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Back in the kitchen!
Tonight I made this super simple dinner to welcome me back from my travels! ️ Quinoa + millet (I just throw them both in the rice cooker), Kalamata olives, heirloom tomatoes picked up at my CSA tonight , jalapeño kraut from Hawthorne Vally, Himalayan pink sea salt, a seasoning blend I bought at the farmer’s market in Asheville and hemp seeds. I also had a side bowl of fresh lentils I made with onion, truffle salt and butter but lentils remain impossible to photo. ️I had an incredible vacation but I’m happy to be back in my kitchen and with all of you!
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