I just stumbled upon your blog and am excited to hear about those tamales; I’m frequently at Green City so I will have to check them out and agree that I am glad to hear that there will be new fun prepared foods to check out. I usually try to stick to raw ingredients for cooking with at home but inevitably, I get hungry while there and a breakfast sandwich or crepe hits the spot.
And a savory granola. That is the most fantastic thought I’ve ever heard of! It’s one of thos things I wish I had created myself and it sounds fantastic for sprinkling over any kind of vegetables for that added touch.
So excited to try this! My house is full of vinegar freaks, so I’m sure that we’ll all adore it. Also, I’m so into all of the seeds and millet recipes that have been popping up lately–really creative and inspiring. Thanks for sharing!
Oddly enough, I have a pretty large bag of puffed millet in my pantry begging to be used in something unique and fantastic like this sounds. I was about to resort to alterna-rice krisipie treats. You saved me!
Hello!!! I’m dying to try this. My boyfriend and I are always making escabeche, the really spicy kind!!! I liked you to my blog, because I think it’s so beautiful. I am making your favorite cookies for my friends at work! They are shorbread lovers. Thanks for posting your awesome recipes!
Brilliant combo. I’ve been seeing savoury granola all over the place these days (and just last night at a great restaurant in Vancouver) and aboard the train a couple days ago we had puffed wild rice on our salads. I asked, and the chef instructed to simply microwave dry wild rice in a bowl covered with parchment. I wonder if the same would work with millet?
This dish is terrific. I made some over the weekend using asparagus, carrots, and cauliflower. Per the original recipe, I used puffed rice in the savory granola, but I’ll get puffed millet asap. I want to use some sugar peas in my next batch. Thanks for the inspiration.