Tofu Mushroom Salad

To be served on 5/6/2011

Ingredients:

• Shiitake mushrooms
• Fine tofu
• Bean sprouts
• Onions
• Sesame oil
• Chinese black vinegar
• Fresh dill

 

Red and Yellow Pepper Roses

Served on 4/29/2011

These peppers are baked, and no oil was used at all in the process.  To get the brighter coloration, I rolled the pepper slices inside-out.  One could sprinkle some olive oil and vinaigrette on top before eating, but these have quite enough flavor by themselves for me. The actual “rolling” of the pepper and its ingredients into roses is tricky and may take a few tries.

Ingredients:

• Red and or yellow peppers
• Anchovies
• Mozzarella slices
• Basil

Optional:

• Lemon Juice
• Olive Oil
• Vinaigrette

To give credit where credit is due, the original inspiration (and much of the recipe) comes from this blog:
http://menuturistico.blogspot.com/2010/05/roselline-di-peperone-giallo-acciughe-e.html

 

Natalie’s Salad and Quiche

This guest recipe comes from ingenious Natalie Nipper who turned holiday leftovers into this awesome looking plate.  The smell lights up the office when she tosses it in lemon juice:

The greens:

• English peas
• Radishes
• Cucumbers
• Carrots
• Butter lettuce
• Kale
• Lemon juice
• Olive oil

The Quiche

• Eggs
• Garlic
• Asparagus
• Sharp cheddar
• Ham
• Pie crust