About Tori Avey

Thanks for stopping by! I am fascinated by the story behind the food – why we eat what we eat, how the foods of different cultures have evolved, and how yesterday’s food can inspire us in the kitchen today. Read more...

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Comments

  1. Alan says

    Thank you. That’s a perfect meal… right up my alley. I haven’t got the sprigs or the mushrooms but I’ve just bought a whole bunch of goats cheese to make a large batch of sauce to freeze in small portions. I’ll use your sauce recipe, thanks!

  2. Louis says

    4 stars
    This is a great recipe and guests really liked the green bean and pepper salad as well . I substituted the sauce you gave for the roasted cauliflower dish for the goat cheese sauce in this recipe, which works for vegans, although I am no vegan, I do have friends who are. When does your cookbook come out?

  3. Alice K. says

    Any ideas for a substitute for goat cheese? I’m not sure I can easily find it in my market, although truthfully, I’ve never looked for it!

    • Tori Avey says

      Hi Alice! Pretty much every grocery store should have goat cheese in the cheese section– it’s soft and usually comes in a short log-shaped package. If you can’t find it, substitute a creamy feta (block feta rather than dry crumbles), or whole milk ricotta cheese. If using feta, salt carefully, as the feta naturally has a lot of salt. Enjoy!

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