Here we are, the last recipe of 2017! It’s kind of hard to believe the year is coming to and end, but, I’m eager to welcome a new one. In the next couple of days I’ll be sharing a collection of my favorite recipes from the year along with some thoughts on how I’d like the blog to evolve and shift in 2018. In the meantime, enjoy this recent collaboration with Loam Agronomics. It’s a simple and delicious appetizer that can work for a fancy dinner or casual party. For this vegetarian take on carpaccio, raw radishes are thinly sliced and paired with tangy coconut milk yogurt, lemon zest, and fresh mint. Finish everything off with a drizzle of your favorite extra virgin olive oil and a pinch each of salt and pepper and you’re good to go! You can find the recipe HERE.
Leave a Reply