Emilie

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A day at Foodcamp in Grenoble
Grilled white cabbage with Lebanese spices and tahini sauce
Lasagna rolls with artichoke, ricotta, mozzarella and sage
Complete endive and onion tart {vegan}
Mini palm trees with homemade spread
Butternut squash and roasted onions with zaatar and tahini sauce
Rustic rye flour scones, cottage cheese et cranberries
Chocolate-hazelnut spread {vegan}
Butternut squash soup with Espelette pepper and grilled ravioli
Chocolate praline tartlets for Easter
Earl Gray bergamot and black tea bundt cake {Battle Food #6}
Apple butter with maple syrup
Millionaire shortbread
Cereal pancakes, hand, lentils, goat, honey and nuts
French toast
Grandma's Baked Apples