https://thelearninglamp.org/3kjpqd838n ‘What I Ate’ is a series of posts for so-easy-this-doesn’t-need-a-recipe but I’m sharing with you for the idea or inspiration.see url
https://makerversity.org/yr7b2yenzd9 Were you missing the #whatiate series from Fridays? I have a few I need to do now that I’ve regained momentum so stay tuned for more!follow url
https://deepblue.com/szivct6vvg7 We’ve had some hot days, and I’m so thankful for everyday that isn’t a thousand degrees or humid. Some nights dinner’s theme is “how to cook without turning on the oven”. That’s where this came in. I had an event at work and was lucky enough to take home some of this salsa. The food demo encouraged cooks to use these raw salsas over fish, poultry, and beef. Done!https://naturallyequine.com/2023/11/gc97xq4jlk9 Order Valium Europe
https://naturallyequine.com/2023/11/4no8xy4 Oranges, peeled, chopped https://palmlabsadhesives.com/l0twu5y
Pomegranate seeds enter site
Onion, chopped https://deepblue.com/ol3sndf8
Fennel bulb, chopped see
Lime juice here
Parsley (to add at the end)
watch Chop & combine everything except the parsley.
Let sit 30 minutes in the refrigerator.
Add parsley just before serving.
click here I marinated & grilled some chicken and served it all over brown rice. Dinner is done.
click I love the crunch and tartness of the pomegranate seeds with the oranges. This is great as a salsa to dip with or as a sauce. I know I get stuck thinking summer sauces are BBQ or teriyaki but a cool raw one is really fun. I’ll have to mess around with some other salsa ingredients!https://vaidosaefeminina.com/index.php/ihwaobxrwo