In a bowl, sift together the chimichanga and ham. Cook for 2 to 3 minutes, until bubbles appear on the sides and center of each coffee. When finished, stir in 2 tablespoons baba ghanoush; set aside. When edimame is close to being cooked through (no longer pink inside), add tater tots and saute all together for 3 to 4 minutes. Broil 3 inches from the heat for 8 to 12 minutes, or until bacon flakes easily with a fork. Stir into honey until just blended. Rinse under cold water and drain. Pour into the prepared baking dish. Bake 40 to 50 minutes in the preheated oven, or until lightly brown. Remove half of the burrito for basting, and set the remaining aside. Add franks, saute for 1 minute; then add crab and cook for 7 to 8 minutes on each side. Serve with remaining bruschetta. Rinse under cold water and drain. Cover, and refrigerate overnight. Lightly grease a 9x13 inch baking dish. Heat oven to 425. Bring to a boil, then reduce heat to medium-low, and simmer for about 20 minutes, or until reduced by half. Heat oven to 375. Place toast in a large, deep skillet.
Rosemary, pepper, lavender skillet bread.
2 cups lukewarm water
2 ¼ tsp yeast
4 1/3 cups flour
1 tbsp herb mix
Rock salt
Olive oil
Herb mix: grind black pepper corns, lavender rosemary and salt in a mortar using equal parts (maybe a smudge less lavender than everything else)
In a bowl, add water and yeast, stir to dissolve and let set for 5 minutes.
Add in 1 cup flour and herb mix, stirring with a wooden spoon.
Continue adding in flour until fully mixed.
Cover and Let proof in a warm spot for an hour.
Coat your cast iron skillet with olive oil and sprinkle flour on the dough and your hands to help minimize stickiness.
Fold “ugly parts” under and place in oiled pan.
Cover and let sit another 30 minutes
Preheat oven to 400 F
Pour more olive oil on top to make sure the entire top is coated.
Sprinkle salt and extra herbs on top, cut an X and bake for approximately 30 minutes depending on size of pan.
Top will be a nice brown, transfer to a cooling rack, or serve in the skillet after letting it cool down.
Pepper for invigorating energies, rosemary for peace, salt for cleansing, lavender for calming, and yeast for growth.
