French Onion Soup Serves 8 1 stick unsalted butter 4 lbs (6-7 large) yellow onions, halved, peeled and sliced ¼ inch thick 2 bay leaves 6 fresh thyme sprigs tied with kitchen string ½ teaspoon Kosher salt and ¼ teaspoon freshly ground black pepper, or more to taste 1...
Cod en Papillote Provencal with Roasted Potatoes Serves 4 ½ stick unsalted butter, room temperature 2 tablespoons finely chopped herbs (such as lemon thyme, English thyme, chives, and/or parsley) ½ teaspoon salt, plus more ¼ teaspoon freshly ground black pepper, plus...
Hearts of Palm, Tomato and Avocado Salad with Mango Vinaigrette Serves 4-6 1 cup diced ripe mango, ripe mango will be fragrant on the outside and yield to pressure 1/3 cup canola oil 2 tablespoons rice vinegar 2-3 tablespoons tablespoon light brown sugar,...
Celery, Date, Walnut and Parmesan Salad Serves 4 ½ cup walnuts, coarsely chopped 1/3 cup roasted walnut oil or olive oil 2 tablespoons sherry vinegar or white wine vinegar 2 tablespoons D’VASH Organics Date Syrup 1 small shallot, minced ½ teaspoon Kosher salt ¼...
Turkish Yogurt and Chicken Soup with Garlic-Paprika Butter Serves 4-6 1 cup water ½ cup long grain rice, any variety One quart (4 cups) chicken broth 2 cups plain yogurt, whole or low fat (do not use nonfat) Zest and juice of a lemon; a Microplane does a great job of...
