Pistachio, Parsley, Lemon and Olive Oil Tossed with Pasta Shells Mina Stone’s Pesto Pasta Salad POSTED UNDER Main Course Salad, pasta INGREDIENTS parsley, pasta, pesto, pistachio Recipe pesto 1 cup fresh italian parsley leaves 1/3 cup raw pistachios, shelled 1 lemon, zested 1/3 cup extra virgin olive oil salt and pepper to taste pasta 1 … Read more
Orcchiette with Peas, Ricotta Salata and Parsley Gaby Basora’s Orecchiette Salad POSTED UNDER Entree Salad, Fall INGREDIENTS CARROTS, chevre, lentils, lettuce, orecchiette, parsley, pasta, peas, ricotta salata Recipe Orecchiette Salad 10 oz fresh or frozen English peas 6 oz snow peas or sugar snap peas 6 oz orecchiette pasta 4 tbs extra virgin olive oil, … Read more
Classic Nopales Salad and Shredded Jicama with Crunchy Crickets Raul Ortega Ayala’s Late Mexico City Lunch POSTED UNDER mexico, Travel INGREDIENTS cactus, CILANTRO, crickets, JICAMA, limes, mandarin, nopales, tomatoes Recipe Nopales Salad 5 fresh nolaes, diced and cooked 1/2 cup water 1/2 onion, finely chopped handful fresh coriander, chopped 4 medium tomatoes, diced and deseeded … Read more
Chanterelles, Mission Figs + chicory Xavier Veilhan’s Fig and Chanterelle Salad for T Magazine INGREDIENTS CHANTERELLE, CHICORY, FIG Recipe Salad 1 HEAD MILD CHICORY LETTUCE (SPECKLED RADICCHIO, ESCAROLE, CASTELFRANCO) 8 RIPE BLACK MISSION FIGS 1/2 LB FRESH CHANTERELLES 2 TBS EXTRA VIRGIN OLIVE OIL 1/8 TSP KOSHER SALT 1 TSP HIGH-QUALITY BALSAMIC VINEGAR FLAKEY SEA … Read more