Paul Chang (CC ’19) – beets & noodz

Upon first meeting Paul Chang (CC ’19), one has simultaneously every idea and no idea what to expect. He is at once like the music he produces and loves–multifaceted, soothing, with an unfairly-natural sense of rhythm–yet also a whole artichoke’s worth of layers to boot, with his passions for cooking, psychology, and Daniel Caesar. Paul is, in some ways, a manifestation of a musical yin-yang, continuously exploring sound-worlds that mirror his own mindspace and spirituality, exploring the boundaries between composer, performer, and audience.

With the influence of his uncle as a professional music producer, Paul first dipped his toes into the world of producing at age eight, eschewing classical piano lessons (#same) in favor of guitar, banjo, the drums, and, yes, GarageBand. Paul’s kaleidoscopic approach to music is an organic, weaving foray into textures and harmonies, reflected in how he approaches the very act of production: a way of enabling connection with those one might not otherwise be able to connect with. Paul spoke of meeting a student in Hiroshima on a Christian fellowship, where there was little exchanged between them beyond, “let’s play some drums.” That “most beautiful ten minutes of my life,” replete with unspoken connection, encompasses Paul’s central belief of music as freedom, as improvisation, and “expressing your own voice.”

Paul’s producer’s ear often dictates what he parses through in a song or piece: a particularly mesmerizing downbeat here, a nuanced wash of color there. When Paul produces, he quite literally engineers a mood or vibe from an assembly line of moving parts, like he dissects then resurrects the fibers of sound itself. When “the smallest change can completely shift your experience of the music,” every note or turn of phrase Paul mixes is deliberate. Effects, compression, and saturation of sound are only a few parts to that equation–the rest encompasses a deeply personal relationship between Paul and his client. For Paul, the end song is only as cohesive as the entire workflow: start-to-finish, Paul sits down with his client and tunes their ears to the seemingly-endless combination of dials and effects on his screen. When “everything is so compartmentalized in the modern music world,” that continuous connection with another artist allows Paul to mix the best music he can.

Aside from music, Paul dabbles in psychology — “so applicable no matter what field you’re in, as long as you’re working with people” — Jacob Collier, and TV shows like K-Pop Star (you know, it’s casual). He loves experimenting with cooking, and unsurprisingly connects it to the mixing process: the smallest extra dash of salt could shift the whole dish’s tonal palette. Ethiopian food has been a favorite as of late, as has “Blessed,” Daniel Caesar’s euphoric pairing of washy organ with muffled vocals.

As far as advice for Columbia musicians and beyond? “Treat someone else’s success or mastery of their art as a source of inspiration rather than discouragement.” Again, one sees how Paul has so adeptly mastered the yin-yang within himself: finding ways to be complacent with his own ability, while also morphing it into motivation to continuously be better and do better. It’s a good reminder for those of us balking against the sheer power of Paul’s talent not to take ourselves too seriously–but, then again, not all of us can say we were almost broadcast on national Korean television.

get in touch with Paul:
follow Paul on Facebook & Youtube

special thanks to Gelila Yitsege for contributing to this post!
twitter: @imma_gelila
instagram: @itsgelila

liked what you read? check out more beets & noodz interviews here

contributors: Jordan Lee, Cindy Liu, and Adrian Traviezo
learn more about us!

Beets and Beans: Living and Dying with Hospice

Beets and Beans: Living and Dying with Hospice attempts to dispel some myths about what it means to work with a Hospice provider. This half-hour documentary interweaves the rich journeys of patients, caregivers, and family members as their lives are touched by hospice services. Those narratives show the audience how our participants are changed by time and experience. The story of Hospice is everyone’s story.

Filmed in Ithaca New York and Seattle Washington, this half-hour documentary features a divers cast of all ages interviewed in their homes or hospice settings. Moving and credible interviews supported by true-life events show that the hospice movement can revolutionize our views of dying.

Both of producer Sue Perlgut’s parents were patients of a hospice program and her personal experience led her to tell the story of how hospice can bring peace and dignity to all at the end of life.

  Follow us on the Beets and Beans: Living and Dying with Hospice Facebook page.
To Find out more about Hospicare:

Order theDVD

Special Feature on the DVD

Peaches and Bird, an original play written by Carol Kammen.

This special feature includes an interview with writer Kammen and scenes from the second half of the play, performed by Leigh Keeley.

This one-woman dramatic piece is about friendship, its loss and about what we learn when we lose something most dear. It’s about how Hospice provide friends with a quality of end-of-life experience. It is also about women’s friendships and death.

$9.95 (plus shipping and handling)

$50.00 (includes shipping and handling)


“We consider the documentary a very thoughtful, life-affirming and informative way to let people know about the valuable support that hospice can provide families before and after a death.”
-Dale Johnson, Executive Director, Hospicare and Palliative Care of Tompkins County, NY

“The video showed how important each of our roles is within our organization… I thought the special feature, Peaches and Bird, was a great addition to the video as well! That really hit home for me as I watched it and listened to the personal interview.”
-Tim Snyder, Spiritual Care Coordinator, Hillcrest Hospice Care,  Bellevue, NE

Gold Rush exclusive: Monica Beets kills it in the gold department…until a hitch

On this week’s episode of Gold Rush, Monica Beets says she is “killing it” in the gold-retrieval department — while her brother and father lag behind.

Monica Beets, who is looking amazing while she hard-hats in her daily grind, is all pedal-to-the-metal as she high-tails the dozer around while talking up a big game.

It appears that her dad Tony Beets’ dream of a 6,000 ounce season rests squarely on Monica’s shoulders. And she’s reveling in the spotlight!

Inside the cab of the dozer, a smiling and super-happy Monica says: “Dredge one has been down for a little while.” Completely locked in to making her goals, she adds: “It would be nice if we can get it back up and running soon because it does need to start pulling its weight with gold raised — because right now my plant is killing it!”

Monica is fully confident that her day’s take will add more gold to the Beets pile and she says: “We’ve got close to a thousand ounces out of just my plant which is f****** aces.”

Suddenly we hear a bad noise that sounds like clanging or breaking glass. A startled Monica asked: “What was that?” Sounds like this are never good news.

Panicked, Monica runs over to the main switch and says: “Oh s***” as she runs up to kill the engines. This alerts Juan Ibarra, who is the main mechanic and engineer for the Beets crew.

Juan comes over quickly to see what is up and happening with Monica’s rig.

Monica tells the camera: “We’ve got a clogged run and what that means is that we’ve got a hole in the screen…”

Juan arrives and asks what is going on. She tells him the bad news: “We’ve got a hole in our top screen.”

Apprehensive and knowing that any issues with the screen cost time and money, Juan asks: “How bad is it?”

Looking less confident than at the start of the clip, Monica tells him: “I’ve got two runs blocked off…”

Juan takes a look over the wall and down at the screen area and says, “Oh crap.”

See how Monica and Juan solve the issue tonight as Gold Rush returns — and make sure to tune into Gold Rush: White Water as well after the show airs.

Gold Rush airs Fridays at 9/8c on Discovery

Sauteed Broccoli Rabe and Beets with Saffron Almonds

This recipe was featured in . The host (and one of the sweetest women I’ve ever met), Danielle Chang, asked me to cook a recipe together with her—specifically, a recipe to promote beautiful skin. It was such an honor to be featured in this episode. From chatting with Danielle, to cooking at Divya’s Kitchen, to applying edible turmeric mask on our faces, we had fun.

Click to view the Lucky Chow Season 3, Episode 6, entitled Food As Beauty.

Is there a connection between the food you eat and the glow of your skin? Yes, absolutely! Ayurveda describes skin disorders in great detail, and a lot of them start with poor digestion. You’ve probably noticed a pimple or skin dryness manifesting when you’re constipated, when you eat certain foods, or when you’re dehydrated.

Ayurveda also speaks about three types of beauty: outer (rupam), inner (gunam), and spiritual (vayastag). True beauty radiates when the light of your soul shines, spreading positive qualities and deeds all around.

This bitterly delicious and colorful dish is tridoshic. It helps flush sludge from the liver and gallbladder and supports healthy bile production, which in turn helps with optimal digestion. A sift and drive out toxins. Broccoli rabe and beets also act as blood purifies and blood builders. Clean blood = clean skin. To add to the glow, I use almonds as a garnish. Saffron is the number one herb used in Ayurveda to enhance overall complexion. benefits by moisturizing the skin from within. Ghee increases ojas (linked to vitality)—that natural glow that no skin product can produce.

Another bonus of this recipe: it helps reduce sugar cravings!

Serves 4  Prep: 5 to 10 minutes Cook: about 20 minutes Gluten free; Dairy free

2 teaspoons coriander seeds

½ teaspoon fennel seeds

¼ teaspoon cumin seeds

2 + 2 teaspoons ghee, sesame oil, or olive oil

½ teaspoon kalonji seeds

¼ teaspoon ground

¼ + 3/4 teaspoons salt

2 small or 1 medium red beet, peeled and shaved thin into rounds or wedges (about 2 cups; See Notes)

1 tablespoon slivered fresh

1 green Thai chile, seeded and minced (optional; omit for high Pitta)

1 medium bunch broccoli rabe: bottom stems discarded, upper stems thinly sliced, leaves chopped into 1-inch strips (about 5 cups)

¼ teaspoon freshly ground black pepper

Fresh lime juice

1/8 teaspoon (a small pinch) threads, crushed

2 tablespoons slivered almonds

  1. Grind the coriander, fennel, and cumin seeds to a powder in a spice grinder.
  1. Turn off the heat and sprinkle both the beets and the rabe with pepper and lime.


Caution: Broccoli rabe is detoxifying—do not eat it if you’re pregnant or nursing.

To shave the beets: A mandoline or a spiralizer make thinly slicing vegetables very easy.


, by Pratima Raichur and Marian Cohn (Harper Collins, 1997).

by Wendy Rowe (Clarckson Potter, 2016).

Beets Increased My Power Output—But Nobody Knows Why

Beet supplements are nothing new, so why did I have my DNA and blood tested, and why did I flog myself on a trainer (twice!) in the name of beet science? Read on. 

“First rule in roadside beet sales, put the most attractive beets on top. The ones that make you pull the car over and go, ‘Wow, I need this beet right now.’ Those are the money beets.”
—Dwight K. Schrute, The Office

Yes, “Sur PhytoPerformance” may sound like the name of a brand that will someday rule us with robots in a dystopian future, but the company behind that mouthful of a company is actually Van Drunen Farms—a seventh-generation, family-owned wholesale farming business that sells fruits and vegetables as ingredients. This is important because their products are all grown and processed under their direct in-house supervision, so there’s no chance of a pesky supply-chain mixup somewhere between tainted vats in China and the supplement you so trustingly ingest.

But a family beet-farming link between AltRed and Schrute Farms is pretty much where the comparison ends. Using Sur’s own sourced ingredients as a jumping off point, the brand is solely interested on the effects of their beet extract on athletes and uses a deep well of scientific talent to understand which type of extract is most effective, why, and for whom. This is where I came in.

In March, I was invited out to FutureCeuticals Labs in Irvine, Calif. to perform an FTP test and have some of my genetic data tested and analyzed. A week before my visit, I did a standard 20-minute FTP test on my power-based bike trainer at home. Around that same time—before taking any AltRed—I also sent in a mouth swab for genetic testing. In the months leading up to the first home test, I had probably only been riding a day or two each week but running three to four days per week.

Though decidedly not in race shape, I have a background as a former professional triathlete who raced Olympic-distance events and shorter during my roughly decade-long career on the ITU, non-draft, and XTERRA circuits. For what it’s worth, I was one of the strongest runners in any given race, in the top 25 percent for biking, and usually in the bottom 25 percent for swimming among pros. (#humblebrag?)

The results of the at-home test were not great. When I was competing at my best, I usually averaged about 340-360 watts for a 40k in a tri. During the home test, I averaged 272 watts and felt like I was hanging on for dear life for the entire 20 minutes. The next day, I felt as sore as I expected but not incredibly tired. Despite not posting objectively terrible numbers, the test was relatively disappointing.

For the next week, I took the AltRed supplement each morning with food. I rode once or twice and ran three times, but did no focused workout sessions—just running/riding to get outside. I wouldn’t say my training felt any faster or better than usual, but of course, I wasn’t really pushing myself either.

The day of the test, I arrived at the lab and had blood drawn to get a pre-workout, pre-AltRed-for-the-day baseline reading, then took the supplement, waited roughly two hours, and began the test with the same protocol (my trainer, my bike, same equipment). Results below.

While the results are obviously much, much better (“statistically significant,” the scientists administering the test assured me), I was actually more impressed with how I felt than the numbers. Near the end of the test, I felt like I was literally running out of gears and could have pushed harder, longer.

So what the heck happened then? The weird thing is, the scientists behind AltRed aren’t sure. Zb Pietrzkowski, the senior vice president of research and design at Sur has a doctorate in molecular biology, and it’s been his mission to understand why beets—specifically AltRed’s beet extract has such a strong effect on some athletes.

According to Pietrzkowski, one of the differences between AltRed and other beet supplements is a higher concentration of betalains, the phytonutrient that gives beets their red color and is likely at the core of their anti-inflammation properties. The other difference, he says, is their product’s lack of nitrates.

The claimed effects on responders (we’ll translate that buzzword momentarily) are diverse: reduction in knee-joint pain, faster recovery, higher power output, and even sinusitis relief. But the big trick is that while Sur points to two studies about improved times and improved recovery versus a placebo, Pietrzkowski admits the usual biomarker suspects aren’t consistently improved with betalains: Signs of lactic acid reduction and hematocrit increase were totally mixed during the studies, but the end-result was almost always positive. One of their interesting theories was that capillaries carrying blood essentially widen in the presence of betalains—allowing more blood to flow to and from muscles—but they had no conclusive proof yet. This is a long way of saying, “It works, but we don’t really know what it’s doing.”

Though my blood values are in no way a proper clinical study with multiple subjects, the results are below. Pietrzkowski and his colleague Tanya Reyes-Izquierdo—the senior scientist for FutureCeuticals who has a doctorate in biochemistry—were most puzzled by the jump in my hematocrit, in green, right before exercise, and even tongue-in-cheek teased me about using EPO right before the test (I didn’t!). Other interesting values to look at included a huge jump in post-test lactate, in red.

We also got a glimpse at my genetic testing results, but to this end the genetic information may turn out to be less useful to me and more useful to Sur and other supplement brands in the future.

“We’re trying to figure out who it’s affecting,” Pietrzkowski explains. “Some people do not respond.” This is the key to AltRed’s success (or the potential failure). Supplement companies like Sur, who have a great product that works—but they don’t quite understand why it works—need to first figure out who it works with. This is important for two reasons: While Pietrzkowski and Reyes-Izquierdo were emphatic that I was a responder, they want to find more responders and use only responders to conduct an effective study and finally figure out what the heck is causing beets to make us better; also, they say they want to use this information to someday market the supplement directly to responders only. Now cue your dystopian fears.

But this is actually a great thing. Imagine taking a test before you purchase a fairly costly supplement and knowing that, yes, this supplement will absolutely make you faster. While direct-to-consumer genetic testing is a long way away from being truly useful to athletes (see our story in Triathlete’s July issue), using genetic testing to help narrow down a study’s pool or helping athletes learn about which supplement will work for them is actually a very cool thing for the future.

So in the end, my trip to an obscure office park in Orange County may not have yielded the key to my genetic potential, but the testing process did help illustrate that the future of supplements may be nearly customized pills and powders. And to the question of how AltRed actually worked for me—am I now fast? Well, I’ll leave the answer to the world’s greatest beet poet, Dwight Schrute: “I am fast. To give you a reference point I am somewhere between a snake and a mongoose… And a panther.”

Instant Pot Green Bean Thoran | My Heart Beets

Thanks to the instant pot, it’s easier than ever to make green bean thoran! This tasty green bean stir-fry is the perfect side to any Indian meal.

Like most recipes for “thoran” (stir-fry), this green bean dish is made with a few spices, grated coconut and curry leaves. This is a common side dish served in Keralite homes and can be made with all sorts of vegetables.

My Secret to Making this Super Fast…

This thoran calls for a 1 minute cook time in the instant pot. BUT the prep time can take awhile, especially if you chop the green beans yourself. If I want it to look pretty for guests (like in the picture above) I’ll meticulously chop the green beans by hand but if I’m making this for the family, I’ll take the easy route and use the chopping blade in my food processor. Sorry fam.

What is Thoran?

If you’ve never heard of the word “thoran” before, it just means “stir fry” and is a traditional Keralite way of cooking. You can make anything into a thoran! You just need to grate or chop vegetables, mix them up with a few other ingredients and stir-fry it all together.

When I say you can make anything into a thoran, I’m not kidding. Here are just a few thoran recipes on my blog: beetroot, zucchini, butternut squash, cabbage, sardines (yep, even sardines…).

I started making thoran after marrying my husband, Roby, whose family is from Kerala. It’s now my favorite way to cook vegetables because while flavorful, it’s not overpowering. It’s a side dish that allows for the veggie to really shine.

My husband has been eating thoran all his life and has tried just about every type of thoran one can have – and green bean thoran is his all-time favorite. I love green bean thoran too, but beet thoran is my favorite – after all, my heart beets for beets! And while I could happily eat beets daily, it’s nice to change things up sometimes – especially for the sake of family members who don’t share quite as much enthusiasm for beets.

Thoran is typically served alongside other Keralite dishes like the ones below (but you can serve this with any Indian meal!):

Those are just a few ideas! I have a ton of Indian recipes on my site – from all over Indian: north and south.

Just so you know, our little family is mixed: I’m Punjabi, my husband is Keralite and our toddler is a bit of both 😉 so I put all sorts of Indian dishes on our dinner table and you know what? Sometimes it’s really nice to have different yet somewhat similar flavors on the table. Don’t worry about being “authentic” – serve this green bean side with what you want!

I can’t wait to hear what you think 🙂

Instant Pot Green Bean Thoran

Like most recipes for “thoran” (stir-fry), this green bean dish is made with a few spices, grated coconut and curry leaves. It’s a common Keralite side dish and will go perfectly alongside any Indian meal.



*Find frozen unsweetened grated coconut at your local Indian grocery store.

This thoran calls for a 1 minute cook time in the instant pot, but the prep time can take awhile, especially if you chop the green beans yourself. If I want it to look pretty for guests (like in the blog post picture) I’ll meticulously chop the green beans by hand but if I’m making this for the family, I’ll take the easy route and use the chopping blade in my food processor.

Did you make this recipe?

Tag @myheartbeets on Instagram and hashtag it #myheartbeets

Sliced or diced, they’re good for you: 10 Health benefits of beets –

(Natural News)
Red beets may be an acquired taste, but there’s no denying that these nutritious root vegetables offer many health benefits. Whether you add them to smoothies or savory dishes, beets offer various benefits, such as improving your digestion and boosting heart health.

Beets (Beta vulgaris) are root vegetables that look like turnips. They have rough outer skins that cover their roots, plus long green stems and leaves.

Cutting beets produces a red juice that could stain your hand. This pigment is used as a natural alternative to commercial food colorings and is often used in food products like candy, jams, and plant-based burgers.

Phytonutrients called betalains are responsible for beets’ bright red hue. Betanin and vulgaxanthin, two of the most popular betalains, possess incredible anti-inflammatory, antioxidant, and anti-cancer properties.

The nutritional profile of beets

Beetroots contain the following vitamins and minerals:

Discover how to prevent and reverse heart disease (and other cardio related events) with this free ebook: Written by popular Natural News writer Vicki Batt, this book includes everything you need to know about preventing heart disease, reversing hypertension, and nurturing your cardiac health without medication. Learn More.

Here are 10 reasons to add more beets to your diet.

Beets can improve your athletic performance.

Endurance athletes consume beetroot juice to boost their performance. The juice improves oxygen flow, ensuring that the athletes’ hearts and lungs don’t need to work too hard during vigorous activities.

For best results, research suggests drinking beetroot juice at least 90 minutes before you exercise. (Related: Perform better mentally AND physically with beets.)

Beets are anti-inflammatory.

Inflammation is linked to certain health conditions like cancer, heart disease, and obesity.

Betalains help minimize inflammation by inhibiting the inflammatory signaling process.

Beets can improve your digestion.

Fiber-rich beets are good for your gut health.

The fiber content of beets isn’t digested in your stomach and small intestine. Instead, beet fiber travels to the colon and “good” gut bacteria ferment it and use it for food.

Fiber is a good source of roughage, which moves food through the intestines. Consuming fiber-rich foods prevents health problems like acid reflux, colon cancer, constipation, hemorrhoids, and obesity.

Beets improve brain health.

An interruption in nitric oxide pathways is linked to various cognitive diseases. Nitrates in beets boost brain function by improving oxygen flow.

Beets boost heart health.

Vegetables like beets, carrots, and spinach are full of compounds called nitrates.

Nitrates are converted into nitric oxide inside the body. Nitric oxide helps open up blood vessels, which then lowers blood pressure and heart rate. Beets and other plants that are naturally rich in nitrates are also full of vitamin C.

In a study published in the journal Hypertension, researchers found that consuming at least one cup of beetroot juice daily for four weeks helps lower blood pressure.

Beets have anti-cancer properties.

The antioxidant properties of beets can protect cells from free radical damage.

Betanin from beets is believed to have anti-cancer properties. Research suggests that beet extracts can be used in chemotherapy.

Beets strengthen your immune system.

Beets are rich in vitamins and minerals that boost immune health. These nutrients include copper, zinc, and vitamins A and C.

Beets are good for eye health.

Beets, along with fruits and vegetables that are full of beneficial pigments, are good for your eye health.

Beets contain lutein and zeaxanthin. These two pigments are often studied because they can boost eye health. Lutein and zeaxanthin also help slow the progression of age-related macular degeneration.

Beets keep your liver healthy.

Beets contain antioxidants, betaine, iron, and vitamin B, which are nutrients that boost liver health.

Beetroot can also protect the liver from oxidative damage and inflammation. Betaine helps the liver get rid of toxins while betalains promote detoxification.

Beets can improve your sex drive.

Beets are full of boron, a mineral essential for sex hormone production. According to studies, beet juice can help address erectile dysfunction.

Add superfoods like beets to your diet to enjoy their many benefits, such as boosting your digestion, immunity, and heart health.

Sources include:

Green Beans and Golden Beets with Tarragon and Almonds

fresh and crunchy. Not covered in condensed soup.

Green Beans and Golden Beets with Tarragon and Almonds |

So today, I’m sharing this recipe for Green Beans and Golden Beets with Tarragon and Almonds. And my hope is that some of you out there on the internet might be feeling the same way as me about green bean casserole. And you might be itching for a lighter Thanksgiving side dish.

I love this recipe for the Holidays for a couple of different reasons. First, it’s both vegan and gluten free, making it safe to eat for probably most of your dinner guests. Second, I think it’s just as delicious served warm or at room temperature, taking some of the pressure off of timing out all your dishes perfectly. And third, you can do some of the prep work in advance (roasting the beets), saving you precious minutes on the big day.

Green Beans and Golden Beets with Tarragon and Almonds |

So the beets. Yes, they do take a long time to roast. But I like to roast them whole, because I think it preserves some of the brightness (both in terms of color and flavor) of the flesh. As I mentioned above, you can definitely do this part the night before. But wait to slice them until you’re ready to serve the dish. You can use red beets, if you prefer, but I love the sunny, Fall-like hue of golden beets for Thanksgiving.



Green Beans and Golden Beets with Tarragon and Almonds |

Get the Recipe:

Green Beans and Golden Beets with Tarragon and Almonds

At a Glance:

Yield:8 servings

Prep Time:10 minutes

Cook Time:60 minutes

Print Recipe


  • 1 lb golden beets (medium sized), peeled and trimmed
  • 2 tablespoons extra-virgin olive oil, divided
  • 1 tsp. salt, divided
  • 1 tsp. black pepper, divided
  • 1 lb green beans
  • 1/2 tablespoon red wine vinegar
  • 1/4 cup sliced almonds
  • 1-2 tablespoons fresh tarragon, roughly chopped


  1. Pre-heat your oven to 425 degrees.
  2. Tear off a large piece of aluminum foil and fold it in half to double it. Add the beets to the aluminum foil, then drizzle them with 1 tablespoon of the olive oil and sprinkle with 1/2 tsp. each of the salt and black pepper. Fold up the edges of the aluminum foil to create a packet for the beets. Then place this packet in your pre-heated oven, directly on the oven rack. Roast the beets until they can be easily pierced with a small paring knife, about 50-60 minutes. Then carefully remove the packet from your oven and let the beets cool slightly. Once the beets are cool enough to handle, slice them into wedges.
  3. Meanwhile, add the green beans to a large rimmed baking sheet. Toss with the remaining olive oil, salt and black pepper. Then roast in your pre-heated oven for 10-12 minutes. Remove and set aside.
  4. Add the green beans and beets to a serving platter. Sprinkle with the red wine vinegar. Then top with the almonds and fresh tarragon. This dish can be enjoyed while still warm, or at room temperature.
  5. Leftovers can be stored in an airtight container in your refrigerator for 2-3 days.

All images and text ©