Holiday appetizers can come in a variety of forms and flavors… here are mine, that I created for the “Raw Food Connection” potluck in Monterey this past weekend.
I served this version of my Caprese Salad today at a Raw Food potluck. Used a green tomato and the ‘cheese’ is pine nuts blended with olive oil, green tomato and basil. Marinated the fennel and green apple in lime juice.
I served this vegan version of a Caprese Salad for a group of 14 women at Stillheart. It was a HUGE hit …. the flavors, the textures and the adventure of eating it — with a steak knife.
Fish dinner with culinary student was a success! He can use the parchment paper cooking method for many other dishes. He has plenty of Basil Butter to use on other dishes like soups, fish, meats, salads – too!
Yummm, I put together 3 things that I had in my fridge to make a tasty, satisfying breakfast porridge. The flavors — basil, butter, orange, ginger, tamarind — brought me to all parts of the world.
Candied Orange Peel generally has a lot of sugar…. so, I came up with my own sugar-free version. It is just as good as the real deal: just as sweet, just as intriguing, intense, enjoyable.
Yum on the tongue…. for an amuse bouche, appetizer …or… dessert.
This has a tart, sour, sweet, yet verrrry earthy play on the tongue. (An amuse bouche, appetizer or dessert.)
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.
This soup is warming, suited for fall and winter. The color is bright orange-y red, w/brown topping. The texture is smooth, creamy, velvety with bits of tomatoes and squash.