Assaggiare Mendocino’s Eggplant Salad Recipe and photo submitted by Julia Kendrick Conway www.assaggiare.com. Once again, a fellow foodie read my mind. I was saying how much I loved eggplant to a friend and suddenly… a reference to this eggplant salad pops up on Facebook! It looked so wonderful, I just had to get the recipe! The wine country of California offers a bounty of wonderful people who are passionate about food and...
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Mache Greens with Garlic Lemon Vinaigrette, Goat Cheese and Roasted Heirloom Cherry Tomatoes From NPR.org: Mache, also called lamb’s lettuce, has been cultivated in France since the 17th century. But in California’s Salinas Valley, the tiny, dark green plant with the sweet, nutty flavor is making its American commercial debut I love these greens. They are nutty and sweet and don’t have any bitterness to them. ...
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2 pounds of shrimp (butterflied – either leave whole or chop) 1 pound of sea bass (½ inch cubes) Juice from 4 limes Juice from one lemon 2 medium tomatos, diced 1 small white onion, finely chopped 2 small yellow and red sweet peppers, chopped 2-3 jalapeños or serrano peppers (more if you like it spicy), chopped 3/4 cup cilantro, washed and chopped 1 teaspoon of olive oil salt and pepper to taste lettuce leaves In a large...
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Seafood Salad w/Lemon Grass, Mint, Chili-Lime Dressing I never know where I’m going to find a wonderful new recipe to add to this collection. This one was discovered on a Facebook page for a Foodie group in Chicago. They have a group that meets and prepares dinner together. This recipe was made for their April event that focused on Thai cuisine. A member named Kin Lui prepared this dish for their group and it...
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Burdock Root Salad with Scallions & Cilantro Submitted by: David Wells, Chef / Nutracoach www.grandmadave.com Ingredients: 1/2 cup seasoned rice vinegar one thick Burdock root julienned (usually 4-5″ long and 1″ diameter Peel skin off and julienne right into the vinegar to stop oxidation) 1/2 bunch Scallions thinly sliced on a bias 1 Tablespoons toatsed light and dark sesame seeds 1/2 bunch fresh cilantro...
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Quinoa Pilaf Submitted by: David Wells, Chef / Nutracoach www.nutracoach.com Here is a basic quinoa pilaff that i like to make as a base item and then add different variations depending on the crowd and venue. I usually add at least 8 cups of chopped fresh and raw herbs and veggies to this base, veggies would depend on what i plan to serve with it etc. Adding a lot of fresh and raw veggies tomatoess, cucumbers, peppers,celery, carrot~whatever...
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