My first post, in honor of the scrumptious dinner that I made this evening. It was so delicious (and pretty!) that I wanted to photograph and document it for others. And thus, The Hybrid Existence was born!
Crackling oregano sautéed trout topped with tender, sweet red pepper and avocado.
A perfect baked Portobello cap filled with courgette (zucchini), cashew, cherry tomato, garlic, watercress, aubergine (eggplant), and cayenne stuffing.
A half-split baked courgette hollowed and filled with pesto, aubergine, mushroom, cashew, and watercress stuffing.
And a mixed avocado salad with olive oil and apple-balsamic vinegar, cherry tomatoes, and cashews.