¼ tsp ground cardamom
1 cup milk
½ cup Greek yogurt
2 mangos, sliced
I’m a writer, a photographer, a cookbook author (August 2016) and most importantly I’m the cook that prepares all these scrumptious recipes that you can find here.
California Quinoa Salad
Chicken and Veggie Pasta Casserole
Spicy Cheesy Corn and Tomato Dip