1) Almond-Hazelnut Nut Butter: I don't know if I've ever had plain hazelnut butter before, but this combination is really good. Such a nice alternative to regular peanut or almond butter for that matter (I am almond-buttered out, but now that I have a hint of hazelnut, things are different).
2) Leeks: I had never cooked with them before. I love, love, love sulfur veggies (cabbage, onions, garlic, Brussels sprouts, etc) so it is no surprised that I feel in love with the leeks. I'd describe them as a cross between green onions and celery.
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3) Carob Powder: I hadn't cooked or baked with carob powder in forever, so I welcome the change up to my regular cocoa powder. Carob tastes slightly malty and is naturally sweet (so you can eat it with minimal sweetener unlike bitter cocoa powder).
Any suggestions for new foods that I should be trying to shake things up?