Recipes

Amuse Bouche Monday: Sweet Grape Tomato Tartare with Sea Lettuce, Ponzu

March 1, 2010
Sweet Grape Tomato Tartare with Sea Lettuce, Ponzu

Sweet grape tomatoes are minced into a “tartare” and simply dressed with ponzu, grated ginger, sesame seeds, and scallions on a piece of sea lettuce.

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Pimento “Cheese” Spread & Caramelized Onion Flatbread

February 26, 2010
Pimento

This is a tribute to the Southern classic pimento cheese spread, made with luscious macadamias and pine nuts, a perfect match with savory caramelized onion flatbread.

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Clementine Dreamsicle Ice Cream with Dark Chocolate Pistachio Brownie, Orange Caramel

February 24, 2010
Clementine Dreamsicle Ice Cream with Dark Chocolate Pistachio Brownie, Orange Caramel

Clementines at season’s peak with rich, cashew cream make a delicious creamsicle ice cream and made further decadent when accompanied with a dark chocolate pistachio brownie and orange caramel made with raw yacon syrup.

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Amuse Bouche Monday: Moroccan Quinoa Bites

February 22, 2010
Moroccan Quinoa Bites

Moroccan spiced quinoa with sun-dried tomatoes, preserved lemon, fresh herbs, and pine nuts are stuffed into little cucumber cups for an exotic bite-sized treat.

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“Fritto Misto” with Meyer Lemon Basil Tahini

February 17, 2010
Thumbnail image for “Fritto Misto” with Meyer Lemon Basil Tahini

Cauliflower, green onions, fennel, and asparagus are coated with seasoned flax meal and dehydrated till crispy, served with meyer lemon and basil tahini dipping sauce.

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Amuse Bouche Monday: Zucchini Pavé with Ume-Miso Sauce

February 15, 2010
Zucchini Pavé with Ume-Miso Sauce

Zucchini is cut into bite-sized 1″ x 1″ slices and layered with nori, scallions, and pickled daikon, dressed with a miso and umeboshi plum sauce.

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Seduce Your Valentine: Raw, Hot Chocolate Fondue

February 13, 2010
Raw, Hot Chocolate Fondue

Silky, hot chocolate fondue made with raw cacao is deliciously seductive…dip in your favorite fruit, or your fingers.

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Polenta with Wild Mushrooms & Porcini Gravy

February 11, 2010
Polenta with Wild Mushrooms & Porcini Gravy

A raw vegan, gluten-free version of classic creamy Italian polenta, topped with a wild mushroom blend and porcini gravy.

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