The star of this week’s show is the avocado. We know that mf always costs extra, especially right now, so we came up with this salsa as a way to stretch your avocadollars. It’s not a crypto coin but maybe it should be?
You need more onion rings in your life but nobody likes being assaulted by hot oil popping outta the skillet. Simple and healthier solution, bake those bitches.
These tangy sons of bitches add a crunch to any salad, sandwich, or try em in a taco. Plus the pink makes even the most basic dishes look elevated as hell. Easy, tasty, instagrammable.
While common in other parts of the world, most of North America keeps yogurt firmly in the sweet category. Let’s change that shit.
get on these coconut milk braised collards from the one and only Angela Davis from The Kitchenista, Forked Up Pod guest from 2018.
Refreshing, filling, and a great way to use all those green beans about to flood your market. It benefits from a couple hours in the fridge so that everything can get acquainted and the green beans and soak up some of the dressing.
Burgers are so bland that’s why you basically gotta dress that shit up with a salad after you grill it. CUT OUT THE MIDDLE MEAT AND JUST GRILL A SALAD.
