INGREDIENTS
2 tbsp
Garlic confit
2 cups
Garlic confit oil
10 oz
Baby and purple kale, mixed
1
Celery root, cut into large dice (about 2 1/2 cups), large
2
whole heads Garlic
2 tbsp
Za'atar
1
Egg white
2
Egg yolks
6
Eggs
2 tbsp
Dijon mustard
1/3 cup
Honey
1 tbsp
Mayonnaise
1 tbsp
Mustard, whole-grain
3 cups
All-purpose flour
2 tbsp
Baking powder
1 tbsp
Brown sugar
1/4 tsp
Cayenne pepper
1 1/2 tsp
Salt
8
Salt and freshly ground black pepper
1 tbsp
Sugar
2 tbsp
Coconut oil
1 tsp
Garlic confit oil or vegetable oil
1 cup
Sherry vinegar
3 1/8 cups
Vegetable oil
1 cup
Almonds
1
Spiced biscuits
7 tbsp
Butter
1 1/2 cups
Milk