No. 1 : Quick Recipe
Spring Strawberry Avocado Salad with Lime Honey Dressing
- 2 Bunches Lacinato Kale, Shredded Finely
- ½ Cup Tofu
- ½ Cup Extra Virgin Olive Oil
- 2 Cloves Garlic, Grated
- 3 TB Lemon Juice
- 1 TB Rice Vinegar
- 2 TB Dijon
- 1 TB Capers
- ¼ Tsp Each Sea Salt and Freshly Ground Black Pepper
- *Sweet Potato Croutons
Place the Kale in a large bowl. Add the remaining ingredients to a food processor or blender and puree until smooth. Toss the kale with the dressing, starting with half and adding as desired. Sprinkle with *croutons.
*Sweet Potato Croutons
1 Large Sweet Potato, peeled and chopped in 1” cubes tossed with olive oil, salt and pepper, roasted in a 400F oven until slightly browned on the edges.
No. 2 : Kitchen Scoop
Although you may think of sesame seeds as just topping a hamburger bun – there are many culinary uses for the versatile seed. Not only are they used to make sesame oil, delicious in Asian cuisine; they are also used to make tahini, which is essentially sesame seed butter that’s used in hummus. Although most people see white sesame used in baking, there are also yellow, black, and red sesame seeds.
No. 3 : Clever Idea
I typically roast nuts and seeds in the oven – but the easiest way to toast tiny sesame seeds is in a dry sauté pan over medium high heat. Stir often and don’t leave the pan alone – sesame seeds go from raw to burned in just seconds.
No. 4 : Wine FIND of the Week
Chateau L’Ermitage Costieres de Nimes Rosé
Spring and a strawberry salad call for Rosé – but this is not the same old rosé you’re used to enjoying. Wow! with a bright salmon color and a luscious explosion of fruit flavors, this is a fun, affordable wine to pair with dinner or seasonal appetizers. Made from 50% Syrah, 30% Grenache and 20% Mourvèdre, it’s an excellent representative of the delicious pink, crisp wines of Southern France.