Hello, it’s been a little while.
Sometimes I have a million ideas for new recipes, and sometimes I have zero inspiration.
Hello, it’s been a little while.
Sometimes I have a million ideas for new recipes, and sometimes I have zero inspiration.
I know it might seem like I’m an arugula fiend at this point, but the fact is I’m just trying to use up what I have on hand.
And I do enjoy arugula, so there’s that.
I’m all about unique flavor + texture combos and this dish takes the cake.
We’re talking fruit, greens, nuts, cheeze, beans, and herbs all in one pasta dish.
It’s apparently spring in Seattle but it’s still very wintery.
As in it hailed last night and I’ve been freezing my buns off.
I’ve been eying the mostly-full tub of gochujang that’s been hanging out in my fridge for a whileee now.
Finally after seeing a wave of mouthwatering gochujang recipes on IG I mustered up the courage and put my spicy chili paste to work.
What to do when you have a bunch of seemingly random ingredients and leftover bits hanging around?
Make a big ole bowl, duh!