Dreamy Meyer Lemon Salad with Edible Violas

Belgian Endive, Mixed Baby Lettuces, Garden Fresh Italian Parsley, Violas
Fava Beans, Thinly-Sliced Meyer Lemon Wheels, Toasted Pine Nuts, Kalamata Olives
Dressed with Meyer Lemon Cream

Gail’s Meyer Lemon Tree (upper left) and Violas (lower right)

We’ll be hosting another one of our Sunken City Supper Club events soon, so my friend Gail and I have been busy in our “test kitchen” creating an exciting springtime menu. The Sunken City Supper Club is a fresh, local and secret place to seasonally mingle with friends and neighbors – to enjoy the camaraderie, great food, wine, the awesome intimate jazz standards (and perhaps a little dancing too) performed by local musicians Barry Anthony and Bill Ryan. We hold one event per season, and the menu always reflects seasonal ingredients.

The first absolute winner from our test kitchen is this gorgeous salad! The Meyer lemons are sliced thin, the entire fruit is edible, including the thin, soft, smooth rind. The violas, also known as Johnny Jump-ups, add beauty and a lovely mild pea flavor. It is imperative that we test every dish, not only for taste, but also to make sure we can prepare and serve the 5 courses to 24 people in a timely manner.

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Healthy Southern “Fried Chicken” Salad

Garden Protein “Fried Chicken” Tenders
Mixed Baby Greens, Corn, Toasted Pecans
Vegan Ranch Dressing

This delightful and heart healthy vegan salad is made with Gardein’s Crispy Tenders, a baked plant-based poultry-like food made from veggies and grains – quinoa, amaranth, millet, and kamut. The delicious no-cholesterol dressing is made with Vegenaise and MimicCream, a cream substitute made from almond and cashew nuts.

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