Whole Life Magazine

October/November 2012

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taste of health able," teers. e as a 10 to y. The just a a Arts at the quent Kale Salad with lemon-ParmeSan Vinaigrette Vinaigrette ingredients 2 Tbsp lemon juice 1/4 c blended oil 1 Tbsp Parmesan cheese, granulated 1 small clove garlic, minced 1 Tbsp shallots, minced 1 Tbsp basil, minced 1 Tbsp Dijon mustard Salad ingredients 3 oz shredded kale 2 oz shredded romaine 1 Tbsp fresh, grated Parmesan cheese 2 oz persimmon, small dice 1 oz golden raisins 2 oz cooked quinoa 1 Tbsp sliced toasted almonds 2 oz vinaigrette Combine all vinaigrette ingredients except oil and whisk until well mixed. Slowly drizzle in blended oil while whisking to emulsify. Season to taste with salt and fresh ground pepper. In a non reactive bowl combine kale, romaine, raisins, quinoa and almonds. Season with salt and fresh black pepper. Incorporate dressing and toss. Place onto a cold salad plate and garnish with fresh grated parmesan and persimmon. dating," says Engel. "People think if they don't like licorice, they won't like fennel. But we roast it with garlic, which transforms the ingredient, and serve it with something like crusted tofu." Instead of serving figs raw, they create spiced, beer-soaked soned chefs. Places like the Spice Station (www.spicestation- silverlake.com) in Silverlake, Surfas (www.surfaslosangeles.com), and Monsieur Marcel (www.mrmarcel.com) are popular spots to pick up such flavoring agents as exotic spices, gourmet finishing salts, and infused oils and vinegars. A dash of this and a sprinkle of that might elevate your market-inspired dish to new heights. rooms, which the sisters usually source from Dirk Hermann's LA Funghi booth at various farmers markets. "Most people think of white button or portobello mushrooms. But they have lobster mushrooms, hen of the woods, even fried chick- en mushrooms with amazing texture," raves Engel. But it's not just the produce that inspires creativity for sea- figs stuffed with tofu "ricotta." Winter squash, which is naturally sweeter than spring zucchini, can simply be roasted (optionally, with parsnips) in the oven. Similarly, celery root, aka celeriac, may look odd with its knobby, globe-like shape, but all it needs is simple seasoning and roasting. Meanwhile, winter greens, such as collards, can be slow-cooked with tempeh to create a smoky, Southern-style side. The colder weather also brings out a variety of mush- Unleash the Creative Power Within and Create the Life of Your Dreams "These pages unleash the magic that has made Marc Allen a modern-day wizard." — ISHA JUDD author of Why Walk When You Can Fly? "Disarmingly simple yet utterly profound...Marc Allen is my role model for easy success." — ALAN COHEN author of I Had It All the Time www.newworldlibrary.com | Also available as an ebook April / May 2010 15 October/November 2012 21 Photo: Courtesy, Napa Valley Grille.

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