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We are dedicated to telling a remarkable story. This isn’t just done with a camera, a lens, or a microphone; it’s done with journey and conflict, failure and triumph. .. Behind the scenes with Donna, @thecancerfashionista. In 2015, she woke up in severe pain and couldn’t even get dressed. Shortly after, she was diagnosed with Multiple Myeloma. She's always loved fashion, and decided cancer wasn't going to slow her down. .. "I wasn't going to fight back wearing a jogging suit! So here began my cancer fashion journey, getting up everyday and fighting my way back, and presenting myself the way that made me feel like me." -Donna .. #creativecabin #storytelling #film #produce #direct #travel #behindthescenes #journey #fashion #fashionista #cancer #fightcancer #chemotherapy #california #lagunabeach #coasttocoast #cancerfashionista
This is a great side for Christmas, but to be honest l cook this a lot because there is minimal prep, it is tasty, easy & packed full of veg PLUS l love the little zing from our Cider Tonic. Use whatever herbs you have on hand or in the garden. I usually pick herbs like thyme, oregano & rosemary, just be sure to leave a little to sprinkle over before serving. Substitute veggies with what you have available, for example l love to add corn cobs as they are super roasted or fresh tomatoes wedges (but only add them to the pan in the last 10 minutes of cooking). A little tip: don’t even bother with peeling the veg - it saves time and there are a lot of nutrients in the peel. If like me you love cheese, a little pecorino grated over it all before serving just makes it next level! How to Make Sheet Pan Roasted Vegetables Serves 10 . Ingredients 4 teaspoons of Cider Tonic 3 tablespoons olive oil 2 tablespoons whole-grain mustard 2 tablespoon chopped fresh herbs 1/2 teaspoon Himalayan salt 1/2 teaspoon freshly ground black pepper 500 grams peeled cubed butternut pumpkin (about 3 cups) 500 grams parsnips, peeled and cut into 2.5cm pieces (about 2 1/4 cups) 500 grams beetroots, (I usually par boil them first) trimmed & cut into wedges 500 grams small chat potatoes, sliced into 3 pieces 500 grams carrots, sliced into 1.5 cm chunks A couple of handfuls of finely chopped Swiss chard or spinach Method Preheat oven to 220 c . Combine oil, mustard, thyme, 2 teaspoons of the Cider Tonic, salt & pepper in a bowl, stirring with a whisk. Combine pumpkin, parsnips, carrots, beetroot & potatoes in a large bowl. Add the mustard mixture to Vegetable mixture; toss to coat. . Spread vegetable mixture in a single layer on a baking sheet (minus the pumpkin, add that to the tray after 15 minutes of cooking)coated with cooking spray. Bake at 180-200 for 35-40 minutes or until browned and tender, stirring gently with a spatula after 25 minutes. Remove pan from oven. Throw in the shredded greens (they don’t need to be cooked as they will wilt a little from the heat of the other ingredients) & toss through with remaining 2 teaspoon Cider Tonic
@doorstepfruitandveg guess which lemon you supplied????? 🍋 This picture shows exactly why I use local quality businesses to supply and enhance my business. The beautiful large juicy lemon is from my fruit and veg supplier and the little ‘lemon’ is from a supermarket chain!!!! @doorstepfruitandveg supply family fruit and veg boxes daily too so get using and following my local lot 👍🏻👩🏼‍🍳 #quality #produce #localbusiness #essexbusiness #support #chefsofinstagram #chef #cheflife #itsachefthing #essexfood #magpiecatering # 👩🏼‍🍳
Solo x el dia de Hoy 3 covers x 80$ 🔥💯📤