Recipe from Ceiba restaurant, Washington, DC. Serve with grilled or broiled fish, or chicken. Heart of palm is sauteed with butter, garlic, cumin and white pepper then pureed.
A vegan stuffing made with wild rice, shallots, mushrooms, Golden Berries, vegetable stock and fresh sage.
This dish makes a nice presentation for guests and family.Cooking Time: 20-25 minures
From Shadowbrook Restaurant in Santa Cruz, CA a savory bread pudding made with roasted garlic and garlic puree, bread cubes, gorgonzola cheese, half and half and eggs.
Spicy Tuna Tartare served on crispy nori chips