This recipe is part of our meal prep series. Click here for the full plan.
Whisk together the vinegar and mustard in a small airtight container. Slowly add the oil while continuing to whisk. Add two teaspoons water. Season with salt and whisk to combine, then store in the fridge.
Make dolmades with Swiss chard leaves.
Start your week with a Buddha bowl.
DIY orange beef and Greek salmon burgers
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