ExFlexitarian:
Sous vide chicken breast
ExFlexitarian:
Scallops and salad
ExFlexitarian:
Scallop in tomato water
ExFlexitarian:
Zuchnni and pesto 'linguini', heirloom tomatoes
ExFlexitarian:
cremini and chanterelle mushrooms, chevre bruschette
ExFlexitarian:
Making tomato water.
ExFlexitarian:
Fiddlehead Ferns
ExFlexitarian:
Simple arugula and tom salad
ExFlexitarian:
Roasted yukon gold potatoes and cippolini onions
ExFlexitarian:
Sous vide chicken breast - before
ExFlexitarian:
Sous vide chicken breast - after
ExFlexitarian:
Pulled pork and slaw
ExFlexitarian:
Sous Vide Ribeye Steak
ExFlexitarian:
Taco time
ExFlexitarian:
Korean tacos
ExFlexitarian:
Korean tacos
ExFlexitarian:
Korean tacos
ExFlexitarian:
Korean tacos
ExFlexitarian:
Korean tacos
ExFlexitarian:
Skirt steak
ExFlexitarian:
Skirt steak
ExFlexitarian:
Skirt steak
ExFlexitarian:
Skirt steak
ExFlexitarian:
Scallops two ways
ExFlexitarian:
Duck egg, truffle oil, suateed mushrooms
ExFlexitarian:
Makin' tomatillo salsa
ExFlexitarian:
Beef short ribs. 60 hours @ 57C
ExFlexitarian:
Beef short ribs. 60 hours @ 57C
ExFlexitarian:
Beef short ribs. 60 hours @ 57C
ExFlexitarian:
Pan roasted scallops, succotash
