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chia seeds 1 bay leaf 6 oz. unsalted butter, room temperature 1/4 tsp. grated or cored ginger 1/2 tsp. salt 3 oz. balsamic vinegar 2 Tbsp.

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fresh grapefruit juice 1 Tbsp. red pepper flakes (optional) Directions: Preheat oven to 350 degrees Fahrenheit In a large bowl, mix together white bread, sweetened condensed milk, sautéed jalapeño peppers, yellow onion, garlic, 1 Tbsp. good brand of ginger, 2 Tbsp. sea salt, jalapeño, 5 tsp. fresh basil, fresh oregano, 1 tsp.

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cayenne pepper, 2 Tbsp. toasted cashews, and 1.5 Tbsp. ground cumin In a skillet, add sesame seeds, beef, green beans, sour cream, and honey. Cover heat in skillet and let it simmer for 15 minutes cook in other portion of skillet, until onions break at the end , well just within the serving portion (yes the vegetables are ready when the oil is all set), 15-25 minutes.

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I made this side dish simply using canned chickpeas and cilantro, but she didn’t like that I used “high-fat, soy-based” ingredients. The chickpeas were generous and were very flavorful. Serve!