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 InstaCraving some pizza rn from @pizzalovesemily 🍕❤️Happy weekend!!This Food Photo Is Old But I Like To Stagger Posting: A Memoir (ghost written by @willajeanneworleans)This house was ready for 🍏🍁🍂🎃fall🎃🍂🍁🍏 people!Guess what time it is!! (This is from the weekend though of course)Whole lotta oysters 😍 @pechenola was magical as always!
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