Cauliflower Couscous

Cauliflower “couscous” or “rice” is a great dish in its own right. Also, as the name suggests, it is a great alternative to rice or to couscous. We use our Roma tomatoes, parsley, and white cauliflower in this recipe. This recipe also works well with other types of cauliflower, like our purple variety, or Romanesco, a very cool looking heirloom type of cauliflower. The following recipe … Continue reading Cauliflower Couscous

Escarole, Scallions and Salmon in Miso Dashi Broth

The Mediterranean meets the Far East in this recipe for escarole and scallions.  We poached a filet of salmon in water, white miso paste, dried kombu seaweed, and scallions creating a salmon dashi broth.  Once the salmon is fully poached we remove the salmon, strain the poaching liquid, add chopped fresh escarole and sliced scallions, and cook them briefly. We got this salmon from Maralee McGowen, owner … Continue reading Escarole, Scallions and Salmon in Miso Dashi Broth