Blog Post & Recipe: Beet Tzatziki
4 small beets roasted until tender, 2ish cups of greek yogurt, one clove of garlic grated, juice of a lemon, salt and pepper, blend until delicious.
Blog Post & Recipe: Caramelized Cauliflower with Oranges, Olives and Saffroned Cous Cous
Last time cauliflower made an appearance on the blog, I cooked it like a steak for a bunch of vegans. Well the leftover cauliflower florets from that dinner were sitting in a bowl in my fridge last week and inspiration struck again. Here's what I did.
Blog Post & Recipe: Pan con tomate – Catalan tomato bread
Grill the slices of bread until golden, and rub each slice with the garlic pieces, which will wear down to nubbins as you go. Cut a tomato in half and rub it on a garlicky slice of bread, pushing as you go to make sure the juices and seeds are pressed into the piece of bread. Discard the pulp. Pour a generous slug of olive oil over each slice of tomato bread, and sprinkle with a little salt.
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