I’ve been meaning to use butter beans in a recipe — I was reading about how they cook well, and they seem like an awesome, heartier substitute for grains in a meal. I was perusing Ottolenghi’s Plenty (definitely worth a look if you haven’t checked it out) and decided I wanted to make the butternut squash ratatouille — but without the zucchini and eggplant, because I don’t love how mushy they often get. (And yes, I realize those are the two ingredients that really “make” it ratatouille. Oh well.) So, I thought I’d sub in white beans and make the meal more winter-y. And it was such a great choice! Continue reading
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Sips&Noms on InstaAin’t no party like a cheese plate party 🧀🧀 I currently have a stomach bug so I’m dreaming of enjoying this cheez right now 😩I saw the sign(s) this morning! At @dancebody and on my way to work 💃We dress like this normally ‼️ another fun year with this crewTGIF! Here’s some different angles on these circles 🌀Arugula salad and cod rice bowls with @hillsmarie last night! 🥗🐟Happy December bbs!
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