Air Fryer Burrito

I got tired of waiting for fall and decided to start making soup now. I started with Pinch of Yum’s Instant Pot Summer Soup, substituting brown rice for farro. The soup combines a tomato base with summer vegetables (corn, zucchini) and chicken. Instead of grating parmesan, I topped it with Whisps cheese crisps:

And of course, focaccia! I’ve wanted to try making a gluten-free version since eating it in Asheville. I baked this rosemary keto version from gnom-gnom and it came out pretty good. It wasn’t quite as light as the one I had in the restaurant, but it had the right taste and texture. It’s also purple, which is apparently from the psyllium husk.