This super-health salad is hearty enough for a meal if served with a poached egg or a little bit of chopped chicken. And, it’s another great use for all those persimmons! This recipe serves 4 as a main course or 8 as a side dish. For the salad base you’ll need: 1 cup farro (or […]
vegetarian
Poached Egg with Truffle Toast
This decadent yet easy dish works as a hearty appetizer or as part of a fancy breakfast. Serve it with a salad for lunch or a light dinner. We first tried this combination at Bar Bambino in San Francisco. For each serving, you’ll need 1 egg 1″ slice crusty bread olive oil 1/2 teaspoon Parmesan […]
Sauteed Corn and Mushroom
On a recent visit to The Slanted Door in San Francisco we ate a yummy corn and mushroom salad. We really loved the combination of corn, mushrooms and a little bit of sesame oil. This is my humble attempt to recreate the dish. You’ll need: 2 ears of corn 1 1/2 cups mushrooms 1/8 of […]