In the Kitchen With: Donal Skehan’s Quinoa, Pea and Zucchini Cakes – Design*Sponge

Today, on St. Patrick’s Day, I have chosen to share a recipe from one of my favorite YouTube foodies, Donal Skehan. Donal is an Irish food writer, television host, and photographer who has recently moved to LA from Dublin with his wife, Sofie, and his rescue dog, Max, for their next food adventure. His first American cookbook, Fresh, was just released, and to keep with the freshness theme, I’ve chosen the Mini Quinoa, Pea and Zucchini Cakes with Salsa Verde. Since spring is just around the corner, feel free to use fresh peas instead of frozen, and soak and cook your own chickpeas from dried instead of canned. Because this recipe freezes well, and is accompanied by a recipe for salsa verde, it’s really a two-for-one! Make an extra-large batch of both so you have some for later in the week, and you can use the salsa verde to dress your favorite spring vegetables, sandwiches, or salads. —Kristina

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