This hearty salad demonstrates a fondness for mixing roasted and fresh ingredients. Roasted carrots contribute a concentrated earthy sweetness, Broccolini provides green, mineral notes, and the romaine delivers refreshing, watery crunch.
The word “chaufa” is derived from the Chinese and means “eating rice.” This is Chinese-style fried rice with a Peruvian twist.
Here we take toothy chunks of carrots, parboil them, fast roast them in the oven with allspice, and finish them off with a garnish of minced preserved lemon and fresh garlic.
This dish is mostly vegetables with a bit of noodles, and that is all thanks to the “vegetable noodles” made with the julienne peeler.
Consider this recipe a base from which you can build your own signature kimchi, adjusting the vegetables as you see fit.
Bibimbap is vitality in a bowl, from your very own kitchen.
If you don’t have sugar snaps, the carrots and radishes are great partners à deux, but the peas add a nice texture and make a Palm Beach (Lily Pulitzer) color combination.
This bright soup is super healthy with a flavorful kick. The addition of orange juice intensifies the flavor.
Cabbage and carrots add the crunch, lardons provide some lip-smacking saltiness, and, for heat, I've used freshly grated horseradish.
With some honey, our gremolata will go to new heights.