Other times, not so much. Take for instance this Balsamic Chicken with Baby Spinach and Cous Cous.
I was inspired to whip this up one evening after seeing Liz of say YES! to hoboken's photo. I'm still not sure how the dishes ended up so very different. Maybe the balsamic vinegar I used?
Cooking up anything special for the weekend?
*Changes I'd make to Deb's recipe the next time I make the soup would be to use a second onion, a full cup of Farro, and two additional cups of broth. We used a mix of Cremini, Oyster, and Black Trumpet mushrooms which didn't yield much moisture.Credits: All images taken by Eden Hensley Silverstein for Recipes for the Good Life.
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