This week’s dinner is all about those first spring flavors. I’m making savory Arepas—crispy on the outside, soft and tender on the inside. They’re pan-fried corn cakes filled with BBQ “pulled” king oyster mushrooms and topped with a bright mango salsa, plus the first organic watermelon radishes of 2025.
On the side, there’s a massaged kale salad with sweet mango, crunchy pepitas, and a raw honey lemon dressing to tie it all together.
Each serving comes with two Arepas.
Contains: soy
This week’s dinner is all about those first spring flavors. I’m making savory Arepas—crispy on the outside, soft and tender on the inside. They’re pan-fried corn cakes filled with BBQ “pulled” king oyster mushrooms and topped with a bright mango salsa, plus the first organic watermelon radishes of 2025.
On the side, there’s a massaged kale salad with sweet mango, crunchy pepitas, and a raw honey lemon dressing to tie it all together.
Each serving comes with two Arepas.
Contains: soy
