You may have had this at a Japanese restaurant. Also known as kinpira, it is sweet, earthy, and satisfying and gives really strong energy. It’s a great side dish a couple of times a week, and although it’s good for the whole family, it’s very supportive of DILF energy. Ingredients 1 to 2 tablespoons toasted
This is a colorful and satisfying grain salad brought to us by MILFy Sarah Loring of Connecticut. Her food has a certain graceful quality. This is wonderful and refreshing served on fresh lettuce leaves and goes with just about everything. Ingredients 11⁄2 cups spelt, soaked and drained 4 cups spring water Sea salt 1 small
This is a very sexy recipe, donated by Sarah Loring, a Connecticut MILF and mother of three. There is something about the sweetness of the yams and the zing of the garlic that makes this dish a winner.
As autumn begins to squeeze us, pungent tastes arrive and give a medicinal kick to the lungs and large intestine. This recipe is perfect for this time of year… This is a lovely and elegant recipe by Meredith McCarty. It is an explosion of tastes; the bitterness and pungency of the arugula, mixed with the
This is for all of you who are watching leaves turn and pulling out your sweaters… This is a favorite of mine and was a big hit with my mother. It combines the lovely sweetness of onions and winter squash with the gooey-ness of melted mochi. A great dish for fall and even colder months.
If you’re in a place which, like Los Angeles, still thinks it’s summer, this is a great, light, and refreshing salad to keep you cool. It’s by MILFy Suzanne Landry, who just published her own cookbook called The Passionate Vegetable. Shanghai Bean Sprout Salad ½ cup snow peas, strings removed, sliced in half 2 Roma
I had some friends over for dinner last night and served two of my favorite dishes–Mock Tuna and Quinoa Salad with Hazelnuts. They’re both from The Hip Chick’s Guide (although one I stole–with permission–from Christina!) so if you’ve made them ten thousands times, forgive me. If you have not, now’s the time to throw a