Dorinda Medley

And then I roast Gabonzo beans with a little bit of onion powder, garlic powder, sea salt, a little olive oil, so they get a little crunch. And then what I do is I, obviously I put it all together in a bowl and then I just put a little more lemon and And then I shave Parmesan cheese on top and I let it sit for about 30 minutes. And then I just serve it with like whatever you want to serve.

I just served to Hannah with it.

I just served to Hannah with it.

I just served to Hannah with it.

Well, you know what this one needs? It needs a, I was saying, it needs like a walnut. I'm thinking about making a candy walnut next time and putting that in it. Have you ever made a, I'll tell you the best candied walnut. You take a walnut, you take a really good raspberry jam and really thin it. Put it in a frying pan and toss it.

Well, you know what this one needs? It needs a, I was saying, it needs like a walnut. I'm thinking about making a candy walnut next time and putting that in it. Have you ever made a, I'll tell you the best candied walnut. You take a walnut, you take a really good raspberry jam and really thin it. Put it in a frying pan and toss it.

Well, you know what this one needs? It needs a, I was saying, it needs like a walnut. I'm thinking about making a candy walnut next time and putting that in it. Have you ever made a, I'll tell you the best candied walnut. You take a walnut, you take a really good raspberry jam and really thin it. Put it in a frying pan and toss it.

And then you let them dry and then you crunch them all up and it brings this kind of fruity walnut thing to salads.

And then you let them dry and then you crunch them all up and it brings this kind of fruity walnut thing to salads.

And then you let them dry and then you crunch them all up and it brings this kind of fruity walnut thing to salads.

Let's cook.

Let's cook.

Let's cook.