🔴Rub Z👾

I love these pickled green beans because they’re crisp, pleasantly spicy and bright without being overwhelmingly pickled. You can still taste the green bean itself, almost like it’s been seasoned from the inside with a beautiful salad dressing.  Check out the recipe using the link in my bio. Once you make them, let me know what you think.

Independent restaurants need us right now. That’s true everywhere, but I’ve been thinking about it a lot lately while eating my way along Nicollet Avenue recently. Restaurants like these help give a city its identity. But they don’t survive on nostalgia or good intentions. They survive when people walk through the door, order the food, bring their friends and come back. What’s a local restaurant more people should know about? And if you have a Nicollet favorite, tell me in the comments.

This is a very good reason to skip takeout. Green mango salad and lemongrass chicken are two Vietnamese classics that belong in your regular rotation. The salad takes about five minutes. The chicken needs a good marinade, a hot grill or pan and enough restraint to let the edges get properly dark and sticky. Want the recipes? Check the link in my bio.

Ground beef doesn’t have to be boring. Kebabs are a staple across the Middle East and Mediterranean, with countless variations shaped by local ingredients, traditions and family recipes. This version takes ground beef and builds in big flavor with roasted red peppers, herbs, onion and za’atar. I wrap the patties in lavash with garlicky tahini, bright green hot sauce, charred vegetables, and a fresh onion-parsley salad. A few of my @badiaspices bring the whole thing together. It’s smoky, juicy, crunchy, creamy, spicy and exactly the kind of recipe that reminds you how much ground beef can do. Want the free recipe? Check out the link in my bio.