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still tackling random thanksgiving leftovers bc I’m determined to not waste them!! made a puréed soup from a quart of glazed shallots, sliced thin and sautéed until melty with butter and celery. added in the extra puréed red kuri squash we had from the pie, some roasted butternut, the mashed potatoes, and water to cover. // puréed super smooth and strained (added more water as needed so it’s silky & light, not thick like baby food), topped with @balfourfarm yogurt, cilantro, pomegranate, evoo, chili, and lots of maldon. you can basically do this with any one or two types of leftover veg & whatever toppings you’re in the mood for. 💛
turkey & dumplings from @alisoneroman / @nytcooking but with chicken stock instead of water for xtra stick-to-your-ribs-ness & @flybyjing szechuan chili crisp on top. (y’all seen ramen in the fridge? that much stickiness.) ready for the snow. 🍲❄️
pie for days but also THIS, because nothing tastes as good as salad rn. pan di zucchero, fennel, salami, bayley hazen blue cheese, castelvetrano olives, pine nuts, pomegranate, lemon oil 🍋🍋🍋
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