Ingredients:
2 very ripe peaches, sliced
4 sprigs thyme
agave, to taste
juice of 1 small lemon
bourbon flavoring
ginger ale
basil leaves
Muddle the peach slices with thyme and lemon juice. Add the agave and bourbon flavoring and stir to combine.
Strain into a glass filled with ice and top with the ginger ale. Garnish with another sprig of thyme and some basil leaves.
Ingredients:
1 lb ravioli
2 tablespoons oil
2 tablespoon butter
2 shallots, chopped
2 cloves garlic, minced
1 lb mixed mushrooms
salt and black pepper, to taste
4 sprigs thyme
4 sage leaves
3 tablespoons balsamic vinegar
a small handful of dill, roughly chopped
Boil the ravioli and reserve 1/2 cup of the water.
In the oil, cook the shallots and garlic. Add the mushrooms, seasonings, and vinegar and cook until liquid is evaporated. Add the ravioli. Plate the ravioli and sprinkle with the dill.
Ingredients:
16 ounces gnocchi
1 tablespoon olive oil
1 tablespoon butter
3 cloves garlic, minced
2 tablespoons tomato pesto
3/4 cup milk or cream
salt and black pepper, to taste
fresh basil leaves, torn
vegan parmesan, shredded
Cook the gnocchi and set aside. In a skillet or saucepan, cook garlic in the oil and butter and stir in the pesto and cream. Bring to a simmer and add gnocchi, salt and pepper.
Remove from heat and stir in basil. Garnish with parmesan.
Ingredients:
2 tablespoons butter
1 small onion, chopped
2 carrots, chopped
2 celery sticks, chopped
2 garlic cloves, minced
3 sprigs thyme
3 tablespoons cilantro
salt and black pepper, to taste
1/2 teaspoon oregano
chicken chunks
1 cup peas
1 cup masa harina
1 teaspoon salt
1 tablespoon coconut oil
1/2 cup water
1/2 teaspoon chipotle
Cook the onion in the butter and add the vegetables. When they are partially tender, add water or stock and herbs. Cover and bring to a simmer then add the chicken style chunks and peas.
Meanwhile, combine masa ingredients. Add more water as needed. Roll into about 12 balls and pinch on both sides to create crater. Add to the soup and boil in the soup.
Ingredients:
1 bundle enoki mushrooms, trimmed and steamed
1 carrot, cut into matchsticks
1 cucumber, cut into matchsticks
1 cup shredded chinese cabbage
1 green onion, chopped
a handful of cilantro, chopped
1 small clove garlic, crushed with 1/2 teaspoon salt
1 teaspoon rice syrup
1 mushroom boullion
1 tablespoon light soy sauce
1 tablespoon rice vinegar
1 teaspoon chili oil
1 teaspoon sesame oil
2 tablespoons peanut, crushed
Toss the salad ingredients and add the dressing ingredients before serving. Optionally, top with fried wonton strips.
Ingredients:
1/2 cup tahini
1 clove garlic, crushed with salt
juice of half a small lemon
1 tablespoon date syrup
1/3 cup ice water
2 tablespoons oil
1 dried chili
1/3 cup hazelnuts
1 bunch broccolini, trimmed
salt and black pepper, to taste
juice of half a small lemon
1 cup cooked wheat berries
Combine sauce ingredients and spread at the base of a plate.
In a skillet, cook the chili and hazelnuts in the oil until golden. Pat dry, roughly chop, and set aside.
Sear the broccolini in more oil. Season with salt and pepper and sprinkle with lemon.
Arrange wheat berries over the tahini sauce and plate the broccolini. Sprinkle with the hazelnuts and serve.
Ingredients:
sour cream or creme fraiche
cilantro
jalapeno
lime juice
salt, to taste
chicken pieces
barbecue sauce
romaine salad, chopped
black beans
corn
cherry tomato, halved
carrot, shredded
green or red onion, sliced
cilantro, stemmed
jalapeno, minced
tortilla chips, crushed
Blend the dressing ingredients and set aside.
Toss the chicken with the sauce and set aside.
Toss salad ingredients.
Combine salad ingredients and toss with the chicken pieces and dressing. Top with the tortilla chips.
