1 6 0 Emerald Cir Colbert GA 30628 - Four 8-ounce packages cream cheese, at room temperature
- Two 5-ounce containers herb and garlic cheese, such as Boursin, at room temperature
- One 6-ounce package sliced pepperoni
- 4 ounces sliced yellow Cheddar, cut into pepperoni-size rounds with a biscuit cutter
- 4 ounces sliced white Cheddar, cut into pepperoni-size rounds with a biscuit cutter
- 16 sugar snap peas, blanched, plus more for serving
- 1 English cucumber, thinly sliced
- 4 pretzel rods
- 1 bell pepper
- 2 thin slices watermelon radishes, cut into 2-inch squares
- 4 thin celery sticks, plus more for serving
- 14 broccoli florets, blanched, plus more for serving
- 2 bocconcini mozzarella balls
- 1 black olive, halved
- 1 strip roasted red pepper
- 1 tiny carrot stick (about 1/2 inch long), plus medium carrot sticks, for serving
- 2 black sesame seeds
- 2 green beans
- 2 cups finely grated Parmesan
- 10 ounces (283 g) extra-firm tofu* (optional to brush with tamari + roll in sesame seeds)
- 1 bundle collard greens (11-12 large collards)
- 1 small red bell pepper, thinly sliced vertically
- 1 1/2 cups (50 g) bean sprouts
- 1 cup (70 g) packed basil
- 1 cup (90 g) finely sliced red (purple) cabbage
- 3 whole carrots, peeled and very finely chopped (I used my mandolin with the medium blade teeth)
- 1/3 cup (85 g) creamy unsalted sunflower seed butter
- 1 1/2 -2 Tbsp (20-30 ml) tamari (or soy sauce if not GF)
- 2-3 Tbsp (30-45 ml) maple syrup (to taste)
- 1/2 lime, juiced (~2 Tbsp or 30 ml)
- 1/2 tsp chili garlic sauce, 1 thai red chili minced, or 1/4 tsp red pepper flake
- Hot water to thin
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