#Grilled Oysters With Fennel Butter
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Grilled Oysters with Fennel Butter - Seafood
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Appetizers and Snacks - Grilled Oysters with Fennel Butter Recipe
A seasonal side dish or appetizer with fresh oysters and fennel.
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Grilled Oysters with Fennel Butter
A seasonal side dish or appetizer with fresh oysters and fennel.
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Grilled Oysters with Fennel Butter - Seafood
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Grilled Oysters with Fennel Butter - Seafood
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AThe Best of Gourmet 2006: The World At Your Table
Sketches of Spain: A Tapas Dinner Party
Salt Cod in Tomato Garlic Confit
Roasted Peppers w Boquerones
Chicken Empanada w Chorizo, Raisins and Olives
Rich Beef Broth w Carrot
Short Rib Terrine
Hot Pepper and Garlic Shrimp
Minted Eggplant
Cauliflower w Serrano Ham and Tomato
Potatoes w Peppers and Chorizo
Assorted Spanish Olives and Cheeses
Dried Figs /Red Wine w Mahón Cheese Ice Cream/Sherry Vinegar Syrup
Pumpkin Seed Brittle
Super Samba: The Flavors of Brazil
Caipirinhas
Shrimp and Black-Eyed Pea “Croquettes”
Calabaza, Corn, and Coconut Soup
Roasted Racks of Lamb w Maagueta Pepper and Farofa Crust
Brazilian-Style Collard Greens
Yuca Gratin
Caramel Coffee Meringues
Chez Nous: A Bistro Dinner in Paris
Salmon and Scallop Terrine w Friséé Salad
Braised Rabbit w Grainy Mustard Sauce
French Lentils w Carrots and Pearl Onions
Prune Armagnac Sorbet
Orange Corkscrew Tuiles
Rewriting the Classics: Easter Dinner in London
Asparagus Custard Tart
Bibb and Tarragon Salad
Mustard Fennel Pork Loin w Cumberland Pan Sauce
Pork Cracklings
Roasted Potatoes w Lemon Salt
Smashed Peas w Mint Butter
Pistachio Rhubarb Trifle
Dinner at Moro: A Spanish-Moroccan Feast | Samuel and Samantha Clark
Grilled Endive w Sherry Vinegar and Ham
Roasted Whole Sea Bass w Pistachio Sauce
Winter Tabbouleh
Dates w Coffee and Cardamom
La Dolce Via: Al Fresco Dining Sicilian-Style
Sweet and Sour Eggplant
Chickpea Fritters
Roasted Red Bell Peppers
Baby Octopus Salad
Fresh Mozzarella
Provolone
Pecorino Romano
Fresh Ricotta
Soppressata
Capocollo
Prosciutto
Sicilian Cured Olives
Rustic Italian Bread
Macaroni and Eggplant
Veal Involtini
Sicilian Salad
Sautéd Escarole
Grilled Oyster Mushrooms
Strawberries w Marsala
Sicilian Cannoli
Passion Pink: A Modern Mexican Dinner
Chile-Dusted Oranges, Jicama, and Cucumber
Black-Bean-Stuffed Plantain Croquettes w Tomato Sauce
Veracruz-Style Shrimp over Tortillas in Pumpkin Seed Sauce
Guanabana Sorbet w Mango Lime Coulis
Masala Magic: A Casual Dinner in Southern India
Chicken and Green Bean Coconut Curry
Basmati Rice
Carrot Pachadi
Watermelon w Fennel Salt
Street Food: Favorite Snacks from our Travels
Jamaican Hot Pepper Shrimp
Beef Pot Stickers
Yakitori
Grilled White Cheese w Oregano Oil
Warm Peanut Salad
Passion-Fruit Nieve
Belgian Fries w Sauce Andalouse
Turkish Lamb Kebabs
Butter Mochi
Orange Crush: A Wintry Dinner Featuring Clementines
Clementine, Olive, and Endive Salad
Glazed Duck w Clementine Sauce
Wild Rice and Bulgar w Braised Vegetables
Chocolate Tart w Candied Clementine Peel
Fresh: An Early Spring Dinner
Artichokes Braised w Garlic and Thyme
Anchovy and rosemary Roasted Lamb w Salsa Verde
Roasted Fennel and Baby Carrots
Souffléed Gnocchi
Chiffonade of Romaine and Bibb Lettuces
Apricot Almond Layer Cake
In Bloom: Lunch Among The Lilacs
Dandelion Salad w Lardons and Goat Cheese Phyllo Blossoms
Wild Salmon/Pearl Couscous/Slow-Roasted Tomatoes/Lem Oregano Oil
Blackberry Buttermilk Panna Cottas w Compote
Cool and Bright: Dinner In a Tranquil Garden
Chive and Pine Nut Dip w Sourdough Toasts
Horseradish-Crusted Beef Tenderloin
Bloody Mary Aspic
Potatoes and Haricots Verts w Vinaigrette
Passion-Fruit Meringue Tart
Easy Living: A Lakeside Grilled Supper
Crab Salad w Wonton Crisps and Lime
Grilled Cornish Hens w Coconut Curry Sauce
Pickled Napa Cabbage, Carrots, and Snow Peas
Jasmine Rice w Peanuts and Scallions
Grilled Coconut Pound-Cake Sundaes w Tropical Fruit
Beginning to See The Light: Brunch Alfresco
Mango Mint Sparklers
Smoked-Salmon Quesadillas w Warm Tomatoes and Arugula
Cherry-Apricot Yogurt Sundaes
Maple Granola Brittle
Plateful of Summer: Dining Waterside
Chilled Zucchini Soup
London Broil w Soy Citrus Mayonaise
Summer Tomatoes
Lemon Sun Cakes w Berries and Cream
Dinner Gets Crackin’: Feasting on Crab
Radishes w Triple-Créme Cheese
Steamed Blue Crabs w Black Ginger Dipping Sauce
Herb-Pressed Corn
Farmer Market Greens
Warm Skillet Sour Cherries w Vanilla Ice Cream
Twilight Zone: A Cocktail Party on the Beach
Jealous Marys
Grilled Beef, Chicken, Shrimp, and Mushroom Skewers
Assorted Vegetables
Anchovy Mayonnaise, Cilantro Chutney, and Romesco Sauce
Strawberries w Port
License To Chill: Cool Food For a Hot Night
Arctic Char Grarvlaks w Cucumber Jelly
Lobster Salad w Glass Noodles and Jicama
Ice-Wine Sorbet w White Peaches
In The Mood: An Intimate Dinner For Two
Fever Cocktails
Smoky Peanuts
Oysters w Champagne-Vinegar Mignonnette
Skate w Wild Mushrooms in Pearl Sauce
Chocolate Mink
A Little Bit Country: Barn Dinner
Deviled Eggs
Cucumber and Tomato Salad w Buttermilk Dressing
Garlicky Fried Chicken
Yellow Squash Casserole
Slow-Cooked Collard Greens
Skillet Corn w Bacon and Onion
Blackberry Peach Cobbler
Chocolate Whiskey Bundt Cake
A New Tradition: A Rustic Thanksgiving With Vegetarian Choices
Edamame Dip w Crudités
Chestnut Soup w Sourdough Sage Croutons
Miso-Rubbed Turkey w Turkey Gravy
Persimmon Cranberry Sauce
Chickpea, Eggplant, and Tomato Tarts
Rustic Porcini Onion Stuffing
Celery and Jicama Sauté
Sweet-Potato Brûlée
Brown Butter and Scallion Mashed Potatoes
Apple Tarts w Vanilla Ice Cream
Honey Pecan Tart w Chocolate Glaze
A Midday Feast: An Easygoing Thanksgiving Brunch
Corn Custard w Chorizo and Mushrooms
Green Leaf Lettuce, Pomegranate, and Almond Salad
Orange Cinnamon Sweet Rolls w Orange Butter
Pineapple Tangerine Batido
Cafe De Olla
Christmas Present: A Very Special Yuletide Dinner
Mussels w Tarragon Celery Vinaigrette
Crown Roast of Pork with Onion and Bread-Crumb Stuffing
Cranberry Horseradish Sauce
Potato and Lardon Casserole
Frenched Green Beans
Hazelnut Paris-Brest
Poached Oranges w Candied Zest and Ginger
All Aglow: Relaxed Holiday Buffet
Crisp Pickled Vegetables
Smoked-Trout Spread
Pasta and Chicken Gratin
Bitter Green Salad w Roasted Pears
Broccolini with Lemon Oil
Chock-Full Blondie Squares
Eggnog Ice Cream
The Recipe Compendium: Appetizers/Dips and Spreads
Asparagus Cigars
Chicken and Cilantro Bits
Orange Soy Baby Back Ribs
Tuna and Caper Brandade Crostini
Crostini
Stuffed Eggs w Goat Cheese and Dill
Cheddar Red Pepper, and Horseradish Spread
Ham and Cheese Spread
Lebneh w Sesame and Herbs
The Recipe Compendium: First Courses
Grilled Zucchini and Tomatoes w Feta Sauce
Beer-Battered Asparagus
Avocado Mousse w Papaya Tomato Relish
White Fish Terrine w Salmon Roe and Dill
Steamed Clams w Bacon, Tomato, and Spinach
Grilled Eggplant Sticks w Tomato and Feta
The Recipe Compendium: Breads
Oatmeal Wheat Bread
Oatmeal Scones
Cheddar Dill Biscuits
Cinnamon Sugar Biscuits
Linzer Muffins
Bacon Corn Muffins
The Recipe Compendium: Soups
Chilled Carrot Honey Soup
Peach and Tomato Gazpacho
Barley Soup w Duck Confit and Root Vegetables
Cream of Barley Soup w Dill
Cauliflower Soup w Almonds
Tawianese Beef Noodle Soup
Asian Dumpling Soup
Herbed Bean and Pasta Soup
Lemony Lentil Soup w Cilantro
Cheddar Beer Soup
Curried Pumpkin Soup
The Recipe Compendium: Fish and Shellfish
Flounder w Champagne Grapes
Flounder in Jalapeño Cream
Fish w Curried Cucumber Tomato Water and Tomato Herb Salad
Catfish Spicy Tomato Sauce
Peanut-Crusted Trout w Pineapple Cilantro Relish
Fish Tacos
Broiled Salmon w Citrus Yogurt Sauce
Salmon w Endive, Dill, and Cream
Broiled Mackerel w Ginger and Garlic
Mahimahi w Brown Sugar Soy Glaze
Mussels Lager
Mussels w Tomato Broth
Tomato Sauce
Sea Scallops w Mushrooms and Sherry
Green Curry Shrimp w Noodles
Shrimp and Tasso Gumbo
Shrimp Curry
Shrimp and Avocado in Tamarind Sauce
The Recipe Compendium: Meats
Broiled Steak w Horseradish Cream
Filets Mignons w Orange Fennel Crust
Sunday Rib Roast
Boeuf À La Mode
Rib-Eye Steak w Warm Tomato Corn Salad
Beef Pinwheels w Arugula Salad
Skirt Steak w Red-Wine Sauce
Stout-Braised Short Ribs
Meatloaf
Chipotle Burgers
Grilled Jerk Pork w Curried Peach Relish
BBQ Pork Tenderloin
Orange-Soy Braised Pork Ribs
Pork Chops w Mustard Sauce
Vietnamese Caramelized Grilled Pork
Stir-Fried Pork and Napa Cabbage
Italian Sausage w Red Grapes
Grilled Italian Sausage w Warm Pepper and Onion Salad
Potato-and-Chorizo-Stuffed Ancho Chiles
Rosemary Lamb Chops w Swiss Chard and Balsamic Syrup
Turkish-Style Lamb Burgers w Walnut Sauce
Lamb and Polenta “Lasagne”
The Recipe Compendium: Poultry
Pan-Seared Chicken w Tarragon Butter Sauce
Roast Chicken Dinner
Roast Chicken and Asparagus
Grilled Lemon Chicken
Apricot Chicken w Almonds
Sweet-and-Sour Chicken Thighs w Carrots
Chili and Honey Chicken Legs
Braised Chicken w Apples and Sage
Chicken w Chilaquiles and Salsa Verde
Duck Breasts w Sweet Cherry Sauce
The Simplest Roast Turkey
Turkey Giblet Stock
Turkey Giblet Gravy
Turkey Jambalaya
The Recipe Compendium: Breakfast, Brunch, and Sandwiches
Multigrain Toasts w Scrambled Eggs and Canadian Bacon
Zucchini, Bacon, and Gruyere Quiche
Arugula and Fontina Frittata
Poached Eggs w Tomato Cilantro Sauce
Tomato and Cheddar Soufflés
Belgian Buttermilk Waffles w Glazed Bananas
Griddle Cakes w Marmalade and Clotted Cream
Browned Onion Kugels
Spiced Beef and Onion Pitas w Parsley Sauce
Grilled Cheddar and Bacon Sandwiches w Mango Chutney
Roast Beef and Watercress Wraps w Anchovy Rosemary Mayonnaise
Grilled Monterey Jack and Corn Quesadillas
Pasta and Grains
Pasta Shells w Summer Vegetable Sauce
Linguine w White Clam Sauce
Cavatappi w Butternut Squash
Red Wine Spaghetti w Broccoli
Whole Wheat Spaghetti w Broccoli, Chickpeas, and Garlic
Couscous w Spiced Zucchini
Penne Rigate w Mixed Greens and Pine Nuts
Macarornes Con Crema Y Queso
Acini Di Pepe w Spinach and Feta
Tagliatelle w Chestnuts, Pancetta, and Sage
Savory Farro Tart
Butternut Squash Polenta
Cumin Herb Rice Pilaf
Cinnamon-Spiced Rice
Bulgar, Apricot, and Pine Nut Dressing
Polenta and Sausage Stuffing
Louisiana Shrimp Rice Dressing
Vegetables
Asparagus w Olive and Orange Butter
Kale w Garlic and Bacon
Green Beans w Lemon and Pine Nuts
Brussels Sprouts w Chestnuts
Southwestern Succotash
Roasted Corn w Chipotle Mayonnaise
Scallion Cornmeal Fritters
Wilted Cabbage w Mustard and Horseradish
Peas w Bacon and Dill
Curried Okra w Chickpeas and Tomatoes
Roasted Potato Wedges w Rosemary Butter
Bubble and Squeak
Fried Potatoes w Oregano and Parmesan
Balsamic Roasted Potato Wedges
Potato and Blue Cheese Gratin
Swiss Chard w Raisins and Pine Nuts
Roasted Sweet Potatoes w Lime Syrup and Chives
Sweet-Potato Purée w Smoked Paprika
Tomato Bread Pudding
Butternut Squash w Shallots and Sage
Salads
Melon, Zucchini, and Chicken Salad
Salmon Platter w Caper Dressing
Curried Egg Salad
Spinach Salad
Fennel and Endive Salad w Orange Vinaigrette
Casear Salad
Escarole and Edamame Salad
Parsley and Cabbage Salad
Roasted Potato and Okra Salad
Cherry Tomato and Lemon Salad
Lentil Salad w Tomato and Dill
Vietnamese Rice Noodle Salad
Barley and Corn Salad w Basil, Chive Dressing
Quinoa and Bulgar Salad w Feta
Sauces and Condiments
Asian Dipping Sauce
Spicy Hazelnut Sauce
Cranberry Quince Sauce
Onion Gravy
Beurre Blanc
Thyme Garlic Butter
Green Olive and Pimiento Relish
Concord Grape Jam
Pickled Onions
Pickled Peaches
Desserts
Chocolate Yogurt Cake
Blueberry Pudding Cake
Cardamom Apple Almond Cake
Cranberry Walnut Upside-Down Cake
Chocolate Espresso Spelt Cake
Pumpkin Spice Bundt Cake w Buttermilk Icing
Mini Black and White Cookies
Fig Swirls
Coconut Macaroons
Granola Chocolate Chip Cookies
Peanut Tuiles
Crunchy Pecan Cookies
Cranberry Oat Bars
Sweet-Potato Pie w Gingersnap Pecan Crust
Kiwi Tart
Banofeee Pie
Brandied Peach Parfaits
Banana Ice Cream Sandwiches
Cantaloupe Granita
Avocado Gelato
Rhubarb Sorbet w Vanilla Rhubarb Compote
Amaretti-Stuffed Peaches
Berry Toast Cups
Broiled Plums w Mango Sorbet
Apricot Pandowdy
Lemon Gelatin w Raspberries
Sticky Toffee Pudding
Black Rice Pudding
Orange Coeurs À La Creme w Strawberry Raspberry Sauce
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Grilled Oysters with Fennel Butter - Appetizers and Snacks
#A seasonal side dish or appetizer with fresh oysters and fennel. cup butter#oysters#fennel#appetizer#teaspoon fennel seed#appetizers and snacks#fennel butter recipe
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Flint by baltaire
#Flint by baltaire pdf#
$48.ĭonnafugata, “Anthilia,” Sicily, Italy 2017. Ramon Bilbao, Albariño, Rias Baixas, 2018. Santo, Assyrtiko, Santorini, Greece 2017. Schloss Vollrads, Riesling Kabinett, Germany, 2015. OTT, Gruner Veltliner, “Am Berg,” Austria, 2015. Robert Sinskey, Vin Gris of Pinot Noir, California 2018. $65.Ĭontratto Millesimato, Brut, Piedmonte, Italy, 2012. Raventos i Blanc, de Nit, Rosè, Spain, 2016. Laurent Perrier, “La Cuvèe,” 375 mL Champagne, NV. $14.ĭaou Reserve Cabernet Savignon, Paso Robles, 2017. $20.Ĭolumbia Winery, Cabernet, Columbia Valley, 2017. $14.Ĭasadei Sogno Mediterraneo, Red Blend, Italy, 2017. $18.īoom Boom, Syrah, Columbia Valley, WA, 2018. Martin Ray, Pinot Noir, Sonoma Coast, CA, 2018. $18.Īveraen, Pinot Noir, Willamette Valley, OR, 2017. $16.įrank Family, Chardonnay, Napa Valley, CA 2017. Tyler, Chardonnay, Santa Barbara, CA, 2017. $13.ĭomaine Francois Millet, Sancerre, France, 2018. $13.Īnt Moore, “Signature,” Sauvignon Blanc, NZ, 2018. $25.Ĭlean Slate, Riesling, Germany, 2018. Moet & Chandon Imperial, Brut, Champagne, France, NV. $17.īisol, “Crede,” Prosecco, Valdobbiadene, Italy, NV. Langois Chateau, Cremant de Loire Rosé, NV. Hand curated from the finest wineries from the West Coast and throughout the Mediterranean, as you browse our list, please let any of our staff know how we can help find the perfect pairing, a familiar flavor profile, an unheard of varietal, or just find something new and exciting to try. Inspired by wine’s unique ability to elevate the ordinary into a memorable dining experience, our wine program features a wide array of varietals so you can always find that special bottle. Grey whale gin, beetroot, ginger, lemon, yogurt. Tito’s vodka, pama, lemon, apertivio rosato.ĭrop the beet. Mi campo tequila, elderflower, grapefruit.Ī watched pot never boils. Hennessey congnac, sherry, blood orange, plum. Buffalo trace bourbon, Benedictine, walnut.īarcelona rhapsody. Zaya rum, cruzan rum, spiced pear, fernet, strawberry. Fords gin, yellow chartreuse, elderflower, lemon. Elijah Craig Bourbon, apple brandy, averna, cinnamon, vanilla. Templeton 4 year rye, vanilla, orange.įrontier psychiatrist. Tahini caramel, halva crumbles, vanilla gelato.įlint old fashioned. Cinnamon-cardamom sugar, Turkish coffee mousse.Ĭhocolate sesame ganache tart. Strawberries, citrus, creme anglaise, brown butter crumble. Marinated barriers, whipped creme fraiche, Blis Elixir sherry vinegar. Limited availability Thursday through Saturday. Truffle butter, crispy Yukon golds, broccolini, Baltaire steak sauce.Īdd truffle butter for $10. Porcini rub, butternut squash puree, marinated oyster mushroom.Ģ0 ounce wood grilled bone-in ribeye for two. Fresh ground chuck, smoked bacon jam, white cheddar, mayo, poppy seed bun.īurobuta pork chop. Israeli couscous, tomato-caper salsa.įlint burger. Grilled broccolini, almond-olive relish, charred lemon. Crispy Yukon golds, Baltaire steak sauce. Lebanese tomato salad, classic hummus, fresh herbs. Roasted butternut squash, charred cauliflower, fennel cream, pesto. Cocktail sauce, cucumber-fennel mignonette. Pickled vegetables, mustard seed, Meyer lemon aioli, harissa dijonnaise.Ĭhilled oysters. Harissa, pulled short rib, crispy shallot.Ĭhilled shrimp. Creamy chickpeas, Lebanese salad, za’atar.Īrtichoke. Availability may vary, so please contact us with any questions.
#Flint by baltaire pdf#
It serves as an accessible alternative to the menus presented in PDF format elsewhere on this website. As indicated by our Notice of Accessibility, this plain-text version of the FLINT by Baltaire menu is compatible with screen readers and other assistive technologies.
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A seasonal side dish or appetizer with fresh oysters and fennel.
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A seasonal side dish or appetizer with fresh oysters and fennel.
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California Highway 1 Road Trip
Six weeks ago, Highway 1 fully reopened in Big Sur, following devastating mudslides in May 2017. After $54 million worth of repairs and the removal of millions of tons of earth, rocks, and debris, travelers can once again enjoy an uninterrupted drive along the gorgeous coastal highway between San Francisco and Los Angeles.
But it’s not just the views that make the trek one of the most famous road trips in the world. There’s also the food to contend with: Dotted along the winding route, you’ll find peppery smoked-fish tacos, juicy burgers smothered in eggs and melted cheese, and homemade doughnuts oozing with jelly.
Our version of this journey begins in Point Reyes Station, north of San Francisco. There, you’ll want to stock up on triple cream Mt Tam cheese from Cowgirl Creamery and scarf as many straight-from-the-bay oysters as you can get down. Your eating adventure will continue from there—you’d better start hungry.
Point Reyes
Side Street Kitchen
The specialty at this year-old, bright, modern diner is the crispy skinned rotisserie chicken, fragrant with herbs and served half or whole with an array of sauces, including curried yogurt, salsa verde, and chimichurri rojo. The other specialty: puffy, sugar-coated, fruit-filled apple fritters. 60 4th St., Point Reyes Station
The Boat Oyster Bar
Hog Island Oyster Co. is famed for the oysters it pulls out of the bay and supplies to top dining rooms around the country. A reservation-only café on the water features those world-class bivalves; the menu changes often, but it frequently includes Hog Island’s singular kumamotos. You can get a dozen raw for $36; even better are the barbecued ones, grilled and dripping with chipotle bourbon garlic butter. 20215 Shoreline Highway, Marshall
Half Moon Bay Area
La Costanera
Peruvian food is having a moment in the U.S., and La Costanera, with its wall of windows overlooking the water from a second-floor dining room, has been recognized by Michelin’s Bib Gourmand. The menu has a mix of classics such as antichuchos (grilled skewers) with marinated beef heart and pork belly; empanadas; tender beer-braised lamb shank; and lomo saltado (beef tenderloin with onions, soy sauce, and a fried egg, if you want one). 8150 Cabrillo Highway, Montara
Dad’s Luncheonette
Chef Scott Clark used to cook at San Francisco’s Michelin-three-starred Saison. He’s transformed a red-painted train caboose into a cozy, wood-lined diner with a small menu of comfort food favorites. The $12 hamburger sandwich has melted cheese, a soft egg, and red onion pickles on grilled white bread; the mushroom version substitutes maitakes for the grass-fed beef. 225 Cabrillo Highway South, Half Moon Bay
Sam’s Chowder House
Seafood makes up almost the entire menu at Sam’s, including a “Captains Platter” of oysters, clams, shrimp, poke, and ceviche; an appetizer of grilled sardines; steamed clams (with the option of linguine); and lobster rolls, “naked” with butter or “dressed” with aioli. At night, the place highlights fresh catches such as Pacific swordfish and local halibut. The seats on the deck offer a panoramic ocean view. 4210 Cabrillo Highway, Half Moon Bay
Hop Dogma Brewing Co.
The rotating array of craft brews at this locally popular beer hall might include Pyro’s Prost chili beer (pilsner brewed with jalapeño); Every Third Inquiry, a Bourbon barrel-aged stout; and the flagship Alpha Dank IPA. Guests can order food from nearby Lamas, a Peruvian and Mexican restaurant, and the tacos, burritos, and arroz con pollo will be delivered to the taproom. 270 Capistrano Rd., Half Moon Bay
Duarte’s Tavern
Dating back to 1894, when Frank Duarte bought the place for $12 in gold, this venerable restaurant specializes in a California version of Continental cuisine. The menu runs the gamut from shrimp cocktail to pork chops with fresh applesauce. The specialties are anything with artichokes, plus the cioppino, packed with clams, shrimp, cod and especially crab, which people drive down from San Francisco to eat. 202 Stage Rd.
Santa Cruz
The Picnic Basket
Set on the Santa Cruz Beach Boardwalk, the picturesque luncheonette has an all-day menu with a powerful breakfast selection: golden-brown turnovers stuffed with seasonal fruit or Niman Ranch ham and cheese; an egg-potato-greens frittata sandwich on toast; and house-made jelly doughnuts. Later in the day, hot dogs and elbow macaroni and cheese turn up on the menu. The nearby Penny Ice Creamery, where everything is house-made under the same ownership, is equally popular. 125 Beach St.
Monterey Peninsula
The Meatery
A serious, whole-animal butcher shop with impressive cuts of meat on display, this white-tiled space also serves as a deli. Sandwiches range from a hefty Reuben to banh mi made with caramelized pork belly slices, pickled vegetables, a hit of cilantro, and kewpie mayo on a French roll. A highlight is the house corned beef with sauerkraut on rye. The hot food offerings change daily: On Sundays and Mondays, there’s buttermilk-fried chicken; on Thursdays, visitors line up for the baby back ribs. 1534 Fremont Blvd., Seaside
The Bench Restaurant
Set on the impossibly scenic Pebble Beach Golf Links 18th hole, the Bench has a crowd-pleasing menu that offers all kinds of pizza-styled flatbreads: with pepperoni; with ratatouille, fennel ricotta and heirloom tomatoes; and with bench bacon and grilled, pickled red onion. The 24-ounce short rib, the Smokey Joe, is smoked for 10 hours. Aside from the best views, the outdoor deck has fire-pit tables. 1700 17 Mile Dr., Pebble Beach
Aubergine at l’Auberge Carmel
Chef Justin Cogley operates one of the country’s best under-the-radar fine-dining restaurants. Set in a Relais & Châteaux property, the intimate dining room has a $175 tasting menu that combines local ingredients in unexpected ways: A Morro Bay oyster with caviar has a hit of sea water, and seared abalone is accompanied by romaine lettuce that’s been braised and sliced in thick rounds, with lobster-infused lettuce puree. Monte Verde at 7th Ave., Carmel
Big Sur
Big Sur Bakery & Restaurant
Amid the trees in the hills off the highway, this exceptional café produces terrific pizzas from the wood oven, with a charred, bready, chewy crust and such toppings as creamy greens, mushrooms and tangy taleggio, and red sauce meatballs. The place is first and foremost a bakery: The creamy lemon curd pie in a pistachio crust is addictive, as is any pastry in the display case. 47540 Highway 1
Sierra Mar at Post Ranch Inn
Post Ranch Inn, renowned for its modernist, cliffside, treehouse rooms overlooking the ocean, has a new manager, Gary Obligacion, formerly of Chicago’s celebrated Alinea. The property’s Sierra Mar restaurant is home to one country’s largest wine collections, with 14,000-plus bottles. It complements an elegant four-course tasting menu from which the seared foie gras has a garnish of hazelnuts and king salmon is paired with smoked split peas and sweet apple. 47900 Highway 1
The Sur House at Ventana Big Sur
In 2017, Ventana went through a multimillion-dollar renovation. The renovated Sur House restaurant now has outdoor fireside seating and a bar menu with smoky spice-rubbed chicken wings and open-faced tuna melt accented with pickled fennel. The dinner menu has deceptively simple dishes, such as grilled pork loin on a bed of jalapeño-spiked grits. The wine cellar is also notable: some 10,000 bottles with a focus on the Central Coast. 48123 Highway 1
San Luis Obispo
Ruddell’s Smokehouse
There’s not much barbecue along Highway 1. The notable exception is Ruddell’s, where founder Jim Ruddell set up shop in 2001 in a small building with a few tables outside. The place smokes albacore and salmon with a brown sugar and kosher salt rub; chicken is slow-cooked over hickory. The smoked seafood and poultry are available as tacos in a big French-roll sandwich or salad—and by the pound. 101 D St., Cayucas
Cracked Crab
In the surfing town of Pismo Beach, the unpretentious Cracked Crab has a blazing neon sign and lines stretching out the door. The menu changes according to availability of seafood and features an ocean’s worth of crab: dungeness cocktail with lime and avocado; puck-size, pan-seared lump blue crab cakes; and New England-style lobster rolls stuffed with crab instead. The seafood buckets offer the opportunity to mix and match wild Gulf shrimp, Alaskan crab, clams, mussels, and lobster tails; they go for $61 for one person and $79 for two and come with all the mallets and scissors you’ll need to extract the shellfish. 751 Price St., Pismo Beach
Santa Barbara
Jalama Beach Store & Grill
In Lompoc, the epicenter of Santa Barbara winemaking, is this grill, set inside a store that’s set inside the county park. The specialty is the Jalama burger: It’s quintessential Cali-style, with shredded lettuce, tomato, onions, special sauce, and a griddled bun. The burger has gotten so popular over its almost 40-year history that the name is trademarked. 9991 Jalama Rd., Lompoc
La Super-Rica Tacqueria
Famous for being name-checked by Julia Child, Super-Rica is a cheerful, white-and-turquoise stand with a large selection of options that feature stellar homemade tortillas. The tacos are filled with all kinds of grilled meats—chunks of spiced, brick-colored chorizo; adobado with tender strips of marinated pork. The Super-Rica Especial is made up cheese-stuffed green pasilla chiles that are roasted and draped over tortillas with marinated pork and more cheese, for $6. 622 N. Milpas St., Santa Barbara
Santa Barbara Shellfish Co.
At the end of a dock on the harbor, this photogenic counter started out selling local seafood almost 30 years ago. Customers can still buy fish from commercial fishermen here. (There’s also a robust online store with trays of uni and stone crab claws.) The chopped caesar comes with a choice of grilled, skewered shrimp or sweet scallops. There’s more local shrimp, coated with coconut and crispy fried, garnished with onion rings. Also highly recommended are the linguine studded with garlic-sauteed clams in the shell and the monumental, steamed two-pound crab, along with a selection of local wine and beer by the pitcher. 230 Stearns Wharf, Santa Barbara
The Los Angeles Area
Malibu Farm
What started as a pop-up dining room by Helene Henderson in 2013 is now a farmers market-driven restaurant and café on the Malibu Pier, with outposts in Miami and Hawaii. The all-day café at the end of the dock has a lightbulb-lit menu that boasts a pile-up of Swedish pancakes with whipped cream and whatever the seasonal berries are, as well as kale caesar and BLTs with lemon aioli brushed on whole wheat. Down the pier, a slightly more serious version of the restaurant offers a tofu, spinach, and tomato scramble on weekend mornings, and nachos, featuring blue corn chips laden with black beans, melty cheese, and drizzles of sour cream in the evenings. 23000 Pacific Coast Highway, Malibu
Tallula’s
Chef Jeremy Fox, who heads up the nearby vegetable-focused Rustic Canyon, now puts a creative spin on the Mexi-Cali dining room. In a colorful space decorated with hanging plants, Fox uses exceptional local corn, served Mexican-style with smoky chipotle aioli, and accents black-cod tacos with malt tartar sauce in tender, house-made tortillas. A daily taco special is dreamed up by rotating cooks in the kitchen. The serious bar program features mezcal Manhattans on draft, as well as the obligatory margaritas. 118 Entrada Dr., Santa Monica
Father’s Office
Chef Sang Yoon began serving one of the—if not the—country’s first gourmet burgers almost 20 years ago. The Office Burger is made from freshly ground, dry-aged beef, so it’s got a deep, meaty flavor that’s further accentuated by sweet caramelized onions, bacon, gruyere, and blue cheese. Accompanying fries, standard or sweet potato, are presented in a mini-shopping cart. Father’s Office is equally known for pouring dozens of local craft beers. 1018 Montana Ave., Santa Monica
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There’s a leopard in the fridge
Leopards get into everything.
You would think it was impossible because a leopard is a very big thing and some of these spaces are super small, but they manage.
Leopards however seem to like the fridge.
When leopards arrive they mess with food.
Can’t eat, don’t want to eat, over eat, eat only junk food, only eat take out.
Can’t walk through the grocery store without disassociating
Can’t place an on-line grocery order because everything just seems to be closing in and the thought of trying is just TOO MUCH
Can’t chose something off a menu to save a life.
Disassociate in the fast food parking lot (if you’re lucky, the drive through like if you’re not)
Time for preplanning.
If you’ve read anything in this tumblr you should know that my leopards are pseudo controllable with preplanning. Organization, structure, lists, kits…these things seem to befuddle my leopards and give me a little breathing room.
Keeping leopards out of the fridge requires three to four lists.
List one- typical meals or types of meals that you eat each week, - breakfast, lunch, dinner, snack. If you are a hobbit, fill in the other meals, no judgement here.
Example:
Breakfast schedule
Monday - yoghurt and cereal
Tuesday - eggs
Wednesday - yoghurt and cereal
Thursday - eggs
Friday - yoghurt and cereal
Saturday - something easy
Sunday - something special
Lunch schedule
Monday - themed lunch (make it special)
Tuesday - vegetarian plough man’s lunch
Wednesday - afternoon tea
Thursday - salad
Friday - tuna sandwich
Saturday - picnic (even if indoors)
Sunday - popcorn and a movie
Evening Meal schedule
Monday - vegetarian
Tuesday - Fish
Wednesday - new recipe
Thursday - dinner with friend (after work, going out to eat)
Friday - Ethnic option - self-made, take out or frozen
Saturday - Soup and Grilled Cheese
Sunday - Something special
List two - core foods in the fridge and freezer that you typically eat.
I keep to a pescatarian diet and my core list looks like this:
Dairy
Eggs
Heavy cream
Cheese (shredded, chunk, sliced)
Butter (stick and spread)
Yoghurt (Greek or French)
Horseradish
Sour cream
Cottage cheese
Hummus
Cream cheese
Milk (nut and/or small amount regular)
Produce
Salad materials:
Lettuce
Spinach
Tomatoes
Peppers
Cucumber
Radish
Carrots
Celery
Sprouts
Cooking vegetables:
Ginger
Garlic
Shallots
Mushrooms
Peas
Bok Choy
Broccoli
Cauliflower
Kale
Leeks
Fennel
Zucchini
Asparagus
Beets
Swiss chard
Yellow squash
Onions
Potatoes
Small eggplant
Corn
Green beans
Fruit in season
Lemons
Apples
Berries
Oranges
Clementines
Blood oranges
Plums
Peaches
Grapes
Avocado
Fish
Shrimp
Squid
Snapper
Perch
Scallops
Swordfish
Cod
Trout
Other fish/shellfish when on sale, in season
Frozen
Appetizers
Quick entrees - vegetarian and pescatarian
Veggie sausage
Veggie burgers
Frozen vegetables
List three - typical core pantry items
This is my list:
Pantry Items
Pasta
Pasta sauce (pesto, marinara, vodka, Alfredo)
Rice (jasmine, long grain wild)
Soup (jarred preferably)
Olives
Artichoke hearts
Roasted red peppers
Salsa (red and green)
Tea
Flour
Chocolate chips
Cocoa
Corn meal
Pickles
Vegetable stocks
Fish stock
Yeast
Mustard
Mayonnaise
Sugar
Herbs
Spices
Popcorn
Cereal
Bread
Crackers
Canned fish
Canned vegetables
Canned beans/lentils
Nuts
Specialty items
Salad dressing
Oils
Vinegars
List four is for specific leopard foods, either foods that scare off leopards or foods that soothe leopards. So sometimes these foods are in the cupboard, sometimes they are in your leopard wrangling kit. Sometimes they are what you serve yourself on a relaxation night.
My list
McCain smiley fries
Nacho cheese Doritos
Mexican hot chocolate disks with cinnamon
Spaghetti Os
Canned Clam Chowder
Oyster crackers
Goldfish crackers
Anise sponge cookies
Root beer
Dark chocolate covered almonds
As you can see this list is pretty carb heavy, these are comfort foods, things that I know specifically can lift me out of a leopard moment or can dissuade leopards from taking residence. But these are not my everyday foods. Some of my everyday foods, like tea, also work against leopards, but since that is a staple, it doesn’t need to be specifically on this list. If I am in a bad way leopard wise, this is a quick list for an online grocery order, a request to a friend or a specific short list for my own foray into the store. Only one item on the list is frozen, so even if I disassociate I don’t need to worry about a cart full of ruined food stuffs. The hot chocolate disks are a specialty item that most of my local grocery places don’t stock, so this is something I either have to keep on hand or pick up when I spot it and save it. This is a definitive leopard wrangling kit item and also requires that I keep some option of milk on hand.
How to use these lists.
List one: Having a routine for meals gives the day a bit of structure and helps keep leopards at bay for a bit. Meal routines also allow for prepping meals in advance, such as when the leopards are quiet. As you know from reading other posts, I also love to cook, so my lists are designed around that, but that doesn’t mean I don’t shove ingredients for a new recipe in the slow cooker to fulfill my need for food when avoiding a leopard. If the lists are too rigid and the leopards too loud, adjust the list. It’s just a list, it’s a reminder and suggestion to yourself.
Lists two through four: knowing your core needs and preferences for food makes it easier to grocery shop, keep track of what you need versus what is on hand and do alternative ordering when you cannot shop for yourself. You can print out your lists and keep them tacked on the fridge and puta mark next to things that are used up and need to be replaced. You can load all the items into an app on your phone and do the same.
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Velvets On Jetty
For the freshest seafood dining experience on the Coffs Coast head to new kid on the block, Velvets on Jetty on Harbour Drive. Enjoy the very best in local produce alongside award-winning wines and a decadent cocktail menu in a relaxed coastal setting of blue and white décor, invoking seaside holiday memories. Take a seat at white-clothed tables under the soft glow of pendent lighting and begin an ocean adventure with blackened prawns and Thai dipping sauce; or oysters du jour, such as Louisiana-style, braised with butter, parsley, oregano, garlic pepper, Parmesan and lemon. For a tantalising main, think dishes like grilled swordfish, braised cuttlefish, borlotti bean, zucchini, chilli and mussel broth, with tendrils and lemon; or sauteed bugs in fennel and caper butter and lemon parsley.
from Recently Reviewed Australian Restaurants : AGFG https://ift.tt/37a3Ssh via http://bundabergdirectory.com.au/
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A QuickAt Home In The Kitchen | David Kinch (with Devin Fuller)
Small Plates To Cover Your Table and Condiments to Fill Your Pantry
Mother-Sauce Mayo
Mignonette (How To Shuck an Oyster)
Seven-Ingredient Pesto, Two Ways
How To Dress a Salad (A Few Standard Vinaigrettes)
Simple
Classic
Mustardy
Lemony
Garlicky Herbed Croutons
A Quick Pickle, Japanese Style
Roast Shallots In Space
Chicken Stock
Parmesan Stock
Chickpea Stock
Raw Fava, Chickpea and Tahini Hummus
Roasted Red Pepper & Onion Salad with Mozzarella & Basil
Red Pepper & Basil Relish
Smoky Eggplant “Caviar”
Baked Miso Eggplant
Savory Eggplant “Pâté
Potato Pancake with Horseradish Cream
Salmon Rillettes
Guacamole with Pomegranate
Mushrooms al Horno with Crusty Bread
Farinata
Savory Strawberry Biscuits
Corn Cakes with Smoked Salmon
Salads, Fruits & Soups, to Start
A Riviera Salad
Petit Aioli with Canned Tuna
Roast Fig & Pancetta Salad w Goat Cheese
Tomato Salad w Anchovy & Basil
Tomato & Strawberry Salad w Feta & Olives
Creamed Corn & Garden Tomatoes
Persimmon, Pomegranate & Roquefort Salad
Citrus & Almond Salad
Brussels Sprouts w Cider & Goat Cheese
Spicy Sesame Cucumber with Avocado
Braised Lettuce & Smoky Bacon
How to Toast Nuts
Summer Squash w Canned Sardines
Stewed Artichokes w Mozzarella
Almond & Grape Gazpacho
Strawberry Gazpacho “Smoothie”
Onion & Brioche Soup w a Poached Egg & Manchego
Two Chilled Soups (Chilled Tomato/Garlic, Chilled Melon)
Lettuce Vichyssoise
All-Day Eggs & 2 A.M. Dinners
Chorizo Frittata
Crispy Fingerling Potatoes & Crispy Fried Eggs, Two Ways
Savory & Sweet Omelet Soufflés
How to Poach an Egg | How to Hard-Boil an Egg
Cacio e Pepe
Grilled Cheese
Pan Bagnat
Pan con Tomate w Ham
Herbed Goat Cheese & Chorizo Tartine w Honey
Mozzarella Crostini w Lemon & Tomato
Toasted Baguette w Dark Chocolate, Olive Oil & Sea Salt
Pasta & Rice
Bucatini w Canned Sardines & Capers
Orecchiette & Broccoli alla Romana
Lamb Bolognese w Tagliatelle
Spaghetti “Soffritto”
Penne w a Walnut Sauce
Pasta w Pesto & Avocado
Linguine w Clams & Shrimp
Ricotta Gnocchi w a Simple Tomato Sauce
Date-Night Risotto w Crab
Rice Cremoso w Clams
Jambalaya, New Orleans Style
Paella
Fish & Shellfish
Mackerel in Lemon Broth
Sashimi-Style Raw Fish w Sushi Rice
Cod w Clams in a Green Sauce
Oven-Roasted Potatoes w Cod
Salmon en Papillote
Salmon w Soy & Ginger
Salmon w Pea & Mint Pesto
Spicy Snapper Ceviche
Oyster Stew
California Crab Boil
Peel & Eat Shrimp w Garlic & Parsley
Trout w Fennel & Grapefruit
Meat & Vegetables
Pork Tenderloins w Coriander & Fennel
Duck Breast w Braised Red Cabbage & Dried Figs
Lamb Tartare
Lamb Meatballs in an Almond & Pepper Sauce
Garlic & Ginger Grilled Chicken
Chicken Thighs w Dried Fruit
Chicken Thighs w Olives & Green Beans
Roast Chicken
Belgian Endive Gratin
Lentil Soup w Smoked Ham
Ratatouille, Hot or Cold, Roached Egg or Not
Spring Peas in a Casserole
Chickpea Minestrone, Genovese Style
Cavolo Nero Gratin
Vegetable “Tart” with Saffron Mayonnaise
Whole Roast Cauliflower w Capers & Egg
Kale, Catalan Style
The Ultimate Potato Gratin
Eggplant with Back Olive Tapenade
Not-Too-Sweet, To Finish
How to Build a Cheese Course
Strawberries in a Rosé Wine Hibiscus Syrup
Day-After Meyer Lemon Tart
Figs & Fennel
Roasted Figs w Pomegranate
Rice Pudding Sundae
Lemon Caramel
Compotes (Mixed Berry, Cherry/Lemon Verbena, Stone Fruit & Basil)
Special Butter Cake
Rich Chocolate Cake w Sea Salt
Lost Bread w Apples
Almond & Oat Crisp w Mixed Berries
Olallieberry Crumble
Cherry Clafoutis
Avery’s Chocolate Chip Cookies
Almond Granita
Drinks, For Always
Negroni, Three Ways
Ti’ Punch
Daiquiri
A Blenderful of Frozen Daiquiris
Classic Margarita
Mezcal Margarita
Sangria, Two Ways (Simple, Pink Palace)
Moscow Mule w Fresh Strawberry Syrup
Dark & Stormy w Fresh Blackberry Syrup
El Diablo w Fresh Beet Syrup
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Shuck Yeah! Bully Boy Announces New Fall Menu + Oyster Happy Hour
Located right off the Atlanta BeltLine, Bully Boy invites Atlantans and visitors alike to dive into their new Oyster Happy Hour every Monday through Thursday from 5 p.m. to 7 p.m. Known for its Eastern seaboard fare, seafood lovers can skip rush hour and shuck open $1 raw oysters while sipping on a nostalgic cocktail list, local and coastal craft brews and a wine program curated by Advanced Sommelier Justin Amick of Painted Hospitality. Diners can also nosh on brand new dishes created by Executive Chef Michael Bertozzi and Executive Chef Matt Weinstein including Blistered Shishitos with aji Amarillo, white soy, and sesame; Georgia Sweet Corn with grilled lime, chili de Arbol, Cotija, and cilantro; Spaghetti with Sungold tomato marinara, pancetta, basil, Grana Padano and fennel; Whole Red Snapper with crispy, tamarind, mint, basil, cilantro, curry aioli, local vegetables and much more.
Bully Boy's New Menu Items
Grilled Bok Choy
Miso Vinaigrette, Benne
Blistered Shishitos
Aji Amarillo, White Soy, Sesame
Georgia Sweet Corn
Grilled, Lime, Chili de Arbol, Cotija, Cilantro
Georgia Watermelon
Figs, Fromage, Tomato Jam, Pickled Red Onion, Mache
Grilled Romaine
Shakerag Blue, House Bacon, Croutons, Herb Buttermilk Dressing
Spaghetti
Sungold Tomato Marinara, Pancetta, Basil, Grana Padano, Fennel
Pork Belly Bao
Al Pastor, Pineapple Relish, Cilantro, Chipotle
Florida Rock Shrimp
Squid Ink Fiore, Uni Butter, Trout Roe, Shishitos
Whole Red Snapper
Crispy, Tamarind, Mint, Basil, Cilantro, Curry Aioli, Local Vegetables
For more information or to make a reservation, visit www.bullyboyatl.com or call 678-904-5607.
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How to Turn Salads Into Epic One-Dish Meals
Salads are such a fantastic concept because they can carry such a diverse load of flavors. The trick is in making healthier choices for what you are mixing up in your salad bowl, and realize that you don’t need the cheese, sugary vinaigrettes, ranch dressings, or croutons in order for them to be tasty. Salad building can range from super simple to completely sophisticated. There are so many options, there is something for everybody’s tastes!
14 Ways to Build a Meal-Quality Salad
You can get really wild when it comes to salad building. Between the different greens, nuts, meats, veggies, fruits, and salad dressings, one could never tire of the endless possibilities! Below are some of the best salad tips to ensure that you are getting the most out of your salads during any season or meal.
1. Go for Protein
Be sure to get enough protein into your salads if you are having them as entrees or you’ll be hungry shortly after your meal. Balance is what you must learn when becoming a professional salad builder.
Creating a Paleo entrée salad means building your dish around protein! Adding seeds and nuts are a great way to go, but don’t forget that you can prepare yourself a lovely piece of meat just for your salad, or use leftovers from other meals! Some ideas for your salad protein include, but are definitely not limited to:
Grilled or sous vide steak
Pulled pork or chicken
Coconut fried shrimp, chicken, oysters
Marinated shrimp
Pan fried, baked, or steamed fish
Crab or fish cake
Eggs, soft boiled, hard boiled, poached
Bacon
Meatballs
Sausage
Tenderloins
Roasts
Duck breasts
2. Learn Some Knife Skills
The way your vegetable or protein is pulled, chopped, ribboned, or diced can make a big difference when it comes to salad building. Learning to use the proper knives for the proper ingredients can be as simple as finding a YouTube tutorial, or taking a basic cooking skills class.
3. Spiralize and Shred
Use your veggie peeler or spiralizer to create ribbons of cucumber, summer squash, carrots, or just about anything else!
4. Add Leftovers
Try topping with last night’s leftover protein or starches. Nothing is off limits when it comes to building up your salad to create yummy texture and heartiness! The “salad rules” that exist for what can and can’t go in a bowl should be thrown out the window.
5. Build Your Own Greens Blend
Pair butter lettuces with mache, arugula with spinach, and so on. The pre-made salad mixes are handy, but if you get stuck in salad ruts and aren’t sure why, it may be your salad mix holding you back! Try reaching beyond the spring mixes and experiment with some peppery and spicy additions, sprouts, or tender heads of red leaf or bibb lettuces. You can also try adding some sturdy kale, or throwing in chard with your chopped romaine.
Amping up your leafy base can start you off on the right foot with salad building, and can also introduce a wide variety of different nutrients. Some great salad greens include:
Bibb and butter lettuces
Kale, lacinato, red or curly varieties
Chard
Red leaf
Green leaf
Romaine, red tipped romaine
Arugula
Watercress
Micro greens
Spinach
6. Think Outside the Box
Experiment with mixing cooked and raw veggies and fruits together to create interesting texture and flavor. Here are some ideas for you to get some fun and funky flavors into your entrée salad rotations, not to mention some serious nutrients:
Berries
Marinated vegetables, like eggplant
Herbs, like combining basil, mint, and cilantro
Quick pickled veggies, like sliced cucumbers, fennel, or daikon radish
Ferments, like kraut or kimchi
Roasted veggies, like sweet potatoes, squash, cauliflower, and broccoli
Dates or figs
Apples, pears, mangos, cherries
Sea vegetables, like hijiki or arame
Red, green, and Napa cabbage, shredded thinly
Olives
Grilled romaine or lemon halves for a smoky and charred flavor and texture
7. Get Your Granola On
Most of the following items can be tossed with coconut, sea salt, and raw honey and roasted at 325ºF for 15 minutes to create a savory and sweet grain-free granola to add to your salads. Or use individual items a la carte.
Chia seeds
Flax seeds
Sunflower seeds
Pumpkin seeds
Black sesame seeds
Hemp seeds
Goji berries
Mulberries
Unsweetened dried fruit
Coconut flake
Freeze dried berries
Pecans
Pistachios
Pine nuts
Walnuts
Hazelnuts
Almonds
Chopped Brazil nuts
Macadamia nuts
8. DIY Your Dressing
Making your own dressing can be really fun, and better tasting than most that are store bought! When eating Paleo, sneaky sugars and ingredients can be hard to avoid when buying packaged or bottled convenience foods, like dressings. So try your hand at making your own combos.
Try flipping the classic ratio of 3:1 fat to acid to 3:1 acid to fat. This creates more vibrant and tangy dressings which work best on hearty salads! A little hack to save you time: add all vinaigrette ingredients to a glass jar with a lid and shake to combine. Bonus, now it’s ready to store in the fridge for your next use.
Another trick: the next time you are at the end of your mustard jar, instead of tossing aside, add minced garlic, apple cider vinegar, or red wine vinegar, a dab of honey, sea salt, and some avocado or olive oil. Shake vigorously, and voila!—a mustard vinaigrette, ready to use and ready to store!
For a dairy-free creamy dressing, blend nuts and veggies together, with plenty of sea salt and lemon juice. Some of my favorite innovative creamy dressing combos:
Carrot, ginger root, apple, apple cider vinegar, coconut aminos, sesame oil, sea salt
Green apple, cilantro and some stems, jalapeno, garlic cloves, champagne vinegar, avocado oil, sea salt
Avocado, spinach, basil, garlic clove, lemon, olive oil, avocado oil, sea salt
Walnuts, coconut aminos, lime juice, a little maple syrup, olive oil, avocado oil, sea salt
9. Eat the Rainbow
The pigments which add color to your fruits and vegetables are great for collagen production, providing antioxidants, trace minerals, phytonutrients, and can even contain cancer fighting properties. (1)
Plus, colorful food is just so much fun to eat! Don’t be nervous to blend fruits, berries, seeds, nuts, herbs, and veggies.
10. Choose a Theme
If I am in the mood for richness, I will have a creamy dressing made from homemade aioli or an avocado based dressing, adding buttery olives, and tender deep greens like spinach. Or if I am in the mood for something bright and tangy, I will lean towards lime juice cilantro over red leaf lettuce with lots of spicy microgreens!
Some tips for creating themes and balance within your salads are as follows:
With bitter leaves, try adding sweeter nuts and fruits to balance, like pecans and berries or walnuts and apples.
For inspiration, I focus on foods that I like or that I am craving and try to build around that concept. Lasagna, for example, is what I am craving, so I will try to use ingredients that lend themselves to that flavor profile: spinach, oregano, basil, chili, tomatoes, olives, chicken sausage, or beef and bison meatballs with a creamy cashew-lemon and pine nut dressing!
Or maybe I have a hankering for Thai food. I would lean towards cilantro, shredded carrot, cabbage, radish, coconut flakes, lime, mango, macadamia nuts, black sesame seeds, kimchi, and shrimp, fish, or chicken.
11. Toss That Salad
I make my salads in a large metal or glass mixing bowl first, so that it is simple to dress and toss, and easier to plate it up in my prettier bowls. It may sound like a small tip, but it changes the game when your salad is evenly dressed, seasoned, and served well.
12. Keep It Simple
I eat leafy green salad with every meal, even on top of my eggs in the morning. Do not underestimate the value of simple. Lemon and olive oil with salt and pepper is just scrumptious, and sometimes just what the doctor ordered! It is always a good idea to sidle up a simple salad alongside your entrée protein.
13. Take It With You
Mason jars for salad packing are fantastic. Always start by putting your dressing on the bottom, so it doesn’t sog out your greens and more delicate toppings. Just layer up all your fixings, screw on the lid, and shake when ready to eat!
14. Reuse
For anyone who likes a bathtub-sized salad, try reusing salad greens containers, like Organic Girl. These are the perfect size for my entrée-style salads. I take it with me on the road, to the airport, into meetings, and more. I just find them so handy to pile up all my favorite salad fixings! You don’t even have to pack dressing. Just add lemon halves along with some avocado, and voila: you’ve got your acid and your fat, perfect to dress your salad and make it delicious down to the last bite.
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