This is great served hot day-of, and kind of even better served cold the next, so prepare accordingly and maybe even double it to ensure leftovers. The grilled bread will undoubtedly become soggy as it sits, but that's kind of the joy of it all––it’s real job is to act as a sponge for the delicious vinegar-y caper currant marinade.
MI MA MO GLO MUFFINS
MI MA MO GLO MUFFINS
MI MA MO GLO MUFFINS
MI MA MO GLO MUFFINS
MI MA MO GLO MUFFINS
MI MA MO GLO MUFFINS
MI MA MO GLO MUFFINS
MI MA MO GLO MUFFINS
Turmeric Coconut Tea Cake
A Very Green and Creamy Lasagna (with Potatoes & Mortadella)
Super Smoooooth Hummus with Brown Butter and Paprika Sizzled Chickpeas
Coconut Rice Pudding
Clean Out The Fridge and Cook It To Death Soup
Minty Broccolini and Almond Pesto
Pork and Pumpkin Lasagna with Miso and Crispy Sage
Hearts of Caesar Salad
