theswissjobflipped into Present ideasPlanter designs that solve every millennials indoor gardening problems!yankodesign.com - Neha MistryThe one thing this quarantine has highlighted is how much we need living organisms to share our living space with – they don’t even need to be …
theswissjobflipped into Veggie recipesCauliflower Shawarma Wrap with Smoked Yoghurt RecipeGreat British ChefsThis vegetarian kebab recipe sees chunks of cauliflower rubbed with a shawarma spice blend before being barbecued and stuffed into flatbreads (which …
theswissjobflipped into Veggie recipesThis Steamed Sweet Potato Recipe Is the Best Way to Serve Sweet PotatoesBon Appétit - Carla Lalli MusicI’ve always had a bit of a bias against steaming, and I think it’s because it’s the one cooking technique that doesn’t rely on fat to get things going. I like foods that sizzle and crisp up, that get brown and roasty-toasty, and that’s not what steaming does. Steaming is a fat-free affair, and if …
theswissjobflipped into Veggie recipesComforting chicken, lentil and fresh turmeric soup recipeThe Telegraph - By Chetna MakanThis comforting soup is wonderfully creamy, with warm and satisfying hits from coriander, cumin and, most importantly, fresh turmeric. When in season, fresh turmeric is available from many supermarkets and Indian grocery stores, and you may be able to find it online. You could use ground turmeric …
theswissjobflipped into Veggie recipesSlow-Cooked Bell PeppersBon Appétit - Claire SaffitzBell peppers get sweet and silky when they slow-roast. Then use them to top ricotta toast, or serve as a hands-off side, or chop them up and mix into your lunch bowl. 6 servings lb. any color bell peppers, halved, seeds and ribs removed head of garlic sprigs oregano dried bay leaves cup extra-virgin …
theswissjobflipped into Veggie recipes7 Recipes for Slow-Roasted Vegetables, Because Patience Is a (Delicious) VirtueBon Appétit - Claire SaffitzAs much as we love a crisp-tender green bean, there’s something to be said for tossing your favorite veg of the moment with tons of olive oil and aromatics and surrendering the whole thing to your oven for an hour or two until it becomes impossibly soft and caramelized. The formula is pretty basic. …
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