Oh – right… running. Yep, I’m still running. This is a running post.
Perhaps I’m guilty of emotionally driven baking. Yeah, probably. I wanted to make him a special treat. This peanut butter banana bread is it.
Hey. I’m not above tortilla chips if it means my kids are eating black beans and vegetables without complaining.
The beans provide protein and the feta gives just enough tang to make it interesting.
…here a little something for that last long weekend of the summer. Maybe that last backyard BBQ. Share this with friends. This dip works with so many different “dip-ables” — fresh veggies, toasted pita wedges, breadsticks or cocktail shrimp — it will keep everyone happy.
A rich and creamy spread made from savoury fava beans flavoured with olive oil, lemon and cumin. Using frozen fava beans this app is easy and quick to make. Served with pitas or crispy flat bread.
For a mid-week dinner, if you have the veggies prepped ahead of time, they are actually very quick to make. And they are so versatile, you really don’t need a recipe. This is more of a technique. Fill them with any veg you want. You could fill them with leftovers even.