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Meryl PritchardOctober 27, 2019About

the feed that feeds you @korekitchen

Vanilla Oat Flour Waffles 🧇 made with pastured eggs 🪺 and almond milk 🥛topped with market berries 🫐 dusted with monkfruit ❄️ Vermont maple syrup on the side 🌲

Baby shower sliders 🩵 Thai turkey burgers with vegan basil mayo in butter lettuce, topped with watermelon and daikon radishes 🍔

Albacore tuna salad with bitter and peppery pink radicchio, butter lettuce, micro greens, toasted slivered almond, Meyer lemon, and sweet honey mustard dressing 🍯

Lunch: Greek Style Salmon Bowls with red quinoa, Persian cucumber, cherry tomato, Kalamata olives, dill, sprouts, pickled onions, baby spinach, and greek vinaigrette with fresh oregano 🇬🇷🌿🍅🥒🫒

Starting out 2023 with some fun new recipes 👩🏼&zwj;🍳 This is my version of “lox & toast” but made with wild caught smoked sockeye salmon, vegan almond chive cream cheese, grain-free birdseed bread made from 7 different nuts and see

Tandoori chicken or tandoori tofu salad bowls with shaved cauliflower, red cabbage, quinoa, roasted eggplant, cucumber, pickled onions, cilantro chutney, and tahini lime dressing 👅

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