ToGoWare 2-Tier Tiffin #24

Arugula and cucumber salad with a simple lemon dressing, a couple of little thyme & white bean pot pies from the Minimalist Baker recipe, and a few orange slices.

The Minimalist Baker is often a good place for me to turn when I don't want to be too simple, but I also don't want to overdo it. This was a really good recipe for that, and using the coconut oil crust was great, too--it's easy and very forgiving and doesn't require refrigeration before you roll it out, and it turns out flaky and delicious, so I could easily see using that crust all over the place.

Comments

  1. Oooh those pot pies look absolutely delicious. The salad looks so fresh and green too!

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    Replies
    1. It was fresh and green and being pretty goes pretty far, but I do wish I liked green leafy things more than I do. I'll probably never eat as much salad as I should.

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  2. Replies
    1. Yes! They weren't meant to be made that small but I didn't have ramekins of an appropriate size (and anyway I like to cook individual casseroles in packable containers). If I make them again I'll put more of the filling in the cups. They cooked way down.

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