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In the summer, I love to eat salads of all kinds. This pasta salad is really just a salad with pasta on it instead of a traditional mayo or vinaigrette-based pasta salad. Sometimes I make my own dressing and croutons, and sometimes they're store-bought. Anyway you toss it, this salad's a summertime specialty!
I was inspired by the bounty of fresh produce that I can find at my local Farmers Market. Add in some pantry staples and you have a wonderful and flavorful summer bounty salad. You can swap out the protein for tofu and have a totally vegetarian meal.
This was done as a demonstration for my Materials and Techniques class at SCAD Atlanta. I've had several classes create illustrated recipes for TDAC but I've never actually completed one before, and it was great fun! The technique is watercolor and colored pencils on 300# hot press watercolor paper with touchups in Photoshop. I "borrowed" the recipe from https://cafedelites.com/ because it just sounded so delicious. I haven't made it yet, but it's definitely happening soon. Enjoy!
Arborio rice has been easier for us to acquire during this time of quarantine versus white rice and/or brown rice. Because of this, we learned how to make Chicken Risotto! It was surprisingly simple with loads of patience and stirring endurance.
Lockdown cooking! April 15, 2020.
In the time when we have limited Supply and need a lot more of comfort food!
Here is a quick recipe for my family's favorite called Lemon chicken! My grandfather makes it for family get-togethers with mint chutney and his mighty glass of whiskey of course!
Here is my take on the same, Simpler and quicker I guess.
Must tell you I only perfected this as a student. It was cheap and quick after a crazy long day!
Going camping in Lake George, NY was a staple of my childhood, and in 2019 my family decided we would go back. My boyfriend, still in culinary school at the time, cooked up a stir fry I’ll never forget- so here it is! Served best with a deck of UNO cards.
Created for MICA Spring 2020 Illustrating the Edible with Rebecca Bradley