Green Gazpacho with Pea Shoots

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Green Gazpacho with Pea Shoots
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Votes: 3
Rating: 4.67
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Servings Prep Time
4 servings 15 minutes
Servings Prep Time
4 servings 15 minutes
Green Gazpacho with Pea Shoots
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Votes: 3
Rating: 4.67
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Servings Prep Time
4 servings 15 minutes
Servings Prep Time
4 servings 15 minutes
Ingredients
Servings: servings
Units:
Instructions
  1. Prepare your mise en place.
  2. Combine peas, cucumber, water and mint in blender or food processor. Process on high until smooth.
  3. With the blender running, stream in olive oil and vinegar.
  4. Scrape down the sides of the blender, season with salt and pepper, and resume blending until creamy.
  5. Pour into 4 bowls and garnish with pea shoots. Enjoy!
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Pickled Daikon

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Pickled Daikon
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Votes: 3
Rating: 4.33
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Prep Time
15 minutes
Passive Time
2 1/2 hours
Prep Time
15 minutes
Passive Time
2 1/2 hours
Pickled Daikon
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Votes: 3
Rating: 4.33
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Prep Time
15 minutes
Passive Time
2 1/2 hours
Prep Time
15 minutes
Passive Time
2 1/2 hours
Ingredients
Servings:
Units:
Instructions
  1. Prepare your mise en place.
  2. In a small mixing bowl, sprinkle salt over the daikon and toss. Set aside for 30 minutes. This is to expel water from the daikon, which will result in a crisper pickle.
  3. Drain and pat daikon dry with appear towel.
  4. Combine sugar, turmeric, vinegar and water in a small saucepan and bring to a simmer. Stir continuously.
  5. Once the sugar dissolves completely, pour the hot liquid over the daikon.
  6. Set aside to cool (approximately 2 hours)
  7. Use as a condiment on EVERYTHING! Enjoy!
Recipe Notes

Keep the pickles in an airtight container in the refrigerator for up to 3 weeks.

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Summer Hominy Salad

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Summer Hominy Salad
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Votes: 4
Rating: 4.25
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Servings Prep Time
2 servings 20 minutes
Servings Prep Time
2 servings 20 minutes
Summer Hominy Salad
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Votes: 4
Rating: 4.25
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Servings Prep Time
2 servings 20 minutes
Servings Prep Time
2 servings 20 minutes
Ingredients
Servings: servings
Units:
Instructions
  1. Prepare your mise en place.
  2. Combine hominy, corn, jalapeno and tomatoes in a large mixing bowl.
  3. In a separate small mixing bowl, whisk together lime juice and olive oil. Season with salt and pepper.
  4. Pour lime dressing over the hominy mixture and toss until evenly coated.
  5. Transfer the salad to serving plates and garnish with cilantro. Enjoy!
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Heart of Palm Salad

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Heart of Palm Salad
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Votes: 8
Rating: 4.25
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Servings Prep Time
4 servings 10 minutes
Servings Prep Time
4 servings 10 minutes
Heart of Palm Salad
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Votes: 8
Rating: 4.25
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Servings Prep Time
4 servings 10 minutes
Servings Prep Time
4 servings 10 minutes
Ingredients
Servings: servings
Units:
Instructions
  1. Prepare your mise en place.
  2. Combine hearts of palm, tomatoes, spinach, peach and cilantro in a large mixing bowl. Set aside.
  3. In a separate small mixing bowl, whisk together lime juice and olive oil. Season with salt and pepper.
  4. Dress the salad with lime juice mixture and toss until spinach is evenly coated.
  5. Divide salad among four plates and top with quartered avocado. Enjoy!
Recipe Notes

Optional: Add sliced avocado.

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Stuffed Endive

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Stuffed Endive
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Rating: 0
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Servings Prep Time
12 servings 15 minutes
Servings Prep Time
12 servings 15 minutes
Stuffed Endive
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Rating: 0
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Servings Prep Time
12 servings 15 minutes
Servings Prep Time
12 servings 15 minutes
Ingredients
Servings: servings
Units:
Instructions
  1. Prepare your mise en place.
  2. Separate endive leaves and lay out on a tray. Set aside.
  3. Combine walnuts, cranberries, thyme, honey, salt and pepper in a medium size bowl; stir to mix thoroughly.
  4. Spoon 2 tablespoons of walnut mixture into each endive leave.
  5. Serve as an appetizer or light snack. Enjoy!
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