Portobello Mushrooms
Pommes Persillade (Potatoes with Parsley and Garlic)
*This potatoes are a standard item on most Bistro menus. Cut into little cubes they can be sauteed in just a few minutes. They are best served immediately after cooking; if cooked ahead, they soften and lose the exterior crispness that contrasts so well with their soft interior.
Read MorePeanut-crusted Tilapia with Frizzled Ginger and Scallions
Curried Cauliflower Pickles
Carolina Slaw
Halibut and Mango Ceviche
PRINT Author: Leslie (The Accidental Chef) Thomas Makes a great light entree, especially for warm weather when you don’t feel like heating the stovetop or oven. Serves: 4 INGREDIENTS 1 pound, Halibut – diced, one inch cubes 1 cup, fresh lime juice – divided 1/2 tsp, lime zest 1/2 cup, fresh orange juice 1/2 teaspoon,…
Read MoreAsian Coleslaw
PRINT Author: Jim Kirkley All of flavor of coleslaw without the calories in mayonnaise, this is my guilt free coleslaw. Serves: 6 INGREDIENTS 1/4 cup, il Fustino Avocado Oil 2 tablespoons, fresh lime juice 3 tablespoons, il Fustino Pomegranate Vinegar 3 tablespoons, Thai fish sauce 1/4 cup, unsalted peanuts – toasted (optional) head, medium cabbage…
Read MoreFish Meuniere with Browned Butter and Lemon
PRINT Author: James R. Kirkley, IV Serves: 4 INGREDIENTS FISH 1/2 cup, unbleached all-purpose flour 4 filets, Sole or Tilapia (5 to 6 ounces each and only 3/8 inch thick) – patted dry with paper towels salt and ground pepper 2 tablespoons, il Fustino Avocado Oil 2 tablespoons, unsalted butter – cut into 2 pieces…
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