This sweet sour combination is sure to get your juices going….
Here’s a unique way to serve grains and legumes. The colors are green (lettuce), brown, tan, white sauce, topped with green and red. The textures are grain-y, creamy, watery crunch.
Can be made the day before, and then put into lettuce boats the day of. Top with meat, poultry or fish for other sources of protein.
I will serve this side dish at AT&T’s cafeteria in San Ramon. That morning, I’ll give a motivational talk to 120 employees — how to get to a new automatic pilot in the kitchen, making food, for a healthy, happy, productive, quality life.
Here’s a collection of menus, from past Dinners…. Sept 4, 2011, 19 people Bacon was the star player, it showed up in each course Amuse Bouche: Marinated Green and Yellow Bush Beans, Bacon slices Salad: Grated Steamed Beets and Relaxed Kale topped w/orange, chopped Bacon and Napales (cactus), served in an orange cup Entree: Bean-free […]
30 October, Sunday
A mock mayo (dairy free and egg free) with truffle oil and tarragon … yummmmmmmm.
23 October, Sunday
High Ground Organics is one of maaaaaannnny farms in Watsonville (CA), yet stand above the rest in the quality of their produce. You’ll recognize them at the Farmer’s Markets from the fresh-fresh-fresh-freshness of the produce, and you’ll notice that the size is larger in comparison to others’ produce. Yet, the flavor and texture of their […]
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.
3 October, Monday