Roasted Asparagus, Lemon and Soft Boiled Egg Cameron Gainer and Olga Viso’s Asparagus Salad POSTED UNDER Minneapolis, SPRING, Travel INGREDIENTS asparagus, egg, lemon Recipe Asparagus 3 dozen asparagus 1 whole lemon, thinly sliced 2 pinches sea salt 2 tbs rendered pork fat (ghee, butter, or olive oil can be substituted) Poached Egg 4 large eggs … Read more
Microgreens with toasted hazelnuts and grapefruit rosé vinagrette Eli Zabar’s Microgreens with Grapefruit Rosé Vinaigrette POSTED UNDER Citrus, light salad, new york, Winter INGREDIENTS hazelnuts, microgreens, olive oil, red grapefruit, rose wine vinegar Recipe salad 4 cups mixed microgreens 2 tbs toasted skinless hazelnuts dressing 1 tbs Rosé wine vinegar 1/4 ruby red grapefruit, juiced … Read more
Broccolini with Pumpkin Seed Crumble and Kumquats, and Israeli Salad with Wild Cilantro Blossoms Sara Kramer’s Broccolini and Kumquat Salad and Israeli Salad POSTED UNDER Israeli, los angeles, middle eastern INGREDIENTS broccolini, cucumber, kohlrabi, kumquats, pumpkin seeds, quinoa, tomatoes, yogurt Recipe Tomato salad 1/4 cup quinoa 3 small heirloom tomatoes, cut in 1″ pieces 2 … Read more
Potatoes, Swiss Chard, and Kalamata Olive Almond Pesto Lorena Harp’s Solar Oven Potato Salad POSTED UNDER mexico, oaxaca, VEGETARIAN INGREDIENTS almond, Chard, olive, potato Recipe Black Olive Pesto 1/2 cup pitted kalamata olives 1/4 cup + 1 tsp almond meal (you can grind this or buy it ground) 2 cloves garlic 1 cup olive oil … Read more
Kale, Quick-Pickled Cauliflower, Avocado Toast with Chilhuacle Chili Salsa Niki Nakazawa’s Mexico City Salad With Avocado Toast and Peanut Chili Salsa POSTED UNDER Entree Salad, mexico, Winter INGREDIENTS AVOCADO, beet, cauliflower, CHILI, fava beans, kale, peanut, shrimp Recipe Beet-pickled Cauliflower 2 cups water 1 cup vinegar 4 bay leaves 1/4 white onion, sliced 2 garlic … Read more
Pistachio, Parsley, Lemon and Olive Oil Tossed with Pasta Shells Mina Stone’s Pesto Pasta Salad POSTED UNDER Main Course Salad, pasta INGREDIENTS parsley, pasta, pesto, pistachio Recipe pesto 1 cup fresh italian parsley leaves 1/3 cup raw pistachios, shelled 1 lemon, zested 1/3 cup extra virgin olive oil salt and pepper to taste pasta 1 … Read more
Fire Roasted Tomatoes, serrano chili and spring onion Andrea Hagan & Pastora Guitierrez Reyes’ Charred Tomato Salsa POSTED UNDER condiment, mexico, Travel INGREDIENTS CHILI, onion, tomatoes Recipe SALSA 4-6 fresh tomatoes 2 serrano chiles 1/2 lime 1 pinch sea salt 1 diced spring onion (optional) Notes An all-purpose Mexican condiment that’s suitable for any summer … Read more
Lacinato Kale, Quinoa, Emergo White Beans with Pecorino and Lemon Zest David Kennedy-Cutler’s Kale Salad POSTED UNDER Entree Salad, Fall, hearty Recipe salad 2 bunches Lacinato Kale 4 cloves garlic, minced 4 tbs olive oil 1 cup quinoa, cooked 2 cups Emergo Heirloom Beans, cooked 1/2 cup parsley, roughly chopped 1/2 lemon, juiced 1/3 cup … Read more
Cucumber, Lychee and Mango with Fried Shallots and Spicy Lime Dressing Amy Thielen’s Hmong-style Fruit and Cucumber Salad with Fried Shallots POSTED UNDER North Carolina, Travel INGREDIENTS cucumber, lychee, shallots Recipe salad 5 kirby cucumbers, peeled and cut into chunks 2 mangoes, peeled and cut into chunks 12 lychees, peeled and cut into chunks (fresh … Read more
Gazpacho with Homegrown Tomatoes, Peppers and Cucumber Kim Hastreiter’s Salad/Soup Remix POSTED under appetizer, NY, soup, SUMMER INGREDIENTS BASIL, croutons, cucumber, garlic, heirloom tomato, Sherry vinegar Recipe Gazpacho 5 large vidalia onion (ends and skin removed) 1 medium vidalia onion (ends and skin removed) 3 cloves garlic 1 medium English cucumber 2 small spicy peppers … Read more