August 26, 2015
Chiffonade fresh mint: Roll up mint leaves and thinly slice. Sounds simple, it is! Simply stack mint leaves one atop of the other, largest on the bottom and so on. Then roll the mint as you would a cigar lengthwise (if you’ve ever rolled a cigar that is, I haven't)! And then thinly slice crosswise so that you have nice thin ribbons of mint et voila. That’s all there is to it!
We’ve designed a handy ‘from the heart’ kitchen confidence rating scale for you to guide you through the recipes (yep, we think of everything)!
= Everyday deliciously simple. Pretty quick, just get the food on the table pronto!
= Put your heart into it! Takes a little more time ‘n TLC!
= Go the extra mile! Gourmet – takes time and/or special ingredients and/or technique – worth the extra effort for the impressive WOW factor!
= You walk on water! You must be a Chef!
We’ve designed a handy budget rating scale for you to guide you (and your wallet) through the recipes. Recipes are graded from the ‘high-end caviar-type budget’ to the ‘lower-end spam canned meat type-budget’.
= Spam (aka low budget)
= Mac ‘n Cheese (aka mid budget)
= Filet Mignon (aka higher budget)
= Caviar (aka expensive…but you’re worth it!)