fennel and orange salad with toasted walnuts and Argan and honey dressing

January 7th, 2013

 fennel and orange salad with toasted walnuts and Argan and honey dressing

 

fennel and orange salad with toasted walnuts and Argan-honey dressing

 serves 4-6

what you need:

2 fennel bulbs, sliced (about 8 ounces)
1-2 beautiful oranges 
⅓ cup walnut pieces, toasted
2 tablespoons Argan oil (or toasted nut oil)
½ teaspoon fresh orange juice
1 tablespoon cider vinegar
1 teaspoon quality honey
gros sel de Guérande (or fleur de sel), as needed Read the rest of this entry »

roasted sweet potato and citrus farce

November 15th, 2012

 roasted sweet potato and citrus farce

 

THANKSGIVING TIP:
This side is a crowd pleaser. It is great for the host too because it can be prepared in advance
and the purée  
can be re-warmed  just before service (or served at room temperature).
It also can be garnished  in various ways. 
I prefer garnishing the purée with nothing more
than toasted pecans. However, you can use the 
traditional
toasted marshmallows or brulée brown sugar on top…let your Thanksgiving spirit be your guide…

makes 4-6 oranges 

what you need: 
4-5 sweet potatoes 
½ cup light sour cream
¼ cup brown sugar
1 tablespoon orange zest
1 tablespoon fresh orange juice Read the rest of this entry »