White Bean Tahini Puree with Toasted Pita Chips

For the Toasted Pita Chips: Combine the cumin, za’atar, granulated garlic and chile powder in a small bowl. Brush the pita breads with the extra virgin olive oil on both sides, and then cut each pita into 8 triangles. Toss the pitas evenly in the za’atar seasoning so they are fully coated. Place the pitas

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Brandade with Grilled Sourdough

Preheat oven to 350 degrees F. Preheat grill to high.   Place the potatoes on a baking sheet, drizzle with canola oil and season with salt and pepper. Place in the oven and roast for 20 minutes, or until slightly brown and tender on the inside. Remove from the oven and place the potatoes into

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Grilled Fennel and Asparagus Salad

Preheat grill to medium high heat and brush with oil prior to grilling.   For the vinaigrette: In a medium mixing bowl add the minced garlic, lemon juice and zest, salt, pepper, chili flakes and the Italian white wine vinegar and whisk together well. Take the extra virgin olive oil and slowly whisk into the

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Shaved Kale and Root Vegetable Salad

Red Wine Vinaigrette: In a medium mixing bowl, add the red wine vinegar, shallots, garlic, salt and pepper and whisk together well. Take the extra virgin olive oil and slowly whisk into the middle of the red wine vinegar mixture, this is to create an emulsion, incorporate all of the extra virgin olive oil. Stir

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Jicama Black Bean Salad

Prepare the salad: Combine the jicama, black beans, red pepper, cilantro, lime zest and juice and oil in a large bowl. Season with salt and pepper. Refrigerate until ready to serve. Serve on top of the baby kale.   Yield: 2 cups Time: 10 minutes

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