by mgadmin | Jun 1, 2016
Serves 4 lemon vinaigrette 3T fresh lemon juice ¼c white balsamic vinegar ¾c olive oil ¼t salt ⅛t black pepper salad 8oz Isareli couscous ¼c red onion, thinly sliced 1 med zucchini, cut in half lengthwise 1 small Japanese eggplant, cut in half lengthwise ½ea red &...
by mgadmin | May 1, 2016
Serves 6 1lb small carrots (colored heirloom best) 1T extra virgin olive oil s&p ⅓c plain greek yogurt 2t lime juice 1t curry powder 1 pinch cayenne zest of 1 lime 1. Preheat oven to 400°F 2. Toss carrots with olive oil, s&p 3. Roast 30-35 min, turning...
by mgadmin | Apr 1, 2016
Serves 4-6 ¼c lemongrass, white only (about 6″) 2t garlic 2T grated fresh ginger 1-2t crushed red pepper 1t ground coriander 1t cumin 1c onion, thinly sliced 4c water or chicken stock 10oz can coconut milk 2t olive oil 1c shiitake mushrooms, stemmed, thinly...
by mgadmin | Mar 1, 2016
Serves 6-8 1 small bunch kale 2-4T canola oil sea salt 1. Preheat oven to 300°F 2. Strip kale off center ribs, tear into 2″ pieces 3. Rinse & dry thoroughly 4. Toss with canola oil, work into leaves until shiny 5. Spread on baking sheets in shallow...
by mgadmin | Feb 1, 2016
Serves 6-8 zest & juice of 1 orange ½ bunch scallions, thinly sliced on bias 1 pinch sea salt ¼c tamarind juice ¾c salad oil 2-3 asian pears, very thinly sliced 6-8c asian style greens or mesclun 1. Combine zest & juice of orange, scallions, salt *...
