Today I feel not so good and therefore I will cook a quick but very tasty lunch. 🍴 Skillet Potatoes with Mushrooms: Ingredients: 600 g small 4 tbsp 300 g 200 g tomatoes 2 1 1 clove of 1 bunch 100 g Preparation: 1. Scrub the unpeeled potatoes well under cold running water and cut into quarters. Heat 2 tbsp oil in a large nonstick skillet. The potato wedges in 10 min fry over medium heat, turning often. 2. Meanwhile, clean the chanterelles and rub, rinse off only when necessary, then cut up rough. Wash and halve the cherry tomatoes. Peel the shallots and cut into thin rings. Add the mushrooms and shallots with the remaining oil to the pan and cook for a further 5 min. 3. Rinse the rosemary, needles pluck and chop finely. Peel and finely chop the garlic. Both mix with the cherry tomatoes with the potatoes, season with salt and pepper. Wash arugula, shake dry and chop coarsely. Crumble the ricotta and sprinkle both. Enjoy it! 😊💚🍴
Man o man when i woke up from nap from working on final papers i forget to eat dinner ....so was just going to make tortillas, petacones and bologna....whatcha ju know about that lol? but than i saw the asparagus and tofu, but i still wanted cheese.....so i went on and found tofu tastes good with cheddar,swiss, feta and mozarella sooo 10 minutes and yummm of sugar....all nighter lets do this!!!
Mango arugula salad habanero lime coconut vinaigrette. Made with @westophervan Photo by @edlauphoto