by David Calafiore | Aug 11, 2018
2 pounds assorted, ripe heirloom tomatoes, sliced 1/4″ thick Cilantro Pesto 1 large bunch fresh cilantro, stemmed, washed, and dried 2 medium garlic cloves, peeled and smashed 4 green onions, white portion only, chopped 1 jalapeno pepper, seeded, ribs discarded,...
by David Calafiore | Jul 14, 2018
Dill and Lemon White Bean Spread Ingredients 3 – 15.5 oz cans of white cannellini beans, drained (or 2.5 cups cooked cooled beans, drained) 2 cloves fresh garlic 1/3 cup Dill Olive Oil 1 Tablespoon fresh squeezed lemon juice Sea salt to taste Additional UP...
by David Calafiore | May 13, 2018
Ingredients 2 lbs asparagus, bottoms removed & shaved thinly 4 oz Block of parmigiano reggiano 2 T Toasted pine nuts and/or almonds 1/4 C Lemon Agrumato 2 Meyer Lemons, zested and juiced 2 t Local honey 1 T Dijon mustard 1 lb Shallots, thinly sliced 1 C Serrano...
by David Calafiore | Jan 23, 2018
A nutritious and delicious salad with a mild curried vinaigrette… For: 6 servings 2 cups chopped red cabbage 1 Tbsp finely chopped red onion 3/4 cup chopped cucumber, seeds removed 1 cup raisins 1/4 cup chopped cilantro 1/4 cup slivered almonds, toasted or...
by David Calafiore | Jan 2, 2017
1 large cucumber (regular or hot house), thin-sliced 2 Tbsp chopped red onion Sea Salt/fresh ground pepper to taste Black Currant Balsamic Vinegar Rosemary Olive Oil Cut cucumber into 1/16th” slices into salad bowl. Add chopped onion. Drizzle small amounts black...
