We're used to thinking of beet stew as a winter favorite - or we were until this gorgeous team of summer vegetables practically leapt out of the fridge and into our Dutch oven! An easy, weeknight dinner that's as beautiful as it is nutritious - and top-8-free!
Its summer in California, which means that the corn is fresh, the cherry tomatoes are ripe, and the THYME is right! This lovely bean dish is a crunchy sweet and filling summer meal which can be served on its own, over a salad, or on top of a crunchy rice cake!
The breading is a combination of almond flour, rice flour and herbs with a touch of Parmesan cheese. The eggplant is light and almost a bit spongey and the coating is crisp and and buttery. They are truly one of a kind. Plus there's no miserable standing over hot oil and pan frying. Which I do plenty of, but every now and again its nice for a break, eh?
perfectly crisp and sweet on the outside with tender briney shrimp inside. The dipping sauce is what really takes them to the next level though with its sweet and tangy notes followed by a low warm heat from grated jalapeno peppers.
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