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Written by Ann Shepphird
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 Looking for an antidote to all the wonderful (and decadent) food stuffs at Thanksgiving -- and/or just for a great all-around smoothie that uses veggies like kale and baby spinach from your garden? Sarah Linkenhell, the executive chef at the Andaz Napa, which opened in downtown Napa in September and offers a "Napa-to-Table" restaurant called (fittingly) the Andaz Farmers Table, has created just what you're looking for. Even better, she was happy to share the recipe with us. Enjoy!
1 Granny smith apple, cored
1 large pear
1 banana
1 cup frozen pineapple, mango, peach mix
2 large leaves kale, no stem
2 large handful baby spinach
1.5 cup apple juice
1.5 cup water
Using a Vitamix blender, blend all ingredients until smooth. Enjoy chilled. Keeps for two days in the refrigerator. |
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Written by Ann Shepphird
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 As promised, for all those who are growing Brussels sprouts or eyeing the big stalks at the farmers market (or even Trader Joe's), here is the recipe for the House of An's roasted Brussels sprouts and kale dish that changed my mind about Brussels sprouts when I tried it last week at Tiato. This dish is essentially a chopped salad but works great as both a salad or a side dish. Enjoy!
Wasabi Garlic Lime Dressing
1 1/2 cups water
1 cup sugar
1 cup lemon juice
1 tablespoon finely chopped garlic
1 tablespoon Sambol Chili Paste
1 tablespoon white vinegar
1 pinch wasabi
salt and pepper to taste
Combine all ingredients, shake vigorously and let sit. Shake again before serving.
Roasted Brussels Sprouts and Kale
2 lbs. Brussels sprouts
1 lb. kale
1/4 cup roasted sliced almonds
1/4 cup white wine
1 cup julienned dates
1 teaspoon finely chopped garlic
extra virgin olive oil
salt and pepper to taste
Saute kale with garlic, olive oil, white wine, and salt and pepper lightly, then roasted in 350 degree oven and set aside. Cut Brussels sprouts in half and toss with olive oil and salt then roast 350 degree oven. Wait until cool enough to handle and julienne. Combine all ingredients and toss lightly with dressing right before serving. |
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Written by Ann Shepphird
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 You've gotta love a place that's not only named after an herb (Tiato is a Vietnamese herb in the mint family) but surrounded by a garden filled with herbs and citrus used in its dishes. You've also gotta love a place that comes from a family known for a revered garlic noodle recipe that's revealed only to family members (and made famous at the Crustacean restaurants in San Francisco and Beverly Hills). But you've REALLY gotta love a place that manages to take a vegetable that's fun to grow but not to eat (I'm talking about you, Brussels sprouts) and turns it into a wonderful chopped salad-type side dish by roasting it and adding roasted kale, dates, almonds and garlic in a lime wasabi sauce. I'm going to work on getting the recipe to share here for those growing kale and Brussels sprouts but in the meantime I am happy to introduce you to the House of An's Tiato Kitchen Bar Garden in Santa Monica, which offers breakfast and lunch in both a sit-down cafe and a grab-and-go market.
And, for those who want help with part or all of their Thanksgiving dinner (and want it to be fresh, healthy and organic), An Catering is offering a Thanksgiving dinner (pictured above) available to go from both Tiato and AnQi, their bistro in Costa Mesa and available for pick up the day of or day before Thanksgiving. The menu includes organic, free-range turkey that's been brined in citrus and herbs for 48 hours, a choice of stuffing (turkey-apple sausage and leak; mama's sticky rice with Shiitake mushrooms, Chinese sausage and chestnuts; and a gluten-free version with caramelized onions and herbs), and a long list of side dishes that include cranberry-orange chutney; haricot vert with water chestnuts and ginger in a butter sauce; smashed yams with rosemary garlic; and, yes, "An's famous" garlic noodles. For more information or to order, visit Tiato Thanksgiving. |
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Written by Ann Shepphird
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 Nothing says fall like citrus and pomegranates (at least in the fruit realm). Add them to yummy crunchy jicama and a lovely vinaigrette and you have the Jicama Salad from the Mii amo spa at the Enchantment Resort in Sedona, Arizona. Seasonal, low-cal and delicious. What more could you ask? The recipe, you say? See below. And enjoy!
Vinaigrette (yields 4 cups)
1 cup pomegranate juice
1/4 cup seasoned rice wine vinegar
2 tbsp agave nectar
2 tbsp Dijon
2 lime zests
2 cups canola oil
taste salt & pepper
Add all ingredients into blender except oil. Blend well. With blender running, slowly drizzle oil in until well emulsified. Add seasoning. Arrange salad ingredients as shown in picture and top with vinaigrette, pomegranate seeds and salt.
Salad (6-8 servings)
2 lbs. jicama, cut into thin matchsticks
4 each oranges, segmented
2 each grapefruits, segmented
2 bunches wild watercress
6-8 tbsp fresh pomegranate seeds
taste Smoked sea salt |
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Written by Ann Shepphird
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 As I mentioned in my post on "Finding the Familiar (Produce-wise) in Turkey," one of the interesting trends I found on my trip to Istanbul earlier this year was the return of Ottoman cuisine. And one of the restaurants serving this cuisine is even located in a renovated Ottoman Imperial Palace: Tugra, the signature restaurant at the Ciragan Palace Kempinski hotel (pictured, right). Interestingly, for us gardens-to-tables types, one of the things that distinguishes Ottoman cuisine is a return to slower ways of cooking involving local seasonal ingredients -- which means, of course, that now we can all say, "if it's good enough for the Sultans, it's good enough for me."
For those who want to attempt Ottoman cooking at home, Tugra Chef Ahmet Kara was kind enough to share one of his signature recipes with us: the Triple "Gozleme" (stuffed pastry). Even better, the recipe includes a number of things probably found in our gardens (or farmers market) -- spinach, radishes, baby carrots, etc. Now, it may be hard to find pastirma here in the states but I am sure you can substitute the cured meat of your choice -- or leave it out for a vegetarian version of the dish. Enjoy!
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