Better than chips (okay most of the time)! Toss chickpeas in olive oil, salt, pepper, chili powder, lime zest, and a squeeze of lime juice. Roast at 400f for 15-20 minutes until nice and golden. Top with a sprinkle of salt, extra zest, and another squeeze of lime!
I had the pleasure of photographing Ember restaurant for the current issue of Edible San Luis Obispo Magazine, and just had to share some favorites from the shoot. Chef Brian Collins, his wife Harmony, and the entire team welcomed me with open arms and made me feel at home while I ducked around the restaurant for an afternoon. I love the creativity that Chef Collins and Sous Chef David James bring to the tables at Ember, updating the menu every month with fresh, local, and seasonal ingredients. Ember’s motto, woodfired honest food, is something I got to witness in addition to the passion and enthusiasm of everyone working there. Always something new to get excited about, do yourself a favor and spend some time at this gorgeous eatery!
Happy Thanksgiving, my friends! I’m back with Made By Girl with some edible inspiration. As we approach this delicious holiday, I thought, “Why not try a super healthy dish and drizzle it in cream sauce?” Why not?!
Run on over to Made By Girl for more images and full recipe for Quinoa Stuffed Acorn Squash with Honey Mustard Cream.