Joni Sare, cooking instructor

Stanford Women’s Club Holiday Party 2010

Polenta cakes, stuffed with candied beets

Shrimp w/Beurre Rouge Sauce

(the dried mission figs really stepped this reduction sauce up a notch)

Polenta, parsnips, coconut milk

w/arugula, fig balsamic vinegar

dusted with cardamom


Pad Thai Basil Bites

w/a raw Pad Thai sauce

over zucchini rounds

Persian cucumbers dipped in lime,

with kumquats and black truffle oil

Raw Crepes w/Raw Hoisin Sauce


Roasted Brussel Sprouts

Almond Cream



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