Category: appetizer
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Roasted shishito peppers
I have the pleasure to get hold of these very pretty looking peppers for a long season here in California. First they appear in April and there is more and more of them as we are moving into the summer. I love everything hot and spicy, so I feel lucky when I pick one and feel…
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Nasturtium tacos
In the world of edible flowers maybe nasturtium is the tastiest. Its leaves have a stronger peppery taste than the flowers, and some flowers might carry sweetness too. The flowers are definitely a great addition to any salads, for pop of color and spice. The leaves look beautiful on any plated dish. When it comes…
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Beet and sprouted lentil falafel
So finally I decided to broaden my horizons, and after learning to be a chef at Le Cordon Bleu, attending bootcamps on farm to table cooking at the Culinary Institute of America, I am back to school. This time at Matthew Kenney, learning to be a raw, plant based chef. This might be a weird choice…
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Summer bruschetta
OK. So I keep saying this. Good food starts with the best possible ingredients. The reason I am an advocate of farm fresh, farm to table or farm to fork cooking apart from the fact that I want to support sustainable farming, is the taste, look and most of the time simplicity. When you have amazing,…
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Strawberry and goat brie bruschetta
Just like most bruschetta, this is an easy one and at the same time very beautiful, colorful and tasty. Toast some bruschetta in the oven or on a grill. Add a slice of goat cheese brie on each slice of bread. Top with sliced strawberries, micro basil, or if you don’t have it, slice basil…
born under the sun 