Thursday's sole meal, in the middle of the afternoon, was a set of BBQ-spiced chicken thighs, cooked in the sous vide, and supplemented with roasted whole green beans and a new tactic for sweet potato: thinly sliced, spiced and sweetened, brushed with olive oil, and roasted in ceramic cups. It was well-suited to a hearty appetite!
Based on "Crispy Parmesan Thyme Sweet Potato Stacks," from Tieghan Girard of Half-Baked Harvest. [Published 04 November 2021]
No comments:
Post a Comment