Gilding the Lily since 2006
A warm, nutritious autumn salad of whole red bulgur and French green lentils with roasted homegrown bitterroot buttercup squash, purple carrots, king oyster mushroom, chioggia beet, red onion, garlic, and a sweet-hot cayenne from last night’s @culinarybreedingnetwork party, plus a little kale and hummus. I was out of tahini so I made my own by roasting raw sesame and pulverizing it with a little sesame oil. Worked great! #dinnertonight #vegetarian ? ? ? ? ?#wholefoods #wholegrains #homecooking #salad #lentils #food #food52 #foodgawker #foodstagram #instayum #instafood #huffposttaste #bareaders #nytimesfood #autumn A post shared by Heather Arndt Anderson (@heatherarndtanderson) on Oct 3, 2017 at 7:26pm PDT
A warm, nutritious autumn salad of whole red bulgur and French green lentils with roasted homegrown bitterroot buttercup squash, purple carrots, king oyster mushroom, chioggia beet, red onion, garlic, and a sweet-hot cayenne from last night’s @culinarybreedingnetwork party, plus a little kale and hummus. I was out of tahini so I made my own by roasting raw sesame and pulverizing it with a little sesame oil. Worked great! #dinnertonight #vegetarian ? ? ? ? ?#wholefoods #wholegrains #homecooking #salad #lentils #food #food52 #foodgawker #foodstagram #instayum #instafood #huffposttaste #bareaders #nytimesfood #autumn
A post shared by Heather Arndt Anderson (@heatherarndtanderson) on Oct 3, 2017 at 7:26pm PDT