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I was inspired to create this easy broccoli recipe for kids by a recent #theyDrawLearnAlong. Salli and Nate talked about different ways to draw broccoli, and I decided to pull together a bunch of the elements I created for the recipe idea at the end.
I'm currently at the end of my studio day, my kids are antsy for me to be done on my computer (so my son can play Roblox lol), and thinking about my kids while I wrapped up this layout made me think about their personal relationship with vegetables. And well I got a little ridiculous with it because I'm sure you moms out there with picky eaters can relate. LOL?
The Mexican milpa is an incredible agricultural feat invented by Native communities ... It is a plot that grows mixed crops which combined together both nourish the soil and our bodies. The plants complement each other nutritionally and are more environmentally friendly than industrial agriculture. Although in decline, the milpa is still used throughout Mexico.
The name 3 sisters refers to the 3 main sister crops: maize, beans & squash. Everything about this meal makes me happy ... Mexican traditions, Native knowledge, ecology, sustainable agriculture I could go on forever about the milpa ... I hope y’all enjoy!
Hola a los Mexas que andan por acá ... Aquí hice una receta con las tres hermanas de la milpa. Es un taquito de calabacitas pero tambien le agrego frijoles para darle un reconocimiento a la increíble milpa. Espero que disfruten!
These beans are revolutionary. A crunchy, verdant, salty triad of singing sensory cues. Essentially, the pistachios, lemon, parm get chopped up and mixed together to make a nice pistachio pesto. To that, add a healthy glurg of olive oil and some blanched green beans. Serve with a baguette to sop up the heaven puddle at the bottom of the bowl. And voila!
Have you ever heard about pickled magnolia? For me it was an absolute surprise how tasty and gorgeous they are after just tree days of being marinated. I found this recipe on Fern Freud Instagram feed and was more than happy to illustrate it. Enjoy!
Bok Choy ! by RobynChicago, IL, US
this dish was made all throughout my childhood and even now its still a favorite. a great recipe of my moms, followed by some cute illustrations by myself. all doodles were created by yours truly in procreate. for more follow my instagram @rfk.grdsn :)
A classic in the kitchen! These stuffed eggs are a delight! with olives, anchovies, capers ..... with what you like most, they are an ideal starter for summer!!
Ingredients for 4 serves
8 large free range eggs
160 g canned tuna in oil
4 Tbsp mayonnaise
pinch of salt
anchovies, Piquillo peppers and parsley (optional)
Boil the eggs.
Fill a medium pot with water and place over medium-high heat. Take to a boil.
1. Lower the eggs in the pot, carefully, and cook for 10 minutes.
2. Remove from the heat, drain and place in a bowl with very cold water.
3. Let stand for 15-20 minutes.
Make the filling.
1. Once the eggs are cool to the touch, peel them.
2. Wash with cold water to remove possible pieces of shell.
3. Cut in half lengthwise and remove the boiled yolks. Place them into a bowl.
4. Reserve an entire yolk for garnishing later.
5. Crush the yolks with a fork and add the tuna, previously drained.
Add the mayonnaise together with the salt and mix well until a smooth and homogeneous mixture is obtained.
Fill the eggs.
1. Using a small spoon or a knife with a rounded tip, fill the egg hole so that it's slightly overfilled and the filling makes a small mound.
2. Smooth the surface for a more beautiful finish.
3. Repeat the process with the remaining eggs.
4. Garnish the surface with anchovies, Piquillo peppers and the crumbled yolk.
5. Sprinkle with some chopped parsley, if desired, and serve.
• One of the common problems when boiling eggs is a greyish edge around the yolk. This happens when the cooking time is excessive. To prevent this from happening, follow closely the instructions and the cooking and cooling times specified in the recipe.
• Whenever I peel boiled eggs, I take part of the egg white with the shell… To avoid this problem, you must place the eggs in very cold water after finishing the cooking. Let them cool inside and you will have no problem removing the shell.
• Eggs can be stuffed to your taste, the recipe gives you the most traditional option.
• You can use homemade mayonnaise if you wish, the result will certainly be much tastier. But remember that in this case, you should not keep the stuffed eggs more than 1 day in the fridge.
• A pastry bag can be used too for stuffing the eggs, with a decoration tip to give them a fancier finish. In that case, I recommend you to blend the mixture with a blender for a very smooth and creamy texture. This way will be easier to pipe the filling.
• Eggs can be eaten freshly made or after refrigerating them in an airtight container. They keep well for a couple of days.