Johnson & Wales University Iron Chef winner, Emily, knocked our socks off with this impromptu Wasabi Lime Vermicelli Salad she made with #JustMayo during her fellowship at our HQ.
Recipe, you ask? Whisk Just Garlic Mayo with lime juice, lime zest, toasted sesame oil and wasabi paste, to taste. Pour over vermicelli noodles and sliced cucumbers. Garnish with cilantro and scallions. #EatJust
The very talented winner of the Johnson & Wales University Bake Off, Elizabeth Harkness, puts the finishing touch on a creamy pumpkin fettuccine she created using #JustMayo during her visit to our HQ. #EatJust