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 created this soup for the Cooking Demo at Williams-Sonoma, July 10th (following a trip to the Farmer’s Market) in Los Gatos. A couple of the people who stopped by knew that cabbage is good for the stomach, protecting against, and aiding recovery of, stomach ulcers. This brought back memories of when I first started […]
Drying kale leaves is easy … in the dehydrator – or in the oven (on the lowest temperature possible). Here’s what you need (utensils, gadgets, etc) and how to do it.
This cabbage and green apple slaw ‘turned a corner’ with the caraway and coconut dressing. Yum!
This recipe, from Matt Samulson is sdfsdfsldkjfl
It’s good, just as it is.
Pineapple Pizzettes Veggie toppings: sliced zucchini, tomatoes, diced onion, bell peppers …. on a pineapple ring ‘crust’ *** Sun-dried Tomato Marinara RAW Sauce Combine all ingredients, including tomato soaking water, into food processor and puree until very thick and uniformly smooth. 1 cup sun-dried tomato, soaked in 2cups water for 1+ hour 1 fresh tomato […]
A remarkable recipe being it reflects – so well – the original cooked chickpea hummus. Recipe by Raw Chef Sam Lippman, no need to change a thing.
The sweet and sour flavors of this tapenade made it unforgettable.
Served at a Dialog Dinner, June 30, 2010. Serves 12, 2 cups per person (or 6 quarts, or 1.5 gallons). Time: This recipe requires a bit of planning and a bit of time b/c it has some prep work and a couple of stages Cutting, cooking, cooling and processing: Cutting and deseeding the 10 lbs […]