Dinner with Tattooed Chef pesto harvest a blend of quinoa & riced cauliflower mixed with zucchini, spinach, basil, sun dried tomatoes and red bell peppers tossed in vegan pesto bowl, pesto harvest
Photograph the shelf it sits on and tonight's recipe is written around everything that is there.
On the label
COOKED QUINOA (WATER, QUINOA), CAULIFLOWER (CAULIFLOWER SALT), ZUCCHINI, OLIVE OIL, SPINACH, BASIL, SUN DRIED TOMATOES (SUN DRIED TOMATOES, SULFUR DIOXIDE [TO RETAIN COLOR], CITRIC ACID, GLUCOSE), RED BELL PEPPER, LEMON JUICE FROM CONCENTRATE, GARLIC, BLACK PEPPER, SALT.
Tattooed Chef, frozen dinners & entrees, serving 241 GRM, package 8.5 oz/241 g. Ingredients as printed on the label.
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Cooks as spinach, cauliflower, bell peppers. Half of it left? Use up the spinach.