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Cooking with Friends ft. Angelica & Little Autumn

Yesterday I stopped by one of my good friends place for a little cooking session. Angie is pretty much on the same wavelength as I with the joy of cooking. Putting on some good music, get a good beverage and a little patience can be such a marvelous experience!

We decided to go all out with a full course meal. Appetizer, entree, and dessert! We decided to start out with something fresh. Oh and literally everything we ate we never ate nor cooked before so literally EVERYTHING was experimental lol!


Veggie Collard Wraps

Aglio Cacio e Pepe with Shrimp (recipe from Carnal Dish)

Crème Brûlée

First were the Veggie Collard Wraps. We took simple whole leaf collard greens and filled them with an array of veggies, both raw and cooked. Carrots, Microgreens, Hummus, Green Onion, and tri-color Bell Pepper cooked in Savor Spice Co. Motherland Blend!

We made a nice sauce made from Avocado, Greek Yogurt, Key Limes, salt & pepper, and a garlic clove.

Autumn doing her thing with the green onions!

Angie topping it with a garnish of herbs and pistachio!

The super creamy avocado sauce.

Autumn took this pic, like okay photographer superstar!

The finished product! Yum! 😋

Sooo funny story, we never even had a chance to eat the appetizer cause we pretty much went straight for the entree which was the pasta!

The pasta recipe was adapted from one of my favorite chefs, Carnal Dish aka Chef Resha. We made everything from scratch!

I made Autumn take this. This was take #15 😂