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Written by Chef Steve Sicinski
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Sunday, 13 June 2010 01:18 |
 10 Tomatoes (stem & core removed)
¾ Peeled English Cucumber
½ Small Red Onion
½ Red Bell Pepper
½ Bunch Cilantro
6 Fresh Basil Leaves
1Tbsp Oregano
2Tbsp Red Wine Vinegar
2Tbsp Rice Wine Vinegar
Dash Salt
Dash Pepper
Rough chop all ingredients. Add everything in blender. Blend to desired consistency. Season with salt and pepper. Adjust seasoning with vinegar. |
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Written by Chef Gregory Wiener
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Friday, 16 April 2010 22:19 |
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Here are two great salad recipes utilizing some of the ingredients grown in the Boulders organic garden.  Crab & Avocado Tower
Serves 4 Ingredients:
12 oz crabmeat, picked over
4 slices smoked salmon
1 avocado, finely diced
1/2 cup sour cream, light
1 tbl chopped fresh chives
4 tsp caviar
Juice of one lemon
Salt and pepper Sauce:
1 clove garlic, chopped
1 shallot, chopped
1 avocado
1 serrano chile
Handful spinach leaves
2 tbl cilantro
2 mint leaves
1 cup chicken stock
juice of one lime
salt and pepper
Directions:
Sauté garlic and shallots until softened. Place all ingredients in blender. Process until smooth. Season to taste & fill a squeeze bottle to plate.
Combine crab, sour cream and chives. Season to taste. Place a 3 oz crab meat mixture in the bottom of a ring mold. Top with a slice of smoked salmon and press down firmly. Top with the diced avocado that has been acidulated with the juice of one lemon. Garnish with caviar and cilantro leaves. Squeeze avocado sauce around plate.
Chilled Lettuce Cups with Pink Grapefruit and Avocado SalsaGinger Ponzu
1/2 cup soy sauce
1 teaspoon pink grapefruit juice
1 tablespoon minced ginger
Bring soy sauce and grapefruit juice to a boil.
Remove from heat and add ginger.
Place in refrigerator to cool.
Pink Grapefruit & Avocado Salsa
1/2 medium avocado (small dice)
1/2 small pink grapefruit segments (small dice)
1 tablespoon minced red onion
1 teaspoon agave nectar
1 teaspoon chopped cilantro
salt and pepper to taste
Toss ingredients in a glass bowl and place in refrigerator to chill, about 1/2 hour.
Lettuce Cups
3 butter lettuce Leafs (or any other type of lettuce, romaine or iceburg)
1/2 cup shredded carrots
1/2 cup shredded jicama
4 oz cooked shrimp ( large dice )
Divide carrots and jicama among 3 lettuce leafs.
Add diced shrimp and top with salsa.
Serve with 2 tablespoons of ponzu. |
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Written by Ann Shepphird
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Thursday, 08 April 2010 01:49 |
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 As its name suggests, The Veggie Grill is big on veggies. What’s not necessarily as evident is that EVERYTHING on the menu is plant based – even the “chillin’ chickin” (which looks and tastes like chicken) – and that it’s presented in the form of comfort food, from the homemade lemonade to the sweet potato fries (high in vitamin A!).
Since obviously we at GardenstoTables are big fans of using the plants we grow or get at the farmers’ market to their highest potential, we talked to Ray White, operating partner and “grillin’ guru” for The Veggie Grill, and he was kind enough to share the recipe for their very popular All Hail Kale. Those who’d like to experience The Veggie Grill will find four locations in Southern California – with more to open in the next few years. (Click "read more" for recipe.)
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Written by Tasha Zemke
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Wednesday, 24 February 2010 18:45 |
 Oranges are a real treat each winter for Sicilians. Although the fruit does grow here on the Italian island of Pantelleria, my mother-in-law always looks forward to the annual visit from a vendor who hails from the southern Sicilian town of Sciacca. He arrives here via ship and drives his enormous truck around our narrow streets, stopping for whomever flags him down, until his shipment is gone. It doesn't take long. My mother-in-law buys a good six kilos from him and then uses the oranges in a salad each Sunday when we gather for a family lunch. There is something truly amazing about these oranges -- they aren't the famous Sicilian sanguinelli (blood oranges) but are some of the sweetest, best oranges I've ever tasted.
The salad, which I've come to refer to as the Pantescan Winter Salad, makes great use of good oranges; without good oranges, it is simply passable. It's as bright on the table as it is low fat (the dressing consists only of salt, pepper and olive oil) and, as the cut-up tomatoes and oranges make it a bit runny, you should have some crunchy bread on hand to sop up the remaining juices at the bottom of the salad bowl. (For recipe, click "read more").
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Written by Ann Shepphird
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Friday, 15 January 2010 23:12 |
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Say you've happened upon (or, okay, purchased) a great piece of ahi tuna and are looking for ways to use it in a dish with some of the herbs and vegetables from your garden. Look no further. Here are three great recipes from restaurants at the Ritz-Carlton, Kapalua -- Grilled Ahi Tostada from The Beach House, Ahi Cobb Salad from the Alaloa Lounge and Tuna Tataki Salad from Kai Sushi -- courtesy of Executive Sous Chef Marc McDowell. And, yes, I have tried -- and can vouch for -- them all. Note: The salad portions are for one while the dressing sizes are as indicated so adjust as necessary. Tuna Tataki Salad from Kai Sushi
4 ounces tuna, seared
2 ounce daikon, julienne
.5 ounce maui onion, thin sliced
.5 ounce wakame sea weed
.5 ounce ogo Hawaiian sea weed
2 ounce ponzu sauce
.5 ounce tobiko (orange)
1 ounce garlic aioli (recipe below) Garlic Aioli
(yields 12)
10 oz mayonnaise
.2 oz garlic
.1 oz white pepper ground
2 oz sake
.5 o soy sauce yamasa Grate garlic fine. Mix all ingredients well. (Click "read more" for other two recipes.) |
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