Organic Mixed Green Salad with Toasted Pecan Vinaigrette
Cranberry Sauce (no recipe)
Reprinted with permission from Vegan Fusion World Cuisine by Mark Reinfeld and Bo Rinaldi (Beaufort Books, 2007). Copyright 2007 by Mark Reinfeld and Bo Rinaldi.
"Bones, to a chef, are the gold of an animal," says Rachael Mamane, founder of Brooklyn Bouillon. "It's what makes a beautiful foundation for our cooking."