Last night’s #DinnerServed was so fun with you guys! You had awesome questions and we got to a
Last night’s #DinnerServed was so fun with you guys! You had awesome questions and we got to answer all of the questions you sent us beforehand. Thanks so much, guys! Here is the recipe for last night. ⠀⠀Agua Fresca:⠀½ a Melon (we did cantaloupe)⠀1 cucumber peeled ⠀handful of mint (could be basil or cilantro as well)⠀1 cup water⠀Juice of one or two Limes (or any citrus)⠀tbsp honey (or any natural sweetener)⠀1 peach (or any sweet non seedy fruit)⠀⠀Blend all of it together and strainer with a nut milk bag, cheesecloth, or mesh strainer. Serve over ice with a splash of sparkling water or with alcohol of choice. ⠀⠀Upgrade Salad Pizza:⠀⠀Make Dough (can also be used for crackers as well)⠀3 cups unbleached organic wheat flour⠀2 tsp cane sugar⠀2 tsp salt⠀4 tbsp olive oil⠀1 cup water⠀⠀Preheat oven to 400 Degrees⠀Combine together till it is easy to pick up and oil hands and continue to combine till it all sticks together. Spread on nonstick cookie sheet with hands or a rolling pin. Place in oven for 15 minutes or till cooked. Remove from oven. ⠀⠀Eggplant spread:⠀2 medium eggplants (roasted and cooled and peeled)⠀1 tsp Worchestshire Sauce⠀2 tbsp Olive Oil⠀1 tsp Soy Sauce⠀1 tsp Red Wine Vinegar⠀1 garlic clove⠀Red Pepper Flakes ⠀⠀Blend all this quickly together and set aside. ⠀⠀Dressing the Pizza:⠀⠀I spread the eggplant spread on the crispy crust and then topped with chopped beet greens, fennel fronds, cherry tomatoes, thinly sliced red onion, microgreens, pistachios, and shaved fennel. ⠀⠀Serve just like with a dash of olive oil and salt and pepper over the top. https://ift.tt/2noRblr -- source link
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