Order all the ingredients for this recipe at our online store here.

1 medium head cabbage, coarsely chopped
1 large bell pepper, yellow red or orange, finely chopped
2 medium carrots, peeled, finely chopped or grated
1/2 hot pepper, jalapeño, etc., seeded and finely minced
3/4 cup sweet asian chili sauce
1 tablespoon Sriracha
1/4 cup soy sauce

Mix cabbage, carrot, pepper and hot pepper in a large bowl.

In a separate bowl, mix together remaining ingredients. Toss with slaw and serve.


1/4 cup diced onion
1 tablespoon minced garlic
2 cups quinoa
4 cups vegetable stock (or water)
1/2 lbs. root vegetables (beets, carrots, etc.) in small dice
olive oil
1 1/2 tablespoons fresh lemon juice
1/2 teaspoon salt
1/2 teaspoon cumin
1/4 teaspoon fresh ground pepper
1/2 cup thinly sliced green onions

In saucepan, sauté diced onion and garlic in one teaspoon olive oil, until soft. Add stock and bring to boil over high heat. Add quinoa and return to boil. Reduce heat to low. Cover and simmer until all liquid is absorbed, about 15 minutes. Remove from heat, cool and fluff.

Place vegetables in roasting pan with one tablespoon olive oil an a pinch of salt. Roast until just crisp and tender. Cool.

In a small bowl, mix lemon juice with salt, cumin and ground pepper. Whisk in just enough olive oil until a vinaigrette is formed. In a bowl, mix together quinoa, roasted vegetables and green onion. Add vinaigrette and stir to coat.

originally served at the Inaugural Dinner, 2009

(serves 10 to 12 people)

5 pounds fresh tomatoes, peeled and seeded
1 cup of onions, diced
1 cup of shredded carrots
2 TB olive oil
1 cup Kitchen Basics Chicken Stock
1 cup heavy cream
1 cup tomato juice
3 cups of popcorn, buttered and salted
salt and pepper, to taste

In a large pan, sauté the diced onions and carrots in olive oil until soft. Add peeled and seeded tomatoes. Cook on medium heat for 12 to 15 minutes. Add chicken stock and tomato juice. Reduce heat to low and cook for an additional 30 to 40 minutes. Add heavy cream and a dash of salt and pepper. Remove from heat.

Carefully blend and puree with a blender. Add more seasoning as needed. Top with popcorn just before serving.



from Burgundy Room (cooking class with Michael Black, 2007)

4 Six ounce filets of Salmon
1 Pound of cleaned Maitake mushrooms
1 Pound of Soba Noodles
2 Carrots Julienne
2 Daikon Radish Julienne
2 Cucumbers Julienne
2 ounces of Sesame Oil
1 Cup Soy Sauce
4 ounces of Rice Wine Vinegar
4 ounces of Mirin
4 ounces of Sweet Chili Sauce
salt and pepper to taste

Season salmon with salt and pepper and sear in a hot pan with oil, finish in the oven at 350 degrees. Deep fry maitakes until crispy. Combine soy sauce, sesame oil, rice wine vinager, mirin and sweet chili sauce. Cook soba noodles in boiling water and chill when done. Sauté vegetables until soft.  Combine sweet soy broth, soba noodles and vegetables and toss to coat. Top with cooked salmon and garnish with fried maitakes.

adapted from The California Cook by Diane Rossen Worthington

2 TB. olive oil
4 medium leeks, white part (cleaned & finely chopped)
1 carrot, peeled and finely chopped
1 celery rib, finely chopped
6 large tomatoes, coarsely chopped
3 TB. all purpose flour
3 1/2 cups corn kernels (7 medium ears)
2 garlic cloves, minced
6 dry-packed sun-dried tomatoes
8 fresh basil leaves
2 TB. tomato paste
6 cups chicken stock
1 teas. salt
1/4 teas. pepper

Relish:
1/2 cup reserved diced tomato
1/2 cup reserved corn kernels
1 TB. finely chopped fresh basil
1/8 teas. salt, pinch of pepper

In a large soup pot over medium heat, heat the olive oil. Add the leeks, carrot, and celery, and sauté for about 5 minutes or until softened. Reserve 1/2 cup of the tomatoes for the relish, add the remaining tomatoes, and cook for 3 minutes or until slightly softened. Add the flour and stir with a wooden spoon, making sure the flour is dissolved. Continue cooking for 2 minutes.

Reserve 1/2 cup of the corn kernels for the relish and add the remaining corn kernels, garlic, sun-dried tomatoes, basil, tomato paste, and stock and bring to a simmer. Simmer, partially covered, for about 25 minutes. Puree the soup in the pot using a hand blender or in a food processor fitted with a metal blade. Pour the soup through a strainer into a large container. Add the seasoning. Bring to room temperature and refrigerate for at least 2 hours.

For the relish, finely chop the reserved tomato and place in a small mixing bowl. Add the reserved corn kernels, basil, salt and pepper. Taste for seasoning.



3 cups couscous
2 heads Graffiti Cauliflower
3 onions
5-6 carrots, diced
2 bunches green onion
2 bunches chopped chives
pinenuts for garnish
salt and pepper, to taste

Opal Basil Sauce:
2 bunches Opal Basil
1/4 cup grated Parmesan
1/4 cup toasted pine nuts
1/4 cup white wine vinegar
1 cup olive oil
1 TB. salt

To create the Opal Basil Sauce, blend all the ingredients in a food processor.

Place couscous in a bowl and bring 3 cups of water to a boil. Pour over couscous. Cover bowl tightly with plastic wrap.  Let stand five minutes and fluff with a fork.

To steam the cauliflower, place in a microwave safe bowl wtih 3 TB. of water in the bottom. Cover tightly with plastic wrap. Puncture the wrap 5 times with the tip of a sharp knife. Cook on high for 3 minutes.

Caramelize onions in a skillet with 1 TB. olive oil over low heat until golden brown, approximately 12 minutes. Remove onions. Sauté diced carrots in the skillet with 1 TB. olive oil for 4-5 minutes until tender. Chop the green onions and chives. Toss cauliflower, carrots, onions, chive and sauce with the couscous. Add salt and pepper to taste. Garnish with pinenuts.