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| The making for gazpacho, quite possibly the most refreshing summer meal invented. I ripped out the recipe from Us magazine. It was Bethenny Frankel's. You can find it here. |
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| The finished product along with oven-baked, almond flour coated chicken tenders and spicy broccoli over crispy polenta. I took Penny Luxe's chicken recipe and de-gluten-ized it. I also made my own BBQ sauce with honey and tomato paste. |
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| Chili which cooked for 2.5-3 hours made with humanely raised, hormone-free flank steak from Trader Joe's. It sounds awesome but it was a little too heavy for honey and I. I will stick to my old recipes. |
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| Don't it look good with all the fixin's though? |
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| Chicken stock that I finally made with everything I've been keeping in the freezer for a few months; heads and bottoms of celery, a few lingering carrots, 2 sprigs of parsley, 1/2 an onion quartered, 2 whole cloves of garlic, and carcasses (ugh, such an awful word) of 2 organic chickens we had consumed and saved the bones for. |
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