From Good Fish: Sustainable Seafood Recipes from the Pacific Coast by Becky Selengut:
Wild Arctic Char on Cauliflower Puree with Roasted Vegetables and Vanilla-Apple Vinaigrette
Roasted Wild Turbot on Bok Choy and Cabbage with Soy Caramel Sauce
Wild Turbot Escabache with Anchovy Almond Salsa Verde
From Plenty: Vibrant Recipes from London’s Ottolenghi by Yotam Ottolenghi:
Roasted Beet Salad with Olives, Oranges, and Radicchio
Snow Pea, Green Bean and Broccoli Salad with Sweet Sesame Dressing
Quinoa and Wild Rice Salad with Sweet Potato and Lime
And, finally:
Cheese, grapes, olives, and crackers
How to make a cheese plate. Thanks, Andrew.
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