2chefs

I’m kinda obsessed with this new butter vase 😆 I’m actually loving this whole food decor fad it’s super fun for us chefs.

Have you ever heard of or tried a lemon cucumber? They are so good! These ones were locally grown here in Texas and we picked them up at let us know in the comments if you’ve tried them or how you use them in your recipes.
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There’s nothing more beautiful and “holiday looking” then beets and rosemary😉 we roasted these for a salad today with a little olive oil, salt, rosemary, red wine vinegar, and water. I cook them in a Pyrex covered with foil until just almost done then remove the foil and finish cooking gif s bit more so it’s like a combo steam/roast method, it makes them incredible!
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When you buy too much summer produce and can’t eat it fast enough make a gallette!! Throw that fruit in a pie dough and fold up the edges and bake on a parchment lined sheet tray with raised edges 400° for 40-45 minutes or 375° for 50-55 minutes. For the filling I just use whatever fruit I have cut up toss with a couple tablespoons of sugar (your choice coconut, brown, or white) and a tablespoon of arrowroot powder and then dump into he center of the pie dough and then fold up the edges and bake, its sooooo easy!!!
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