Perfect for those picnics in the park, a spicy version of my potato salad.
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Grandma’s fried okra
Whenever I would visit my grandma peacock in the summer she would make fried okra using the okra that she picked from the garden that morning. Here is her recipe.
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“Chicken” Cordon Bleu with roasted rose potatoes and asparagus
Valentine’s day is coming up and now is the time to start planning that special day with that special someone. Let me ask you, what would be more special and lead to a better night for both of you Know what I mean? Know what I mean? Nudge, nudge. Wink wink. Say no more. Going out and to eat, fighting everyone else and waiting 45 minutes at a restaurant for a sloppily put together meal on one of the busiest nights of the year or something you made to impress that special someone? Today I am going to show you how to make something that is sure to impress, it is going to be a full meal. Today’s meal is going to include a vegan version of chicken cordon bleu, asparagus and rosemary new potatoes tossed in rose infused extra virgin olive oil. For dessert I suggest finishing with my rich and luscious King Missile chocolate cheesecake which can be found at https://thefatveganchef.com/recommends/chocolate-cheesecake/
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