Latest Recipes

SALADS

Kale and Chickpea Salad with Soppressata Crisps

(Serves 2) 1 cup of chickpeas (canned is fine), drained and coarsely chopped 3 cups of kale (green or lacinato), finely chopped 1/4 cup Extra Virgin Olive Oil 1 1/2 tbsp seasoned rice wine vinegar Kosher salt (to taste) black pepper, from peppermill (to taste) A 2 oz hunk of […]

SALADS

Pee Wee Potato and Watercress Salad with Miso Vinaigrette

(Serves 2) 2 cups pee wee potatoes, washed 1 cup watercress, washed and coarsely chopped 1 cup cilantro, coarsely chopped 1/4 cup grapeseed oil 2 tbsp seasoned rice wine vinegar 1/2 tbsp toasted sesame oil 2 tsp sweet white miso 1 tsp fresh ginger, minced Kosher Salt, to taste toasted […]