Things have been very busy here at Izzie’s Kitchen HQ over the last few days, catching up with friends and family in England before we return home tomorrow to NYC.
Here’s a little photo of my view on a beachfront run in beautiful Eastbourne on the south coast of England. Isn’t it pretty?
Tonight’s post is about a piece I read about on Bon Appetit about some pretty cool ways to treat & prepare vegetables in the same way as meat. This is a great way to get the wonderful smoky, briny, cured or barbecued tastes that we associate with meat dishes but in a lighter way that can be swapped for “Meatless Mondays” or more regularly during the week. It’s also a great way to jazz up veggies that we need as part of a balanced, nutritious diet.
I really fancy the dry rub mushrooms mentioned in this piece and I’ll be making those when I get back home.
Have a great week everybody!