47 Comments

I love your recipes! Could you please include cooking instructions for people who don’t have a grill? So many recipes that I want to make but not sure how to replicate without one x

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You should be able to use a cast iron pan on the stove instead, you could even get a “grill pan”

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Try the John soules steak strips, I use them all the time and lots of recipes… They are precooked…

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Sep 20Liked by Violet Witchel

Can i PLEASE request you consider making a salad using canned salmon?! I have 4 cans and I'm desperate for ideas 😭

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Sep 12Liked by Violet Witchel

The Martha Stewart article about you're salads is 1,000% earned and deserved! CONGRATULATIONS! Did you know that it was coming out?

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author

I didn’t! Thank you!!!

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Sep 9Liked by Violet Witchel

Can’t wait to try this one out!

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Sep 23Liked by Violet Witchel

You 👏 don’t 👏 miss 👏

This was an instant favorite! Thank you 💙

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what is the serving size? in cups or oz

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The ingredient list says white vinegar but the instructions say white wine vinegar. Which should be used?

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I used white vinegar and it was fine

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What is a serving size ? One cup ?

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This is my second DBS recipe and i am lovinggg it! The flavours are amazing and im sure it will taste great the next day as well.

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Yea! Gonna make this but sub gyro meat for the steak

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So delicious! I’m not a huge fan of meat, so I used the Beyond Steak Plant-Based Seared Tips. Worked out wonderfully!

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What feta does everyone recommend? I'm still trying to find the more creamy than hard kind.

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If you can find a sheep’s milk feta, French feta or Bulgarian feta (sounds random but they have it at Whole Foods)—those are the creamiest. I really like the Atalanta brand that I can find at Kroger. Any of the ones in water vs pre-crumbled usually aren’t hard.

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TYSM!! I will keep a look out.

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Oooooo - this one looks wonderful!

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I hope your first day @ School went great :)

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Oh man I CANNOT wait to make this

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This sounds delicious!!!! I can already tell this one is going to be a huge hit. Can’t wait!

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