{"id":788,"date":"2016-01-08T02:38:34","date_gmt":"2016-01-08T07:38:34","guid":{"rendered":"http:\/\/blog.thefoodstand.com\/2016\/01\/08\/top-5-friday-faves-getreal-and-more\/"},"modified":"2016-04-05T10:55:13","modified_gmt":"2016-04-05T14:55:13","slug":"top-5-friday-faves-getreal-and-more","status":"publish","type":"post","link":"https:\/\/blog.thefoodstand.com\/2016\/01\/08\/top-5-friday-faves-getreal-and-more\/","title":{"rendered":"TOP 5 FRIDAY FAVES: #GETREAL AND MORE!"},"content":{"rendered":"

\"\"\/<\/a><\/p>\n

@gingerandchorizo<\/a><\/strong><\/p>\n

More green for new year #GetReal<\/a><\/p>\n

Ingredients:<\/strong> Enoki mushrooms, pak choi, lime, coriander, zucchini, miso, vegetable broth<\/p>\n

\u00a0<\/p>\n

\n

\"\"\/<\/a><\/p>\n

@JenniferEmilson<\/a><\/strong><\/p>\n

Starting off the week with a sunny side up egg on homemade rye, fris\u00e9e and kimchi. And in other news, parsnips are now haute cuisine! Resolving to get more probiotics in each meal, so I used kefir in the bread, and added the kimchi! Have a great week #GetReal<\/a><\/p>\n

Ingredients:<\/strong> Rye bread, egg, za’atar, fris\u00e9e, kimchi<\/p>\n

\n

\"\"\/<\/a><\/p>\n

@MLapi<\/a><\/strong><\/p>\n

Local yogurt, goji berry, be pollen, fenugreek<\/p>\n

\u00a0<\/p>\n

\n

\"\"\/<\/a><\/p>\n

@jaimejin<\/a><\/strong><\/p>\n

QUICHE<\/p>\n

Location:<\/strong> Killington, VT<\/p>\n

Ingredients: <\/strong>Apple, bacon, blue cheese, crimini mushrooms, fresh rosemary, ricotta cheese, half and half, rainbow chard, white cheddar, egg<\/p>\n

\n

\"\"\/<\/a><\/p>\n

@shannonvittoria<\/a><\/strong><\/p>\n

Guacamole with cotija cheese.<\/p>\n

Location:<\/strong> El Nopal<\/p>\n

\u00a0<\/p>\n","protected":false},"excerpt":{"rendered":"

@gingerandchorizo More green for new year #GetReal Ingredients: Enoki mushrooms, pak choi, lime, coriander, zucchini, miso, vegetable broth \u00a0 @JenniferEmilson Starting off the week with a sunny side up egg on homemade rye, fris\u00e9e and kimchi. And in other news, parsnips are now haute cuisine! Resolving to get more probiotics in each meal, so I used kefir in the bread, and added the kimchi! Have a great week #GetReal Ingredients: Rye bread, egg, za’atar, fris\u00e9e, kimchi @MLapi Local yogurt, goji berry, be pollen, fenugreek \u00a0 @jaimejin QUICHE Location: Killington, VT Ingredients: Apple, bacon, blue cheese, crimini mushrooms, fresh rosemary, ricotta cheese, half and half, rainbow chard, white cheddar, egg @shannonvittoria Guacamole with cotija cheese. Location: El Nopal \u00a0<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[51],"tags":[],"_links":{"self":[{"href":"https:\/\/blog.thefoodstand.com\/wp-json\/wp\/v2\/posts\/788"}],"collection":[{"href":"https:\/\/blog.thefoodstand.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blog.thefoodstand.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blog.thefoodstand.com\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/blog.thefoodstand.com\/wp-json\/wp\/v2\/comments?post=788"}],"version-history":[{"count":1,"href":"https:\/\/blog.thefoodstand.com\/wp-json\/wp\/v2\/posts\/788\/revisions"}],"predecessor-version":[{"id":1068,"href":"https:\/\/blog.thefoodstand.com\/wp-json\/wp\/v2\/posts\/788\/revisions\/1068"}],"wp:attachment":[{"href":"https:\/\/blog.thefoodstand.com\/wp-json\/wp\/v2\/media?parent=788"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blog.thefoodstand.com\/wp-json\/wp\/v2\/categories?post=788"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blog.thefoodstand.com\/wp-json\/wp\/v2\/tags?post=788"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}