These are salty, sweet, fragrant, finger-licking good. You can either make them in the pods, slurping the sauce clinging to the outside while stripping out the beans with your teeth or use shelled beans in a saucy side dish. We often serve a version of this for guests to snack on while we tend the grill or finish in the kitchen.
Apparently my kitchen gets so hot that my coconut oil gets, liquid-y.... Along with having a lot of fun with our cooking demos, I am also inventing new
A pastry that's French-inspired, party-perfect and dead easy. Serve it as a warm meatless appetizer, or have a slice with a warm bowl of soup for a simple lunch or dinner.
In this classic version of pesto, the basil leaves are blanched in boiling water, then quickly shocked in ice water, to give the sauce a brilliant green hue and to reduce any bitterness.
