Gilding the Lily since 2006
View this post on Instagram Roasted ‘bull’s blood’ beets, red d’anjou pears; ‘purple frills’ mustard leaves, fennel fronds, Korean sesame and red perilla from the garden; cambazola cheese; walnut oil and brown turkey fig shrub; @jacobsensaltco Pinot Noir salt and grains of paradise. Aka a basic-ass, regular-ass beet, pear and blue cheese salad. 🍐 🍂 🧀 🌱 🍁#salad #autumn #vegetarian #beets #pears #homegrown #cheese #f52grams #meatless #salads #eatpretty #prettyfood #upperleftusa #shiso #mustard #greens #purple #gardenlove #bluecheese #huffposttaste #bonappetit #vegetables #buzzfeast #buzzfeedfood A post shared by Heather Arndt Anderson (@heatherarndtanderson) on Oct 1, 2018 at 7:00pm PDT
Roasted ‘bull’s blood’ beets, red d’anjou pears; ‘purple frills’ mustard leaves, fennel fronds, Korean sesame and red perilla from the garden; cambazola cheese; walnut oil and brown turkey fig shrub; @jacobsensaltco Pinot Noir salt and grains of paradise. Aka a basic-ass, regular-ass beet, pear and blue cheese salad. 🍐 🍂 🧀 🌱 🍁#salad #autumn #vegetarian #beets #pears #homegrown #cheese #f52grams #meatless #salads #eatpretty #prettyfood #upperleftusa #shiso #mustard #greens #purple #gardenlove #bluecheese #huffposttaste #bonappetit #vegetables #buzzfeast #buzzfeedfood
A post shared by Heather Arndt Anderson (@heatherarndtanderson) on Oct 1, 2018 at 7:00pm PDT