Kristine Mathisen

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Kristine Mathisen
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NYT Cooking: This salad, which was featured in a Times article about Yotam Ottolenghi, was adapted from “Plenty,” his first cookbook. It is rich with vegetables and fresh herbs, and is dead simple to make. The salad comes together in under an hour, and is substantial enough for a warm evening’s supper.

NYT Cooking: This salad, which was featured in a Times article about Yotam Ottolenghi, was adapted from “Plenty,” his first cookbook. It is rich with vegetables and fresh herbs, and is dead simple to make. The salad comes together in under an hour, and is substantial enough for a warm evening’s supper.

Mustard carrots, cauliflower and lentils | vegan

Mustard carrots, cauliflower and lentils | vegan

Mushroom Cheese Ravioli with Rosemary Butter Sauce. | Half Baked Harvest | Bloglovin’

Say hello to Christmas week Ravioli! The post Mushroom Cheese Ravioli with Rosemary Butter Sauce. appeared first on Half Baked Harvest.

Mushroom Cheese Ravioli with Rosemary Butter Sauce. | Half Baked Harvest | Bloglovin’

Say hello to Christmas week Ravioli! The post Mushroom Cheese Ravioli with Rosemary Butter Sauce. appeared first on Half Baked Harvest.

Homemade Vegetable Potstickers with Toasted Sesame Honey Soy Sauce / halfbakedharvest

Homemade Vegetable Potstickers with Toasted Sesame Honey Soy Sauce / halfbakedharvest