Cucumber Fig amuse bouche

This sweet sour combination is sure to get your juices going….

Relaxed Kale and Purple Cabbage Salad

This is a wilted salad, the kale is ‘cooked’ with lemon and salt (an acid and alkaline). The colors are dark and light green, purple (w/touch of white), black, brown. The textures are leafy, crunchy, soft. Can be made 2-3 days ahead of serving. although the pumpkin seed oil, parsley, pecans and seaweed ought to be added the day of.

Lettuce Wraps w/carrots, potatoes and a mock Tarragon Truffle Mayo

A mock mayo (dairy free and egg free) with truffle oil and tarragon … yummmmmmmm.

Baked Brown Rice Tortilla chips

Showing two ways to use the Brown Rice Tortilla chips.

Six ways to slice a tortilla, to make baked chips

I like Brown Rice Tortillas as is, used as wraps, or baked like chips. Here are 6 ways to slice’m and then bake’m for chips.

Spiced Stove-top Peach Cobbler w/Blueberries and Feta

It’s PEACH season folks… here’s a way to amp up your Peach Cobbler with blueberries, feta cheese and spice….. yummmmmmmmmmmmm.

Healthy salads, salad dressings, salad fixings

Tips for salad makeovers! I’ll be meeting with a new culinary student in the kitchen who needs/wants to add ‘life’ to her salads. AND, she wants to have ideas as to what to eat while she is in recovery, strengthening her lungs, liver and gallbladder.

Food storage: for leafy greens, veggies

Storing spinach, lettuce, onions, potatoes, broccoli and cauliflower…. learn what (and when) to wrap in towels and place in a plastic bag, or place in plastic bag with a dry paper towel.

Cooking outside the (CSA) box, w/High Ground Organics

Here is a recap of Saturday, July 16th, COOKING OUTSIDE THE BOX class at Williams-Sonoma, Los Gatos with produce from High Ground Organic’s CSA box.

Cauliflower steaks

Simple. Tasty. Can be the lead, or a side dish, or an accent to the plate.