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Latest #goodeats Posts

  • Boubon brown sugar glazed salmon, balsamic citrus quinoa & oven roasted asparagus.
  • @kobakulinary Profile picture

    @kobakulinary

    Boubon brown sugar glazed salmon, balsamic citrus quinoa & oven roasted asparagus.

  •  2  1  9 minutes ago

Top #goodeats Posts

  • no smoothie is complete without something crunchy on top and on bottom! 😋 layering granola on the bottom of your smoothie bowl is my biggest pro-tip to get something yummy in each bite! 🙌🏻 I made a blueberry almond butter smoothie for breakfast with @CascadianFarm organic Oats N Honey granola on the bottom and cue all the swoons! 🥰 @thefeedfeed #ad
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In a blender, place: 1 organic frozen banana + 1/3 cup frozen blueberries + 1 Tbsp almond butter + 5 ice cubes and as much almond milk you need to blend (start with 1/3 cup). Place @cascadianfarm organic Oats N Honey granola in a bowl, pour smoothie onto the granola and then top with more granola, almond butter and chia seeds! #CascadianFarm #FeedFeed
  • @eatingwith_em Profile picture

    @eatingwith_em

    Boston, Massachusetts

    no smoothie is complete without something crunchy on top and on bottom! 😋 layering granola on the bottom of your smoothie bowl is my biggest pro-tip to get something yummy in each bite! 🙌🏻 I made a blueberry almond butter smoothie for breakfast with @CascadianFarm organic Oats N Honey granola on the bottom and cue all the swoons! 🥰 @thefeedfeed #ad

    In a blender, place: 1 organic frozen banana + 1/3 cup frozen blueberries + 1 Tbsp almond butter + 5 ice cubes and as much almond milk you need to blend (start with 1/3 cup). Place @cascadianfarm organic Oats N Honey granola in a bowl, pour smoothie onto the granola and then top with more granola, almond butter and chia seeds! #CascadianFarm #FeedFeed

  •  840  148  9 hours ago
  • Countneck clams and chanterelles, sautéed with shallot and pancetta, topped with flavorful summer tomatoes, parsley, aleppo pepper flakes and lemon. 
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Scrub and clean about a dozen clams, set aside.  Slice a large shallot and mince a thick slab of pancetta, both divided into two portions.
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In a medium carbon steel / cast iron pan, heat some duck fat or grapeseed oil on medium-high.  Add in half the sliced shallots and minced pancetta, sauté for a couple minutes until they start to turn golden.  Add in a couple handfuls of chanterelles, sliced half or left whole.  Cook undisturbed for 2-3 minutes until golden brown, then sauté for a minute more.  Season with a little sea salt and set aside.
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Meanwhile, in a medium saucepan (w/ a lid) on medium-high heat, sauté the remaining shallot + pancetta in duck fat / grapeseed oil as well, until fragrant.  Add about ½ - 1 cup of dry white wine (or water) bring to a boil and quickly deglaze the pan if needed.  Add in the clams, cover the saucepan, and turn down the heat to medium.  Cook until the clams have opened, about 5-10 min.  Check on them occasionally, and pluck out the clams as soon as they open.  You probably won’t need to season the clams as they are already pretty salty on their own.
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To serve, place clams in a serving bowl, pour the clam cooking liquid with the pancetta + shallots all over, add in the reserved chanterelles mixture, top with fresh minced parsley, sliced/minced roma or grape tomatoes, chili pepper flakes and squeeze some lemon juice all over.
  • @foodminimalist Profile picture

    @foodminimalist

    Boston, Massachusetts

    Countneck clams and chanterelles, sautéed with shallot and pancetta, topped with flavorful summer tomatoes, parsley, aleppo pepper flakes and lemon.
    __________________
    Scrub and clean about a dozen clams, set aside. Slice a large shallot and mince a thick slab of pancetta, both divided into two portions.
    __________________
    In a medium carbon steel / cast iron pan, heat some duck fat or grapeseed oil on medium-high. Add in half the sliced shallots and minced pancetta, sauté for a couple minutes until they start to turn golden. Add in a couple handfuls of chanterelles, sliced half or left whole. Cook undisturbed for 2-3 minutes until golden brown, then sauté for a minute more. Season with a little sea salt and set aside.
    __________________
    Meanwhile, in a medium saucepan (w/ a lid) on medium-high heat, sauté the remaining shallot + pancetta in duck fat / grapeseed oil as well, until fragrant. Add about ½ - 1 cup of dry white wine (or water) bring to a boil and quickly deglaze the pan if needed. Add in the clams, cover the saucepan, and turn down the heat to medium. Cook until the clams have opened, about 5-10 min. Check on them occasionally, and pluck out the clams as soon as they open. You probably won’t need to season the clams as they are already pretty salty on their own.
    __________________
    To serve, place clams in a serving bowl, pour the clam cooking liquid with the pancetta + shallots all over, add in the reserved chanterelles mixture, top with fresh minced parsley, sliced/minced roma or grape tomatoes, chili pepper flakes and squeeze some lemon juice all over.

  •  1,993  66  23 hours ago
  • My newest obsession = adding chickpeas to salads 🤩 Sometimes I’ll toast them in the oven for added crunch!! What’s your favorite salad topping?!
•
•
Cabbage mix 
Riced broccoli 
Ground turkey
Chickpeas
Green bell pepper 
Cilantro yogurt dressing 
EBTB seasoning
  • @honeyb_healthy Profile picture

    @honeyb_healthy

    Nashville, Tennessee

    My newest obsession = adding chickpeas to salads 🤩 Sometimes I’ll toast them in the oven for added crunch!! What’s your favorite salad topping?!


    Cabbage mix
    Riced broccoli
    Ground turkey
    Chickpeas
    Green bell pepper
    Cilantro yogurt dressing
    EBTB seasoning

  •  204  14  5 hours ago