I made this dish for the Cooking Demo at Williams-Sonoma, July 10th (following a trip to the Farmer’s Market) in Los Gatos. The Truffle Oil was too good to pass up… just sitting there, in the back shelf of Williams-Sonoma, where I was washing the produce from the Farmer’s Market. I just HAD to use it. I […]
I made this salad for the Cooking Demo at Williams-Sonoma, July 10th (following a trip to the Farmer’s Market) in Los Gatos. This Salad is based on the Bok Choy Chopped Salad I created for Intel, June 21, 22. Customers really enjoyed this fresh, crunchy, spicy salad … you will too, if you enjoy a soy […]
I deconstructed the “Fruit Soup” (that I created for Intel cooking demo) and made these “Fruit Kabobs” instead (i.e. they have the same ingredients as the Fruit Soup). Will serve these this Saturday at Atherton Appliance cooking demo, at July 4th backyard party and again at a catering gig Tuesday evening for the Nightcrawlers in Los Altos.
In this soup: the citrus sings high and the smoked salt sings low, a wonder sound on the tongue.
Raw food meal, July 25th, with The Juice Lady, Cherie Calbom. Our intimate dialog and food was both revitalizing and nourishing. Here is the menu, see individual posts for the recipes.
This salad is a big hit no matter where I serve it. The flavor of the Orange Blossom Water is such a surprise when you bite into the apricots.
What can I say? …. it’s another good tasting green drink.
Saturday’s raw lunch buffet: Salad bar, soup and crackers
A very satisfying green drink to start off the day at the Soul Collage Retreat.
This is one of my favorite appetizers b/c it’s easy to make, tasty and promotes stomach acid (the vinegar helps to produce stomach acids, getting the body ready to digest the oncoming meal).