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.


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

    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.

  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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