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CREAMY RISOTTO WITH SPRING VEGGIES AND PINE NUT PARMESAN

BROTH1 Head Celery chopped6 Large Carrots chopped1 Large Onion Chopped8 Mushrooms Quartered1 Large Russet Potato1 can Jovial Whole Tomatoes ChoppedShould equal around 6- 8 cups. Taste for flavor, adding more carrots give the broth more taste, discovery! Sauté the vegetables, until lightly browned in a little Grapeseed oil, until lightly browned, cover with water add the sprigs of fresh Thyme …

Spring Salad with Beets, Radish and Sherry Mustard Vinaigrette

1 tbs. Sherry Vinegar pinch lavendar, rose salt 1/2 shallot finely diced 1/4 tsp Dijon Mustard Sliced thin 1/2  yellow and 1/2 red bell peppers 4 Tbs. EVOO 1 Tbs. Flax Oil The trick to this dressing is to blend the vinegar with the salt first, then add the shallots, EVOO and mustard whisked together. Fresh Butter Lettuces, in the spring, …