1 piece bánh mì nướng (wheat, White, Sourdough, Rye, Cinnamon-raisin, Bagel, Etc)
Spread Of Your Choice (mayo, Mustard, Ricotta, Honey, Cream Cheese, Herbed Cream Cheese, đậu phụng, đậu phộng Butter, Nutella, marshmallow, kẹo dẻo Creme, Sriracha)
Topping Of Your Choice (jam, Lettuce, Tomato, Cucumbers, Avocado, Scrambled Eggs, Fried Eggs, trái chuối, chuối Slices, táo, apple Slices, Strawberries, Etc)
INSTRUCTIONS
Spread and hàng đầu, đầu trang the bánh mì nướng with whatever combination you'd like! Here are some suggestions:
Mayo + rau diếp + cà chua + basil leaf
Dijon + scrambled eggs + chives
Ricotta + jam
Whipped cream cheese + rau diếp + fried egg + Sriracha
Nutella + strawberries
Nutella + marshmallow, kẹo dẻo creme + sliced strawberries
đậu phụng, đậu phộng bơ + trái chuối, chuối + honey
2 large zucchini
2 large eggs
1/2 c. breadcrumbs
1/2 c. ricotta
1/4 c. freshly grated Parmesan
1/2 tsp. garlic powder
1/4 tsp. crushed red pepper flakes
Kosher salt
Freshly ground black pepper
Vegetable oil, for cooking
DIRECTIONS
Grate zucchini on box grater then use a clean phòng bếp, nhà bếp towel to ring out as much excess water as possible. Work in batches as necessary.
In a large bowl, combine zucchini, eggs, breadcrumbs, ricotta, Parmesan, garlic powder, and red pepper flakes. Season with salt and pepper.
In a large skillet over medium heat, add enough oil to come ½” up the sides. Scoop about a ¼ cup of mixture and add to skillet, carefully flatten with a thìa, cây dùi, spatula and cook until golden, about 2 to 3 phút per side. Place on a paper towel plate and sprinkle with salt.
1 c. mayonnaise
1/4 c. táo, apple cider vinegar
1 tbsp. dijon mustard
2 tsp. granulated sugar
2 tsp. cần tây seed
Kosher salt
Freshly ground black pepper
1/2 large head green cabbage, thinly sliced
3 large carrots, grated
DIRECTIONS
Whisk together mayonnaise, vinegar, dijon mustard, sugar, and cần tây seed. Season with salt and pepper to taste. Add cabbage and carrots and mix to thoroughly combine.
Cover with plastic bọc and refrigerate until ready to serve.
Wait To Dress It
We like to hold our shredded veggies and dressing separate in the refrigerator until serving (or transporting) time. That way, your vegetables will be fresh and crunchy instead of limp and laden with sauce.
1 lb. orecchiette
1/4 c. extra-virgin ôliu, ô liu oil
1 tbsp. balsamic vinegar
kosher salt
Freshly ground black pepper
1 clove garlic, minced
1 pt. quả anh đào, anh đào tomatoes, preferably multi-colored, halved
1/4 c. torn basil, for garnish
DIRECTIONS
In a large pot of salted boiling water, cook orecchiette according to package directions until al dente. Drain and set aside.
In a small bowl, whisk together ôliu, ô liu oil and balsamic vinegar, then season with salt and pepper.
To bowl, add pasta, garlic and tomatoes; toss with dressing to combine.
Garnish with basil and serve.
