Those Knives Are Hot, Continued

The Sprockettes Breakfast Sandwich, The Next Episode

Last weekend we had yet another chance to play on the Hot Knives breakfast sandwich creation. This time around Ali whipped up a sun-dried tomato polenta to compliment the mouth watering collection of smoked tempeh, garlic sauteed spinach, and dill aioli. Vegans rejoiced! Once again the sandwich was a huge success...so much so that we ran out of polenta, making it a Saturday-only weekend brunch special. We'll let y'all know ahead of time when we are going to go for round three on this recipe.

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