Rapini, shiitake, carrot and raisin stirfry with a peanut miso gravy over soba noodles

Rapini, shiitake, carrot and raisin stirfry (sea salt, canola oil) with a peanut miso gravy (white miso, peanut butter, chili flakes, star anise, cassia, cloves, fennel, ginger, black pepper, bragg's liquid aminos, lemon juice, arrow root powder, sea salt), over soba noodles.

Rhubarb, pear and hazelnut mousse

Rhubarb, pear and hazelnut mousse

2 stalks minced rhubarb
3 pears cored and minced
1/2 cup dates
1/2 cup golden raisins
1 banana
1 tablespoon hazelnut butter
1 teaspoon palm oil
Pinch of sea salt

Cook all ingredients together until roughly liquid (it will still be pulpy) and then an additional 20 minutes or so to further thicken. Allow to cool slightly and then blend ingredients until creamy and smooth. Chill for 4 hours (or longer if you can).

Dirty penne romanoff on wilted kale with raisins; grilled eggplant and asparagus involtini with pesto

Dinner 12 April 2007.


Dirty penne romanoff on wilted kale with raisins (whole wheat penne, red peppers, sundried tomatoes, vodka, garlic, oregano, basil, sea salt, black pepper, kalamata olive brine, evoo).

Grilled eggplant and asparagus involtini with pesto (evoo, flax oil, black pepper, sea salt, basil, lemon juice, nutritional yeast).

The wine was Perrin & Fils Nature Cote du Rhone.