This crispy sesame rice bowl combines deeply golden, intentionally scorched rice with bright spring vegetables – asparagus, sugar snap peas – tossed in a soy-wasabi-plum dressing. Topped with a baked jammy egg and fresh radish, it’s a balanced, light dinner that comes together in one skillet while eggs roast alongside.
Book: Modern Comfort Food, page 137 Episode: — Rating: 4/5 How Easy Is That: Easy Store-Bought Is Fine: heavy cream Pricey Ingredients: — Hard-to-find: — Recipe on Foodnetwork.com View this post on Instagram A post shared by Trent (@storeboughtisfine)
Book: Barefoot Contessa Cookbook Episode: Perfect Cocktail Party Rating: 4/5 How Easy Is That: Easy Store Bought Is Fine: Olive Oil Pricey Ingredients: — Hard-to-find: — Recipe on FoodNetwork.com View this post on Instagram A post shared by Trent (@storeboughtisfine)
While I love a simple arugula salad dressed with a lemon vinaigrette, it’s nice to have a less tradition option in my repertoire. Snap Peas with Pancetta is the perfect salad for a light lunch or side to a heavier meal. Book: Barefoot Contessa How Easy […]