Warm, coin-shaped slices of pan-fried carrots, white alubia beans, and chopped dill tossed with a tangy-sweet lemon shallot dressing. It tastes good the day you make it, even better the day after.
This succulent, spicy and just-a-little-sweet Asian beef is almost sinfully easy to prepare in the slow-cooker -no pre-browning, extensive preparation or complicated sauces- yet somehow yields incredibly deep flavours.
This recipe is so easy that I threw it together for a quick weekday lunch. I loved the flavor. I loved the consistency. And I loved the fact that they weren't really noodles.
I love peppers and I love nothing more than a simple, healthy, hearty meal. Peppers are such a versatile vegetable. They can be eaten raw, roasted, added to salads, sandwiches the possibilities are endless…. ...
