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Trivet Recipes

Soft and fluffy Rye Sourdough Rolls, one cut open with butter on top, beside it cheese and tomatoes.

Rye Sourdough Discard Rolls

forthepleasureofeating.com

Soft and fluffy Rye Sourdough Rolls are a great healthy alternative to your classic white dinner rolls. They are super easy to make, especially if you have a stand mixer.

submitted by ThePleasureOfEating

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Other recipes like this one

German Sourdough Rye Beer Dutch Oven Bread, cut in half, showing the inside.

German Sourdough Rye Beer Dutch Oven Bread

forthepleasureofeating.com

This recipe makes one large loaf of beautifully crusty, malty, and moist German Sourdough Rye Beer Dutch Oven Bread, similar to what you find in German bakeries. It's also no knead, dutch oven baked.

submitted by ThePleasureOfEating

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A bowl of Herbed Cashew Aioli Slaw surrounded by apples, herbs and garlic

Herbed Cashew Aioli Slaw

forthepleasureofeating.com

Whip up a flavourful Herbed Cashew Aioli Slaw in about 15 minutes. A crisp blend of cabbage, carrots, apples, and onions, perfectly coated in creamy aioli made from cashews.

submitted by ThePleasureOfEating

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Slices peaches nicely arranged over a freshly bakes focaccia bread with ricotta

Peach Ricotta Focaccia

cookinglikekate.com

Step into summer's melody: Wholesome Peach Ricotta Focaccia. No-knead, whole grain magic meets peaches and ricotta. Taste pure bliss with every bite!

submitted by CookingLikeKate

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A plate of crispy duck pancake salad with baby leaves, different julienned veggies and plums

Chinese Duck Pancake Salad with Plum Dressing

forthepleasureofeating.com

Chinese Duck Pancake Salad with Plum Dressing: Crispy duck, crunchy veggies, low-calorie plum dressing, and fruity griddled plums. With an easy shortcut!

submitted by ThePleasureOfEating

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Sautéed shrimps and garnish of fresh herbs in a charcoal bowl on a textured light grey countertop.

Sautéed Shrimps In Pernod Sauce

jemstake.com

Delicious, quick and easy! This is a versatile recipe where you can switch the staple ingredient to veggies, poultry, or pulses because the spotlight is on the Pernod (anise liqueur) in this dish.

submitted by jemstake

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