE SPINACH IS COMING ON TUESDAY. To give you some perspective on the photo below, each tile on the counter is 30cm x 30cm. That’s a lot of spinach. Continue reading
Yesterday’s CSA came with a couple kilos of zucchinis. I hadn’t even finished last week’s batch, and started panicking about how I was going to use up all these zucchinis. Yes, it’s true, my CSA has become a source of stress in my life as I struggle to use up all of the vegetables each week. For example, I currently have five (!) eggplants sitting in my fridge. Also, over a kilo of spinach. I whipped up some zucchini pancakes, which turned out surprisingly creamy (but perhaps a bit to eggy). Continue reading