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This week I decided to sit down and finish another blog post I'd had in my back pocket for quite some time. This is a fairly simple baguette recipe that yields a hot, fresh, baguette your sure to... ( Read On! )
This week I decided to use up what was left in the pantry and came out with a win. These double dark chocolate chip cookies are every chocolate and cookie lovers dream. Packed with a...
This week I decided to twist up a batch of soft, buttery pretzels. I allowed these savory treats to proof for 12 hours, adding an extra depth of flavor. Then finally, brushing them with a coat of...
Mouth watering fav's for a reason
Chipotle veggie dog topped with a fresh pico de gallo, pickle spears, pickled hot jalapenos, umami chile crisp, sliced avocado, micro greens, and finished with a cool creme drizzle.
Seasoned and seared flank steak served on a bed of delicate microgreens finished with pickled red hot jalapenos, umami chile crisp, roasted pearl onions, horseradish creme, and a zesty tomatillo puree.
A coconut macaroon base with layers of vanilla, dark cherry, and raspberry white chocolate mousse, finished with a blueberry gelée topped with Summer berries and peppermint.
A rich layered broth infused with aromatic bonito flakes, umami kombu, white miso paste, a hint of soy, and a spritz of rice vinegar packed with spoonfuls of tofu, baby bokchoy, oyster mushrooms, pickled red cabbage, and water chestnuts.
Thin crust pizza spread with a cream cheese ricotta blend, topped with mini seckle pears, juicy plums, roasted chicken breast, carmelized red onions, fresh arugula, sprinkled with crumbled goat cheese, and finished with a drizzle of balsamic glaze.
Cinnamon and sugar dusted stone fruit, roasted until fork tender and served with glazed rainbow carrots, sliced pears, toasted hazelnuts, honey comb, and pink flavored cotton candy! All served alongside a rack of pomegranate-molassess glazed spare ribs.
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