Foodie Overload!

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Market tomato and fresco cheese salad with olive oil/balsamic drizzle and a dash of Bolivian rose salt. Oh the wonderful things Mike whips up!

Market tomato and fresco cheese salad with olive oil/balsamic drizzle and a dash of Bolivian rose salt. Oh the wonderful things Mike whips up!

Mike and I have been doing a lot of awesome cooking lately but I just haven’t had the time to post anything so here’s a triple threat for the blog! We have a tomato salad appetizer, mixed berry pie dessert and lamp chop entree’ in an unconventional order. I’m just cool like that. Dessert BEFORE dinner! Rebel right here! haha

I hope you enjoy the food porn my man and I have created. Be excited for more! If you want more updates about the awesome food Mike makes you can follow his instagram @chefmd81 for the scoop! Literally people. We scooped ice cream onto that pie and it was delicious!

Blueberries, strawberries and rhubarb mixed with market honey and some four in my very own homemade pie crust.

Blueberries, strawberries and rhubarb mixed with market honey and some four in my very own homemade pie crust.

Grilled marinated lamb on a bed of a yellow zucchini & mushroom risotto and purple cauliflower puree accented by fried beet chips and brussels sprout leaves.

Thanks for drooling over the photos and let me know if there’s anything you would like to see Mike or myself make. We always love to try new things.

Stay classy,

~E

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