Hail to the Chef

I roasted brussel sprouts last night, and they were delicious! Made them with a couple heads of garlic cloves, the big green onions and red peppers with Braggs, sesame oil, lots of paprika, oregano, lemon, pepper and whatever else called to me from the cabinet. Absolutely fantastic! Thanks so much for the ideas and tips.
Jenna P.

 

An interview with Bob Harper: Farm Sanctuary’s National Spokesperson for the 2010 Walk for Farm Animals
An interview with Bob Harper: Farm Sanctuary’s National Spokesperson for the 2010 Walk for Farm Animals
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