Preparation time: 60mins Serves 4 2 medium red skinned apples, quartered and seeded 1 chili (optional) 2 tbs olive oil 2 tsp fennel seeds, roughly chopped ½ tsp brown sugar 1 leek, diced 1 red bell pepper, cleaned of seeds and cut to lay flat in large pieces 2 carrots, cut into hunks 2 sticks […]
Straw and Hay Fettuccine Tangle with Spring Asparagus Puree by Heidi Swanson from Super Natural Cooking Serves 4 to 6 1 bunch asparagus spears, trimmed and halved crosswise 3 handfuls baby spinach leaves 2 cloves garlic 1 cup freshly grated Parmesan cheese, plus more for topping 1 cup toasted pine nuts 1/4 cup extra-virgin olive […]
Prepared at St. Lydia’s on August 29, 2010
Adapted from Everyday Food Serves 6 12 large eggs Coarse salt and ground pepper 1 tablespoon olive oil 1 red bell pepper, ribs and seeds removed, thinly sliced 1 green bell pepper, ribs and seeds removed, thinly sliced 1 medium red onion, halved and thinly sliced 2 ounces sharp cheddar cheese, shredded (1/2 cup) 2 […]
For 18 people: 24 oz of quinoa 2 15.5 oz cans of black beans 5 avocados 4 green bell peppers 2 limes, juiced (optional: a little olive oil – maybe 1/2 cup?) Quite simply, prepare the quinoa, then dice the peppers and avocado into 1/2 to 1/4 inch pieces. Mix everything together in a bowl, […]
For 18 people: 12 pounds vine-ripened tomatoes, peeled, juiced and seeded, chopped 32 oz V8 (approx 1 cup for each cup of tomato juice from the tomatoes) 5 cucumbers, peeled, seeded and chopped 5 red bell peppers, seeded and chopped 5 red onions, chopped 4 small jalapenos, seeded and minced 1 head of garlic, minced […]