Recipes
Ingredients: 2 medium cucumbers 1/4 cup rice vinegar 1 tbsp sesame oil 1 tbsp maple syrup 1 tsp salt plus extra 2 tbsp sesame seeds toasted Directions: Wash cucumbers Slice very thin using a mandolin or knife Sprinkle with salt and mix well Place in colander or strainer and place in the...
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Source: Joshua McFadden’s Six Seasons Ingredients: For the Toasted Breadcrumbs a large hunk of bread, to yield 1.5 to 2 cups lightly packed fresh crumbs 2 tablespoons extra-virgin olive oil 1/4 teaspoon kosher salt For the Salad: 1/2 cup walnuts...
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Ingredients: ½ pound Root Spinach, chopped with stems and core 1 Baby Watermelon Radish, Sliced 4 oz. Crumbled Feta Cheese Mustard Blooms, for garnish 4 oz. Rhubarb Vinaigrette, Recipe below Directions: Chop Spinach to desired size, including stems and core...
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Serves 2 For the Salad: 1 bunch kale 3-4 medium beets 1/3 cup roasted walnuts. chopped 1/2 cup goat cheese Pinch of Salt Pinch of Heart Healthy Signature Blend For the Dressing: 1 tablespoon Dijon mustard 1/2 teaspoon fine sea...
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Servings: 4Source: The Culinary Vegetable InstituteTo construct a seasonal salad one must adopt the alter-ego of an explorer. Opportunities are abundant and the constraints of the season offer quick guidance when the appropriate philosophies are adopted. Just as Mixed Greens...
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