This is a refreshing and beautiful side salad I like to pair with my Fennel, Purple Potato, & Oyster Mushroom Filo Purses.
Mandolin the Fennel Bulb into fine slices and soak in a bowl with ice water (ice cubes and water to cover the slices). Let this sit until slices are chilled (1/2 hour)
Slice the figs into disks of pink and set aside.
Pour the water off of the Fennel and dab dry with a towel. Toss with equal parts arugula and place onto the plate. Place slices of fig atop the greens and then sprinkle with lemon zest, olive oil, and a pinch of salt.
Simple, unique flavors are perfect to cleanse the palate of a rich, cooked meal.
Filo Purses served with a fennel-arugula-fig salad and grilled radicchio, asparagus, and peaches! This recipe looks super gourmet & is easy to do!
– 1 fresh fennel bulb (mandolined into thin strips)
– 6 small-medium sized purple potatoes (steamed or boiled)
– 3 cups of oyster mushrooms (separated into small pieces)
– Olive Oil
– White Balsamic Vinegar
– Salt & Pepper to taste
– Thyme (1-2 teaspoons)
– Sage (2-3 teaspoons)
Filo Dough (1 package should be more than enough)
Preheat your oven to 400 degrees F.
This is usually sold frozen, so allow time for it to come to around room temperature.
On a cookie sheet, place a layer of cooking parchment paper down and lightly oil with olive oil. Distribute these filo packages on the cookie sheet and bake until the filo turns golden brown.
Remove and serve with grilled vegetables and arugula-fennel-fig salad. YUM!
Rice: Cook the wild rice in a separate pot- 2 cups of water to every cup of rice. Bring to a boil, then turn down to low until done.
Here is mine in the pan:
Once the rice is done, combine the tofu, veggies, and rice with more olive oil and spices to taste.
Serve with cranberry sauce and all your other Thanksgiving favorites! Yum!
This deliciously refreshing drink goes perfectly with spicy food or on a hot day! The one trick is you need a juicer and some yummy organic cucumbers to juice fresh for it. Some people do more of a Martini style drink with cucumber infused vodka instead, but this concoction is something unique!
For 2 Martini glasses:
4 oz. Vodka (high quality)
3 oz. Cucumber Juice (freshly juiced!)
1/2 oz. Lime Juice
1/2 oz. Simple Syrup (or dissolve raw sugar into the vodka)
Serve in a sugar rimmed Martini glass with thinly sliced cucumber and mint.
My mom gave me a bunch of delicious GOLDEN tomatoes from her garden this summer! This is what I did with some of the super ripe ones! The color of the meal is just beautiful!
3 large Golden Tomatoes (heirloom!)
1 cup Wild Chanterelle Mushrooms
2 teaspoons White Balsamic Vinegar or white wine (don’t want to mess up the color!)
Pasta of choice- I like some yummy cheese or pumpkin ravioli)
Parmesan, Feta, or Chèvre
Heat a deep pan with a generous amount of Olive Oil.
Fry up the mushrooms until they are golden brown (they need about 15 min)
Add the golden tomatoes and cook them down to sauce.
Add splashes of White Balsamic and Olive Oil for liquid to the pan and for flavor.
Salt and Pepper to taste.
Serve over pasta with cheese! A truly GOLDEN meal!