We went to Italy a few years ago. We ate our way through the country, taking detailed notes along the way of what we ate. It was awesome! In Rome we had the most amazing cannelloni. We tried a couple times to replicate it once we got home. We finally did it, and I am sharing it with you!
Osso buco is such a delicious dish. So many flavors layered in. So delicate. Traditionally made with veal, I am using beef instead. For those who don’t know the difference, veal is still beef, just slaughtered around the 6-7 month mark in life while beef is slaughtered around 12 months. While the veal is more delicate to eat, I think the amount of flavors in this dish combined with the low temp slow cooking of it leads way to making this dish just fine for us everyday folk.
It’s been warm in Chicago this last week. Warm weather makes me crave salad! Nothing is better than a delicious salad in the evening after a warm walk home from the train. Not only does it make me feel like I am being healthy but it is delicious. What makes me feel healthier is making my own dressing — knowing exactly what is in it. This sesame Asian vinaigrette is one of my favorites to make. It is so flavorful.
I’ve been obsessed with avocado toast. I’ve been eating it for breakfast at least 5 times a week for the last month and a half. Why? Because it is freaking DELICIOUS! Plus, I feel a little healthy when I eat it. I usually have it with eggs of some sort — scrambled or fried. I even decided that for work I could bring boiled eggs to enjoy with it.