This sweet sour combination is sure to get your juices going….
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.
A mock mayo (dairy free and egg free) with truffle oil and tarragon … yummmmmmmm.
Showing two ways to use the Brown Rice Tortilla 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.
It’s PEACH season folks… here’s a way to amp up your Peach Cobbler with blueberries, feta cheese and spice….. yummmmmmmmmmmmm.
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.
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.
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.
Simple. Tasty. Can be the lead, or a side dish, or an accent to the plate.