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APRIL thru SEPTEMBER

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OCTOBER thru MAY
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FALL VEGETABLE SALAD

by Claudia Castillo 

Serves 8, 1 cup per serving

Ingredients

  • 1 cup barley, whole grain couscous, or quinoa
  • 1 medium bulb fennel
  • 1 bunch hearty greens, such as kale, chard, collard greens or beet greens
  • 1 small beet
  • 1 medium firm apple
  • 1 clove garlic
  • ½ cup nuts or seeds, such as pecans, almonds, or walnuts
  • 1 medium lemon
  • ¼ cup cider vinegar
  • 1 Tablespoon Dijon mustard
  • ¼ cup canola oil
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper

Optional Ingredients:

  • 2 ounces cheese, such as blue, goat, or Cheddar cheese

Pasta Mare y Monti from Chef Chasky’s “Royal Dust”


Ingredients:
1 lb pasta of choice – cooked and drained
1/2 cup celery and baby or rainbow carrots – sliced
1 red onion, cut into crescents
1 each red, yellow and green pepper – julienned or diced
1/2 bunch fresh chopped basil, rinsed
1/2 cup fresh or frozen peas
1/2 cup sliced thing Parma Proscuitto
1/4 cup sun-dried tomatoes – julienned
1 tsp Chef Chasky’s “Royal Dust” (Bottarga Caviar and 14 organic mushrooms)
1/2 tsp “Mile market-44 Spice”
2 pinches of Chef Chasky’s “Adriatic Sea Salt” with lemon essential oil
1 oz Chef Chasky’s “Trojan Balsamic” plus 2 drops basil essential oil
3 oz “Limited Reserve EVOO”
4 turns of “Lavender Pepper” from mill

Directions:
In a large skillet on high heat, stir fry all ingredients (except Royal Dust and Pasta), starting with onions and garlic. Add the “Limited Reserve EVOO” and toss gently for 3 minutes. Add pasta and toss. Then lightly drape with “Royal Dust” on top and serve it up!

Serves 4 – 8

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APRIL thru SEPTEMBER

Winter Hours:
Saturdays 8am to 1pm
OCTOBER thru MARCH

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