Saturday, March 24, 2018

Not too cheesy

What to serve to balance the richness of cheese fondue? We found the answer in a column with the wonderfully British name "Yotam Ottolenghi's recipes for tinned pulses." These caramelized onions joined quinoa (red and white), pepitas, avocado, lemon juice, parsley, basil and (tinned!) chickpeas.