I just had a realization that these little Paleo/Plant-based meals could be tapas! And this one for sure. This little dish is way too elegant for a 1pm snack on a Wednesday, but I’m not complaining. Here’s how it’s done: There are three easy-to-make components of this dish ~ all of which you can make and store in your fridge until it’s all used up. … Continue reading Grilled Asparagus with Gribiche & Crispy Prosciutto.
It’s our last Sunday night before our rehearsals begin again. And then we won’t have a single free Sunday evening until the middle of May. So we wanted to celebrate. And also celebrate making it through another weekend on the Whole 30!!!! Yahoo! Here’s what we made tonight: GRILLED STEAK W/CARAMELIZED MUSHROOMS AND ONIONS You know, a really nice steak can be split in half … Continue reading Surf & Turf.
this recipe is adapted from food network chef anne burrell’s chilled asparagus soup ~ but tweaked it quite a bit. i looked and looked for a chilled asparagus soup that would ensure a bright green, beautiful color. and i really didn’t find one, so i added a few ingredients to get the green color i wanted. it was still a little darker than i like, … Continue reading chilled asparagus soup w/goat-yogurt cheese.
you know when you get creative and you put unique flavors together and it just works? this is one of those stories. i found this gorgeous goat cheese dressing recipe in my “el farol” cookbook from santa fe, and decided to make it a dipping sauce for roasted asparagus, but with a kick. isn’t that delectable? it really was. i mean ~ who needs bread?!!! here’s … Continue reading spanish tapas 101: roasted asparagus w/goat cheese dressing.