greens Archive - Notes From Home Plates

Archive for the ‘greens’ Category

Wednesday, July 27th, 2011

Grilled Vegetable Chopped Salad with Creamy Pesto Dressing

So far this summer, my trips to the farmer’s market have been largely uninspiring. With the cool, wet weather that we are having in Seattle, summer produce is late arriving. My most recent trip, however, brought a wealth of inspiration. This particular farmer has been using a greenhouse to help summer along so I was able to find my first “warm weather” produce.

I decided to take advantage of one of our few sunny days and do some grilling. This, combined with some leftover chicken and a couple of ingredients from the pantry produced a wonderful main dish salad. Here’s the ingredients.

To start, I cut the bell pepper into quarters, removing the seeds and what not and then cut the eggplant and zucchini into planks about 1/2″ thick. Then I cut the sweet onions into quarters and pushed them, as well as the garlic, onto skewers. I rubbed everything down with olive oil and then seasoned them all with salt and pepper.

I started the onions and the garlic on the top rack of the grill and then walked away … for too long. Sigh. Burned. That’ll teach me for trying to do three projects at one time. I forged ahead and put the rest of the veggies on the hot grill. Flipping them as they browned …

… and removing them as they cooked through.

I decided the garlic was a goner (and it ended up being unneeded), but went ahead and peeled the charred layers off of the onions so that I could use them. I chopped everything into 1/2″ pieces, including a couple of the greens off of the sweet onions.

I stirred together the pesto, lemon juice and mayo and chopped the chicken. Finally I combined all the ingredients in a large bowl and tossed the whole mix together.

Delicious!

GRILLED VEGETABLE CHOPPED SALAD WITH CREAMY PESTO DRESSING
serves 2 generously

This salad can easily be made with prepared pesto and mayonnaise. However, if you have the time, take it and make a batch of pesto and homemade mayo. Put any leftover pesto into an ice cube tray and freeze. That way you’ll have a tasty touch of summer all year round. I used two “ice cubes” worth of pesto in the dressing. Mayonnaise from scratch might sound hard, but it’s easier than you think (especially if you have an immersion blender) and totally worth it. I like to use Alton Brown’s recipe (which I’ve added below) and Chef John’s method (here’s a link). If you can’t find new sweet onions, use a sliced mature sweet onion (for the bulb) and scallions (for the greens). I used leftovers from a rotisserie chicken to keep my kitchen cool.

1 zucchini, cut into 1/2″ planks
1 small eggplant, cut into 1/2″ planks
1 red bell pepper, quartered and seeded
6 new sweet onions, bulbs quartered, some of the greens chopped
10 cloves garlic (optional)
1/4 cup pesto
1/2 cup homemade mayonnaise (see recipe below)
juice of 1/2 lemon
6 ounces cooked chicken, chopped
2-3 ounces Parmesan cheese
4-5 leaves romaine lettuce, chopped

Prepare grill for cooking. Grill all the vegetables, flipping as they brown, until they are softened and cooked through. Cool, then cut into 1/2″ pieces.

Stir together the pesto, mayonnaise and lemon juice.

In a large bowl, toss together the cooled and chopped vegetables, onion greens, chicken, lettuce, cheese and dressing. Divide between plates. Enjoy!

Alton Brown’s Mayonnaise

1 egg yolk
1/2 teaspoon fine salt
1/2 teaspoon dry mustard
2 pinches sugar
2 teaspoons fresh squeezed lemon juice
1 tablespoon white wine vinegar
1 cup oil, safflower or corn

In a glass bowl, whisk together egg yolk and dry ingredients. Combine lemon juice and vinegar in a separate bowl then thoroughly whisk half into the yolk mixture. Start whisking briskly, then start adding the oil a few drops at a time until the liquid seems to thicken and lighten a bit, (which means you’ve got an emulsion on your hands). Once you reach that point you can relax your arm a little (but just a little) and increase the oil flow to a constant (albeit thin) stream. Once half of the oil is in add the rest of the lemon juice mixture.

Continue whisking until all of the oil is incorporated. Leave at room temperature for 1 to 2 hours then refrigerate for up to 1 week.

Posted by ChefDJen in cheese, chicken, could be vegetarian, dinner, eggplant, eggs, gluten-free, greens, lunch, onion, peppers, salad, squash, summer | No Comments »

Monday, January 17th, 2011

Prosciutto, Egg and Arugula Salad with Mustard Vinaigrette

As I’ve mentioned in my two previous posts, 2011 can suck it. Between a broken computer, a root canal and a sprained ankle my year thus far has not had many bright spots (especially culinary bright spots) … until Saturday. The duck prosciutto I started on on Jan 6 was finally ready for a taste.

Before I hung it, I had carefully weighed each of my duck breasts (and done the math) so that I could watch for a 30% drop in weight (a good prediction of finished duck prosciutto). However, after 9 days of (not so) patient waiting they had only lost about 20% of their weight. But, they felt right. I had been squeezing them (gently) every day (sometimes two or three times) and yesterday, they just felt right. So, I decided to take the plunge and unwrap one.

I opened up one of the Herbes do Provence cured breasts, cut off a few thin slices and took a bite. Heaven. Salty with a delicate hint of the herbes and a wonderful texture (though sliced too thick it became a bit chewy). I opened up a second, one of the five-spice cured breasts, for a taste. Also delicious. And though the breasts had only spent 24 hours in their prospective cure, each had definitely picked up a distinct flavor. Though I liked both, the Herbes de Provence is my favorite.

For lunch the next day I decided to create a dish using my yummy duck. I wanted to use the flavors found in a duck prosciutto sandwich that I had seen on Matt Wright’s blog. It featured a fried egg, duck prosciutto and arugula on a baguette, but I wanted a salad instead. (By the way, if you want to see some charcuterie porn, Matt’s blog is the place to look, gorgeous).

I made a mustardy vinaigrette for the arugula, added a little pile of the Herbes de Provence duck prosciutto, a couple of crusty toasts and then topped it all with a 64.5° c sous vide egg (a poached egg would be good too, but the sous vide egg is particularly delicious). So simple but so good. The arugula (with the vinaigrette) combined deliciously with, and helped combat, the richness of the duck and the creamy egg yolk. I could have eaten a whole ‘nother plate.

xxx

PROSCIUTTO, EGG AND ARUGULA SALAD WITH MUSTARD VINAIGRETTE
serves 2 (or one really hungry person)

Because this is a dish with very few ingredients, the quality of those ingredients is extremely important. Sub-standard prosciutto and factory-farmed eggs will not provide a tasty finished product. Splurge.

Mustard Vinaigrette
1/2 teaspoon dijon mustard
1 1/2 teaspoon white wine vinegar
1 1/2 teaspoon olive oil
really good salt
fresh cracked black pepper

2-3 handfuls arugula
1-2 ounces thin sliced duck prosciutto (ham proscuitto would be good too)
2 eggs
1/4 baguette, sliced thin on the diagonal
olive oil

If you have the ability to cook sous vide, cook two eggs at 64.5° c for 50 minutes. Otherwise, poach two eggs (timing them to be done once the rest of the salad components are complete).

Drizzle the baguette slices with olive oil, sprinkle with salt and pepper then toast in the oven.

Whisk together all the dressing ingredients. Gently toss the arugula in the dressing and divide it between two plates. Cut several thin slices of prosciutto and add them to each plate next to the arugula. Top arugula with sous vide or poached eggs. Finish the plate with toasted baguette slices.

Tags: Charcutepalooza
Posted by ChefDJen in bread, Charcutepalooza, charcuterie, dairy-free, duck, eggs, entertaining, greens, salad | 2 Comments »

Sunday, October 17th, 2010

Beans and Greens Soup

Lately I’ve been in the mood for soup. Maybe it’s because of the change of seasons (fall is, after all, the season of soup) but I think it’s more likely because I’ve been a little under the weather for a coupe of weeks. A bowl of soup can be a big bowl of comfort, warming you up and making you feel better from the inside out.

This soup could really not have been much easier. Throw some stuff in a pot. Cook for a couple hours. Throw some more stuff in the same pot. Cook for another hour or so. Eat.

xxx

I used purple and white carrots but that’s just because that is what I had in my crisper, orange carrots will work just fine. Same goes for the leeks, I could have used plain-ole onions but I was completely out of those, so leeks instead. Here’s the lineup.

To start, I threw the beans and a ham hock in a stock pot with a bunch of water. It’s a myth that beans need to be soaked overnight (they just take a little longer to cook if you don’t soak them).

I added a generous dose of salt to the pot after about an hour and let it continue to simmer for another hour or so (I kind of lost track of time after being sucked in to a movie). Once the beans were soft I dumped in everything else and let this simmer for another hour.

Once the collard greens were tender I took the ham hock out of the pot, let it cool for a while (until It was cool enough to handle) and then set to picking all the tasty goodness from the bones. I pulled all the meat from the hock, shredded it and then discarded the fat, gristle, bones and what not.

That shredded meat went back in the pot just to heat through and then It was time to eat. I decided to top the soup with a bit of pesto from the freezer (I had mixed herb pesto, but any pesto would work) and a sprinkle of Parmesan cheese. The pesto adds a nice bit of brightness to the flavor of the soup so I highly recommend this addition.

xxx

Served with a nice bit of crusty bread, this was a wonderful fall dinner. Warm, delicious and exactly what my beat-down body was craving.

xxx

BEANS AND GREENS SOUP
serves 6-8 as a main dish

This makes a ton of soup but it freezes well. Ham hocks and dried beans are very inexpensive ingredients so this soup is easy on the pocketbook.

1 pound dried white beans
1 smocked ham hock (may be sold as a ham shank)
10 cups water
4 leeks or 2 onions, chopped
4 carrots, peeled and chopped
3-4 cloves garlic, minced
1 bunch collard greens, washed and cut into 1-inch pieces
2 cans diced tomatoes with juice
pesto (optional, but highly recommended)
Parmesan cheese (optional)

In a large pot combine the beans, ham hock and water. Bring to a boil then reduce heat and simmer for two hours, or until the beans are tender adding a generous amount (a tablespoon or so) of salt about one hour into the cooking time.

Add the remaining ingredients to the pot and continue to simmer for another hour.

Remove the ham hock from the pot and let cool. Once it is cool enough to handle separate the meat from the bones and any large pieces of fat, then shred the meat. Return the shredded meat to the pot and heat through.

Ladle soup into bowls and top with Parmesan and pesto (if using).

Posted by ChefDJen in beans, dinner, fall, gluten-free, greens, pork, soup, tomatoes | No Comments »

Friday, August 27th, 2010

Chilled Lettuce Soup

Every once in a while a person may end up with too much lettuce. Maybe you planted a couple too many rows in the garden, or your CSA packed too much into your box for the week. Or maybe you asked your husband to run to the store to pick up a head to use for garnish for your catering gig and he came back with three.

Maybe you’ve tried to use it up by making salads (perhaps a delicious chefs salad to use up the leftover crudite and cold cuts from your catering gig) but now it’s just too wilty for more salads. What are you to do?

You may think the only option is the compost bin (that might have been my answer too) but after chucking one too many heads of wilty lettuce I decided to give soup a try.

Here’s the line up:

To start, melt the butter in a stock pot. I used a 3-quart pan but I really should have gone a little bigger (you’ll see why later).

Add the onion, garlic and a pinch of salt and sweat the onion (saute over medium heat so that it does not brown) until it is cooked through and translucent.

Add the lettuce and the broth.

Simmer until the lettuce is soft, about 10 minutes. You’ll need to stir it a few times because the broth will not cover the lettuce at first (and this is why I needed a bigger pan).

Toss in the tarragon and cook for another minute or so.

Remove the pan from the heat and blend it in batches. Seriously, do it in batches. If you fill the blender to full, hot, bright green soup will erupt from the blender all over you and your kitchen.

Leave some of the broth in the pan, if you add it all at first the soup may be too thin at the end.

Pour the soup through a mesh strainer to get rid of the larger solids.

You’ll need to use a spoon to force it through a little.

If the soup is very thick, add some of the reserved broth. Then let the soup cool to room temperature.

Add some cream to taste (I used about 1/4 cup) and pop it in the fridge to cool completely. Once it’s chilled, taste the soup for seasoning (if you season while the soup is warm it will probably be off once the soup is chilled). Ladle the soup into serving dishes and top with a few croutons.

xxx

I’ll admit, when this soup was warm, I did not care for it. However, once it cooled it really started to grow on me. Light and sunny, like summer in a bowl. And the color, well it was just the most vivid beautiful green. A great start to a meal or a lovely little side dish. Next time you’ve got wilty greens on your hands, this is a wonderful way to use them up.

xxx

L E T T U C E S O U P
Serves 4-6

While this is a great way to use up green leafy or romaine lettuces, overly bitter greens will probably not be as tasty here.

2 Tablespoon butter
1 onion, diced
1 clove garlic, smashed
1 head lettuce, chopped
2 cup vegetable stock
2 Tablespoon fresh tarragon leaves
1/4 – 1/2 cup cream

Melt butter in a stock pot over medium heat. Add onion, garlic and a pinch of salt and sweat the onion until it is cooked through and translucent. Add the lettuce and the broth and simmer until the lettuce is soft, about 10 minutes, stirring 3-4 times. Add the tarragon and cook for another minute.Remove the pan from the heat and blend the lettuce in batches, leaving some of the stock in the pan. Force the soup through a mesh strainer to get rid of the larger solids. Add reserved broth to thin the soup if necessary. Let the soup cool to room temperature Add cream to taste and refriderate to cool completely. Once chilled taste for seasoning. Ladle the soup into serving dishes and top with a few croutons.

Posted by ChefDJen in greens, soup, vegetarian | No Comments »

Thursday, July 8th, 2010

Frisee (and more) Salad

So for days, months even, people in Seattle have been whining about the weather. Granted, June was wetter and colder than normal but we did have a few sunny days in there (heck, we even had some gorgeous weather in April and May that everyone seems to have forgotten about). The thing is, the husband and I used to live in Phoenix. We’ve done the heat. We are over the heat. I mean, I like a sunny day and all, but does it really need to be 90 degrees.

Now I feel I need to take a break in my weather rant here to say this: I did not once complain about the weather during the so-called “sucky” weather. That is why I feel that I can complain about the heat. Those of you who complained about the rain can just shut it now. You asked for this weather, you don’t get to complain about it now that you got what you wanted. Okay, side-rant over.

So, now it’s 90 degrees, and I am miserable (and cranky). But, I still need to eat. Which means, I still need to cook. I had already started thinking about making this salad before the weather turned (I knew on Friday what I would be receiving in the box this week) so even though it was a cool salad on a hot day, it did require a bit of cooking (but it was totally worth the sweat).

Here’s the ingredients:

I started by peeling, blanching and peeling the fava beans. Yeah, that’s right, you have to peel them twice (a little labor intensive, I’ll admit). First you peel off the outer pod. Then toss the beans in boiling water for about 3 minutes.

Run them under cold water for a few seconds, peel off the waxy coating around each bean, then set the beans aside.

Whilst the beans were blanching I rendered the bacon. Slab bacon, cut into cubes would have been great here. But I didn’t have that in my fridge. So, I just cut my bacon into large pieces and threw them into my saute pan.

And cooked it until it was nice and crispy.

Then I took the bacon out of the pan and threw the mushrooms in.

And cooked them until they were golden brown and delicious. Then I threw in the garlic scapes, fava beans and snap peas (because healthy vegetables are made better by cooking them in bacon fat).

I let the veggies saute just a couple of minutes and then turned the pan off. I didn’t want the veggies too hot when they hit the salad.

Whilst I was cooking the bacon, I washed and dried the frisee and put together a simple dressing with the vinegar, olive oil, a couple pinches of sugar and salt and pepper.

Whilst I was prepping the lettuce, I put some water on to simmer and poached some eggs.

If it seems like I was doing three (or four) things at once, well I was. I could have used a couple more hands.

While the eggs poached I plated the salad. I tossed the frisee in the dressing and split it between the plates.

Then topped the lettuce with the sauteed veggies.

Then the bacon and eggs (with some chopped chives and chive blossoms to garnish).

xxx

I. Loved. This. Salad.

Each bite was a little different. Some bitter from the greens, some spicy from the scapes, some salty from the bacon, some creamy with egg or fava. This would be a great salad to riff on too. Different veggies, lemon instead of vinegar, maybe some croutons… Yum.

xxx

F R I S E E ( A N D M O R E ) S A L A D
serves two

a handful of frisee
a bunch of fava beans
a few mushrooms
some snap peas
3 or 4 garlic scapes, snipped into 1-inch pieces
6 (or more) slices bacon, cut into 1-inch pieces
1 Tablespoon white wine vinegar
1 Tablespoon good olive oil
a couple pinches of sugar
salt and pepper
4 poached eggs*
chopped chives and blossoms

Prepare the fava beans and set aside. Cook the bacon until crisp, then remove it from the pan. Add the mushrooms and cook until brown, stirring occasionally. Add the fava beans, scapes and snap peas. Saute for a minute of two then turn off heat.

In a medium bowl, whisk together the vinegar, olive oil, sugar and salt and pepper. Set aside. Wash and dry the frisee. Toss the frisee in the dressing and divide it between the plates. Top the frisee with the sauteed veggies, bacon, poached eggs, and chives.

*If you don’t know how to poach an egg, there are many, many web pages devoted to teaching you. Just google “how to poach an egg” for better instructions than I could give here.

Posted by ChefDJen in eggs, greens, mushrooms, peas, salad, summer | 1 Comment »

Saturday, June 6th, 2009

Asparagus and Green Garlic Soup

Last night I had my first Triathlon training session in the pool. I knew that I was going to need to eat before I swam, but I wanted something light and quick to make. Soup and salad fit the bill perfectly.

Earlier in the day I had been doing a bit of research about the green garlic in my box (because I had never used it before and I wasn’t sure what to expect). Most resources said you could use it just as you would use garlic, but to expect a milder flavor. I wanted to really highlight the flavor of the green garlic so I kept my soup very simple, just five ingredients (I’m not counting olive oil and salt and pepper).

Here they are:

2 shallots (mince about a tablespoon for the salad, chop the rest)
3 bulbs green garlic, divided
a large bunch asparagus, stems trimmed and cut into 1-inch pieces
about 2 cups chicken broth
a couple tablespoons of cream

I minced a half bulb of green garlic (about 2 teaspoons) then set it aside. Then I chopped the remaining green garlic (bulbs and the light green part of the stems) along with the shallots (you don’t have to take a lot of time chopping this nice because it’s all going to get pureed at the end anyway). I sat a large saucepan over medium heat and heated up a little olive oil. When it was warm I added my chopped shallots, green garlic and a good pinch of kosher salt.

I let this sweat (saute without browning) for a while until the shallot was translucent. I added my asparagus and enough broth to just cover. Then I let this simmer for about 15 minutes.

While the soup was cooking I started on my salad. Here’s the ingredients:

1 Tablespoon minced shallot
1 teaspoon Dijon mustard
1 Tablespoon red wine vinegar
1 Tablespoon olive oil
a big pinch of sugar
salt and fresh ground pepper
a handful of salad greens
a few radishes, sliced thin
a few carrots, sliced thin on the bias
a couple of sunchokes, peeled and sliced thin (these aren’t in the picture because they were a last minute crisper drawer find)

In a bowl I whisked together the shallot, mustard, vinegar, salt and pepper. While continuing to whisk, I drizzled in the olive oil to create an emulsion. At this point I tasted the dressing and decided to add the sugar. To the bowl I added my greens and sliced veggies and then tossed everything together.

At this point my soup had been simmering away and the asparagus was nice and tender. I added a splash of cream and then used my stick blender to puree the soup. A blender would have made this a much smoother puree, but I happen to like a little bit of texture in my blended soups, plus the stick blender is easier to use and clean.

I seasoned the soup with salt and pepper then topped the soup with a drizzle of olive oil and some of the minced fresh green garlic. I served the soup and salad with a piece of Parmesan-topped toast.

How was it? Well I am now a true believer in the power of green garlic. It is my mission to search this stuff out and use it every spring (the only time it is available). I make asparagus soup a lot (my clients love the stuff) and this just added a really nice flavor to the mix. The salad was also delightful (I’m really happy I found the sunchokes, they are so good in salad). The husband really liked everything too, which is a little surprising because he is not a fan of salads (unless they have lots of ranch dressing).

Dinner was so easy to make, we finished in plenty of time so that everything could settle before my swim (Mom always said to wait an hour after eating before getting in the water). So I guess I accomplished my mission of light and quick to make (with the nice addition of tastiness)

Posted by ChefDJen in asparagus, greens, salad, soup, spring, vegetarian | No Comments »

Monday, April 27th, 2009

Ramen and Bok Choy with Spicy Peanut Sauce

Tonight I took a look in the crisper drawer and came up with bok choy. Bok choy led me to think of Asian food. Thoughts of Asian food led to peanut sauce. And so on…

Here’s the ingredients:

5 cloves garlic
3/4 cup peanut butter
4 Tablespoon soy sauce
2 Tablespoon rice vinegar
1 teaspoon sesame oil
2 Tablespoon brown sugar
2 teaspoon sriracha (or more, or less)
4 Tablespoon hot water (not pictured)

2 blocks of ramen noodles, without the nasty seasoning packets (don’t judge, they’re cheap, they cook in three minutes and they’re tasty)
1 cup frozen peas
4 small carrots, diced
1 bunch baby bok choy (about half of them chopped)

1/4 cup peanuts, chopped (also not pictured, a last minute addition)

I started by putting some water on to boil. In the meantime I got out the food processor and whirred together all of the peanut sauce ingredients (the first 8 listed, garlic through hot water). You could add more or less water, depending on how thick you want the sauce to be.

One the water was boiling I tossed in the ramen noodles, peas and carrots, then added a steam pan above the water with the bok choy. I let the noodles boil and the ramen steam for three minutes. I drained the noodles then tossed the chopped bok choy, noodles, carrots and peas together with about 3/4 of the peanut sauce. I put this into my serving dish, added the whole bok choy and then put the remaining sauce and the chopped peanuts on top.

This was super easy (it took less than a half hour to cook) and really tasty. The husband even said “this is really tasty” without even being prompted for comments. I would make this again in a heartbeat. I think it would be good with some chicken or shrimp in it too, but sometimes it’s good to go vegetarian.

Posted by ChefDJen in Asian, carrots, greens, vegetarian | No Comments »

Saturday, March 14th, 2009

Mexican Sweet Potato and Beef Salad (and Quesadilla)

Many years ago, before my second career as a chef started, I was helping to direct a photo shoot for my employer. The photo studio was in downtown Seattle and as it was an all day photo shoot, the studio decided to bring in lunch for us.

The inspiration for my meal came from that experience years ago. I never found out the name of the restaurant, but I remember eating this sweet potato quesadilla type thing that blew my mind. So good.

I’m sure that what I made wasn’t even close to the original (it was over 10 years ago after all). But it was along the same lines and it was pretty tasty.

For the Sweet Potato and Meat Mixture

2 sweet potatoes, peeled and cubed
1 pound ground beef
1/2 onion, chopped
1 red bell pepper, chopped
2 clove garlic, minced
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
cayenne pepper (to taste)
2ish tablespoons adobo sauce (from a can of chipotle peppers)
1 lime, juiced

I started by heating a large pan over high heat. I added my sweet potato with about 1/2 cup water and let it simmer for a while until the sweet potato started to get soft. I added the rest of the ingredients (except for the adobo and lime juice) along with some salt and pepper and cooked it until the beef was nicely browned. I added the adobo and lime juice and checked my seasonings then turned down the heat while I worked on the rest of the ingredients.

For the salad

1 head green leaf lettuce, chopped
1 cup frozen corn, thawed
cheddar cheese
sour cream
salsa
cherry tomatoes
chopped chives

On the plates I layered lettuce, some of the sweet potato and beef mixture, corn, cheddar cheese and tomatoes. I topped this with a dollop of sour cream, a spoonful of salsa and some chopped chives. I served it with a couple of corn tortillas that I warmed in the toaster oven.

My only complaint was that I should have dressed the greens in just a touch of vinaigrette, or at the very least, squeezed a little more lime juice over the whole thing before serving. But, alas, I only had the one lime. It also may have been better served with a few corn chips instead of the tortillas.

Now, while the salad was pretty good, lunch today was even better. I used the leftover sweet potato and beef mixture (to which I added a bit of corn) along with some cheddar cheese and corn tortillas to make Quesadillas. I served it with a little green salad and some sour cream and salsa on the side.

Yum. Maybe not mind-blowing good, but definitely one the better lunches I’ve had in a while.

Posted by ChefDJen in beef, greens, Mexican, potatoes, salad | No Comments »

Archive for the ‘greens’ Category

Grilled Vegetable Chopped Salad with Creamy Pesto Dressing

Prosciutto, Egg and Arugula Salad with Mustard Vinaigrette

Beans and Greens Soup

Chilled Lettuce Soup

Frisee (and more) Salad

Asparagus and Green Garlic Soup

Ramen and Bok Choy with Spicy Peanut Sauce

Mexican Sweet Potato and Beef Salad (and Quesadilla)

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Jennifer Harris certified personal chef

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