8 servings, 172 kcal per serving
Dice the avocado, add the pomegranate and julienned coriander.
Season with olive oil and salt.
Serve with corn tortillas as an appetizer
Cheese-stuffed meatballs with physalis-tomato sauce
Salmon, avocado, and strawberry tartare
Marinated tofu tacos with raspberry and jalapeño jam
Vegan physalis focaccia bread
CLAMS WITH GREEN SAUCE & ROUGH BINDWEED FRUIT PEBRE SAUCE
DRUNKEN SCALLOPS WITH ROUGH BINDWEED FRUIT
Chilean pino and blueberry empanadas
Jamaican tofu with jalapeño and blackberry chutney
Quinoa Pizza with Mozzarella, Basil, and Strawberries (gluten-free)
