This recipe is similar to the delightful salad served at Magic Pan crepe restaurants that were popular during the 80s. In our updated version, we have added slices of fresh fennel bulb which adds a delectable crunch to the salad and we’ve replaced the canned mandarin oranges with fresh seedless clementine segments. INGREDIENTS: Salad 1/3...Read More
INGREDIENTS: 1 medium (2 1/2 – 3 lbs.) butternut squash, peeled and cut into 1-inch cubes 1 red onion, cut in half, thinly sliced 1/2 cup dried cranberries 2 cups water 1 cup uncooked bulgur wheat 4-5 tablespoons white wine vinegar 2 tablespoons extra virgin olive oil Zest of one orange 1/2 teaspoon coriander 1...Read More
Here’s a great winter salad that satisfies our craving for hearty and satisfying dishes in the colder months, but is also light and healthy. INGREDIENTS: 1 1/2 cups wheat berries 1/4 cup rice vinegar 1/3 cup fresh orange juice 2 tablespoons honey 1 cup dried fruit, finely diced (figs and raisins work well together, but...Read More
Make the sweet tangy dressing ahead of time to allow the dressing to chill and the flavors to mingle. INGREDIENTS: 2 tablespoons sesame seeds 1 tablespoon poppy seeds 1/4 cup sugar 1/2 cup extra virgin olive oil 1/4 cup golden balsamic vinegar* 1/4 teaspoon paprika 1/4 teaspoon Worcestershire sauce 1 tablespoon minced red onion 10...Read More
Dressing: 3 tablespoons raspberry vinegar, fruity, not tart 1 teaspoon Dijon mustard 5 tablespoons mild olive or vegetable oil Pinch each sugar, salt, and pepper to taste Salad: 4 cups arugula leaves torn 4 cups butter lettuce torn 2 nectarines, ripe and sliced (may use more) 1/3 cup walnuts, toasted 1/2 cup raspberries METHOD: In...Read More
Any beets will do, but the golden beets are lighter tasting than red and look lovely with the kale. Much of the success of this dish relies on really tender kale. Scotch kale was used, but Russian would work as well. INGREDIENTS: Salad 1 bunch of golden beets, tops removed with 1 inch of stem...Read More
While honeydew is usually the backbone of fruit salads, it can also shine in savory recipes, like this one with crunchy cucumber, feta cheese, and mint. The lemon and olive oil dressing has lots of black pepper to temper the melon’s sweetness. Pair this salad with grilled meats or toss it into the picnic basket...Read More
Walnut oil and raw walnuts are available at Manzanita Manor Organics at the Aptos Farmers Market at Cabrillo College. INGREDIENTS: 1 tablespoon sherry vinegar 3 tablespoons walnut oil 1/2 teaspoon Dijon mustard Salt and freshly ground black pepper 1/2 pound chicory 1/2 cup toasted walnuts, coarsely chopped 1/4 cup shaved Spanish Manchego cheese METHOD: In...Read More
This is a fancy appetizer I created for a party, and it is so good it keeps showing up. Although I like the stacked presentation a lot, this salad works equally well when tossed in a bowl and then plated. INGREDIENTS: 1 cup cooked beets, cut into 1/4 inch cubes (about 2 medium beets)1 cup...Read More
INGREDIENTS: 4 teaspoons curry powder* (preferably Madras) 2 teaspoons water 1/2 cup canola oil or light olive oil 2 tablespoons cider vinegar 1/2 teaspoon minced garlic Scant 1/2 teaspoon salt 1/4 teaspoon black pepper 6 cups microgreens (or mache or other baby greens of your choice) METHOD: Curry Oil Infusion: Place curry powder and water...Read More
