» 1/2 cup farro, preferably sprouted» 3/4 cup water» 3/4 cup milk or coconut milk» 1/8 teaspoon sea salt» 1/4 cup golden raisins or dried apricots, chopped» 1 Fuji apple,…
Browsing: Recipes
HOPPED GRAPEFRUIT SYRUP(makes 8-10 ounces) » 1 cup sugar» 1 cup water» zest of one grapefruit» 1/4 ounce fresh or dried hop flowers In a small pan, combine the water,…
Tony’s on the Lake Chef Cheyenne D’Alessandro started cooking at her parents’ newly purchased restaurant in 2003, shortly after graduating from the Culinary Institute of America, Hyde Park, New York.…
Ingredients: » 1 lb of fresh clean mussels such as green lip or penn cove» 1 tbsp minced shallots» 3 cloves of minced garlic» 2 tbsp stone ground mustard» 3…
Angelo’s Ristorante As a boy, Chef Angelo always told his friends in school that he would own a restaurant some day. At 14, he was cooking at D’Andreas Italian Restaurant…
White House Grill Born in Istanbul, Turkey, Chef Raci Erdem has lived in the Pacific Northwest since 1992, and opened The White House Grill in 1996. He jokes, and says…
Cafe Carambola Ingredients: » 3 ripe Hass avocados» ½ cup peas» 3 leaves Lacinato kale» 2 tbsp avocado oil» Juice of 2 limes» 1 habanero pepper (or a portion of…
RASPBERRY SMOOTHIE BOWL (makes 1-2 bowls) » 1 cup sliced banana, frozen or fresh» 2 cups frozen raspberries, divided» 2/3 cup coconut or almond milk» 2 tsp honey (optional)» squeeze…
Timber Ingredients: Serves 4 » 1 lb penne pasta cooked tender to the bite,» 1 bunch asparagus, blanched and cut into 1 in pieces» 8 oz english peas, preferably fresh,…
Masselow’s Steakhouse Vinaigrette » 1/2 cup golden or white balsamic vinegar» 1/2 tsp white truffl e oil» 2 tsp minced shallot» 3 tsp minced fresh thyme» 1/2 tsp salt &…