Mixed Greens with Jade Citrus Mint Tea Vinaigrette
Ingredients 1/2 pound clean mixed green lettuces 6 radishes, thinly sliced 1/2 English cucumber, thinly sliced 12 small grape tomatoes halved 2 large toasted nori sheets Jade Citrus Mint Vinaigrette,...
View ArticleFried Fermented Turnips
3% Salt Brine Ingredients 1 qt Water 3 tsp Salt 3% Salt Brine Instructions Two weeks prior, combine water and salt to create a 3% salt brine. Place brine solution in large ziplock bag. Submerge...
View ArticleScrambled Eggs with Chives and Mushroom-Maple Bundles
Here’s a vegetarian version of scrambled eggs with sausage. Taking some inspiration from the United Kingdom (where roasted mushrooms are often served with eggs for breakfast), I came up with these...
View ArticleBlueberry Sweet Potato Waffles
These waffles are as clean eating as it gets. When you take your first bite, you will taste the plump blueberries, spicy cinnamon, and soft sweet potato. Instead of using flour, sugar, and butter—or,...
View ArticleYogurt Mousse with Orange Marmalade & Toasted Almonds
This fluffy mousse tastes like a luscious cheesecake without the crust, and it makes an elegant do-ahead dessert. Bill Corbett, the executive pastry chef for the Absinthe Group in San Francisco, shared...
View ArticleAbsinthe’s Golden Yogurt Cake
This moist, simple cake has a tender golden crumb and a subtle citrus flavor. I love a thin slice—okay, a thick slice—in the middle of the afternoon with coffee, but it’s also well matched with summer...
View ArticleEgg White Omelet Panino with Spinach, Feta, and Sun-Dried Tomatoes
I was waiting for a flight at the Atlanta airport when I noticed a young woman in her 20’s who had just exited a plane. From afar, she gazed up at the familiar green-and-white logo of that ubiquitous...
View ArticleGently Scrambled Eggs with Wild Vegetables
“This dish is, for me, the epitome of spring. Wild vegetables just folded together with fresh herbs, spring eggs, and crème fraîche. As a child, I spent a lot of time foraging for morel mushrooms,...
View ArticleCrisp Toasted Bagel, Fromage Blanc, Tomato, Sea Salt, and Basil
When I go out to breakfast, my continental disposition usually leads me to a fruit plate with some toast, or the ubiquitous toasted bagel plate. Four out of times, the bagel is under-toasted, the...
View ArticleGreek Yogurt Panna Cotta with Strawberry-Rhubarb Sauce
I like to serve this panna cotta parfait-style, in clear glasses, with the ruby-red fruit puree on the bottom. Diners plunge their spoon down through the creamy layer and bring up a smidgen of sauce...
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Give Beets a Chance: Beet Salad with Dijon Vinaigrette and Mozzarella
Last week, Ariella Darsa Amshalem featured a raw take on a beet salad using pulp from juiced beets with her Beet, Carrot, Cucumber Juice and Salad Combo. This week we continue to explore the noble beet...
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