Restaurant-Style Roasted Salsa Roja

July 1, 2011.   Categories Appetizers, Light / Healthy, Southwestern / Mexican, Vegetarian.

Restaurant-Style Roasted Salsa Roja

In our house, we eat a lot of salsa. It doesn’t matter whether it’s fresh chopped Pico de Gallo, red, green or tomatillo… we enjoy it all. My husband prefers his to be somewhat nuclear on the heat scale. I’m more of a “medium” heat girl. This is the best restaurant-style salsa roja recipe because it is very simple, has great texture and uses roasted vegetables. Whenever you roast anything it magnifies the...

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Roasted Asparagus Salad with Valencia Oranges and Ginger-Citrus Vinaigrette

June 8, 2011.   Categories Chef Viviane Banquet Farre, Featured, Light / Healthy, Seasonal Vegetables, Summer, Vegetarian.

Roasted Asparagus Salad with Valencia Oranges and Ginger-Citrus Vinaigrette

  Who doesn’t love asparagus this time of year? It’s one of my favorite vegetables and I love it prepared just about every way possible. However, roasting it is probably my favorite. It enhances the flavor and leaves just a little bit of that fresh, firm crunch. Chef Viviane Bauquet Farre takes the simple roasted asparagus and pairs it with a wonderful vinaigrette and Valencia oranges. I think I have a new favorite way to...

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Crispy Kale Chips

January 23, 2011.   Categories Appetizers, Gluten Free Recipes, Light / Healthy, Vegetarian.

Crispy Kale Chips

Crispy Kale Chips This photo is deceiving (not to mention disturbing as I hate seeing a chip on one of my favorite Vietri bowls…:-(   This looks like a very healthy bowl of greens… but in actuality it’s what I had for a snack during the NFC Championship game.Kale chips are so easy to make.. and they are light, super crispy and completely addictive! Move over potato chips… I’ll take these anytime. Even if you...

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Spicy Lemongrass Chicken Soup

January 22, 2011.   Categories Appetizers, Comfort Food, Favorites, Light / Healthy, Poultry, Soups.

Spicy Lemongrass Chicken Soup

  It’s that time of year…. everyone in our house (except me – - knock on wood) is sick with a miserable cold virus that is making its way through Colorado.  My husband is the latest victim so I decided to make him a soup with enough nutrition and jalapeno spice to knock out the cold. This is easy to make and you can add whatever veggies you desire. The broth is delicious and packed with the nutrients of fresh, lightly...

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Heirloom Tomato, Basil and Goat Cheese Bruschetta

August 18, 2010.   Categories Appetizers, Italian, Light / Healthy, Vegetarian.

Heirloom Tomato, Basil and Goat Cheese Bruschetta

Heirloom Tomato, Basil and Goat Cheese Bruschetta This is one of my favorite things in the world.  When I start craving this during the peak of heirloom tomato season… I. must. make. it. now.  Although it’s not exactly a traditional method – I don’t care. There are a million variations of this including roasting tomatoes, adding garlic or a host of other ingredients.  But this is my favorite.  It is wonderful as a...

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Giant Grilled Overstuffed Portabella Mushrooms

August 13, 2010.   Categories Appetizers, Basil, By Ingredient, Carrots, Celery, Chef David Wells, Chervil, Contributing Chefs, Light / Healthy, Marinade, Mushrooms, Portabella, Olive Oil, Onion, yellow, Orange, Parsnips, Tomato, Tomato Coulis, Tomatoes, Vegetarian, Wine, white.

Giant Grilled Overstuffed Portabella Mushrooms

Giant Grilled Overstuffed Portabella Mushrooms Recipe and photo submitted by  Chef David Wells “Grandma Dave” www.grandmadave.com Ingredients for Step 1: Mushroom Marinade Six portabellas, stems removed (save for filling) and black parts under cap gently scraped 1 TBSP fresh chopped garlic 1 TBSP Miso Mayo *optional 2 ounces white wine 2 ounces rice vinegar juice from 1 orange 2 ounces good quality extra virgin olive...

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