i binge watched salt, fat, acid, heat one weekend on netflix and have been making this roasted vegetable salad on repeat since then. i just use whatever veggies i have around. so delicious and easy – and the long cooking time is totally worth it.

i’m on a big asian kick with testing new recipes.  they usually have a lot more ingredients than i normally cook with, but they are oh so tasty.  i found this recipe here.

as soon as i saw an instagram story of someone making this recipe, i knew i had to try it.  i didn’t have all the ingredients and subbed where i could, but even with the imperfections, it turned out beautifully (and delicious!).

i dished it up with spinach and brown rice, but next time, i will definitely use white rice and broccoli.  also, i’m not a food blogger, but i promise i am going to try to take better food pictures this year!

you know those recipes that are so easy that you can remember them after making them once?  and are perfect for using the sad mediocre produce that is the only thing you can find in the winter?  yea, ina’s zucchini pancakes recipe is one of those.  so quick, so delicious, and turned our perfectly on the first try.