Entree
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Spiced Kabocha Squash Soup
By Hiroko Shimbo. This naturally sweet and creamy Kabocha Squash Soup is a wonderful addition to a Thanksgiving meal. It is richly textured, delicious and light – no cream or butter. The secret is the use of vegetarian kelp stock … Continue reading
Gluten-free, Grain-free Zucchini Lasagna
Our friend Frank Baldassare is a leading chef in gluten-free and allergy-friendly cooking. Try his creative recipes that make everyday healthy and delicious. The Missing Ingredient® Gluten-Free/ Grain-free Recipe: Zucchini Lasagna Our friend and colleague Frank Baldassare is a very … Continue reading
Roasted Ratatouille with Eggplant and Zucchini
Ingredients 6 small Eggplants (any small variety), cut into ¾ inch pieces 2 large Zucchini, cut into ¾ inch half moons 3 Tbs. Extra Virgin Olive Oil, plus more for Eggplant Coarse Salt & freshly ground Black Pepper, to taste … Continue reading
Kale, Shiitake Mushroom, Raisins, & Sunflower Seeds
Kale is one of the vegetables I encountered for the first time in my life after moving to America and fell deeply in love with it. This was well before kale salad had developed its current buzz and became popular … Continue reading
Corn and Ginger Rice with Shoyu and Butter
Ginger powder from Wellington’s offers super fresh ginger taste along with a kick- and-spiciness, mellow sweet taste, slight bitterness and some astringency – all of which contribute to produce the perfect flavor in the final dish. I have developed a … Continue reading
Pumpkin Seed Oil Risotto
Ingredients 3 Cups Arborio Rice 3 Onions, chopped 1 Cup White Wine 8 Cups Chicken Stock 4 Tbsp Olive Oil 1 Cup Fresh Grated Parmesan Cheese 2 Avocados, cubed 4 oz Arugula, coarsely chopped 1/4 Cup Pumpkin Seed Oil Salt … Continue reading
Parchment Wrapped Pescado
This is my all time favorite dish to make for dinner parties. Your guests are sure to be impressed when their individual packages arrive at the table. It only takes minutes to prepare and can be done ahead of time … Continue reading
Paella with Chorizo and Mussels
By Jennifer Clair. Ingredients 4 cups Chicken Broth ¼ cup dry (fino) Sherry Large pinch of Saffron Threads, crumbled 2 tablespoons Extra Virgin Olive Oil 1 pound Chorizo Sausage, cut in 1/2-inch slices 1 medium Yellow Onion, finely diced 4 … Continue reading
Fish in a Tamarind Coconut Curry
By Jennifer Clair. Ingredients 4 tablespoons Olive Oil or Coconut Oil 1 medium Onion, finely chopped 4 garlic Cloves, minced 1 tablespoon fresh Ginger, chopped 1 Jalapeno Pepper, finely minced 1 14-ounce can Coconut Milk (not “lite”), well shaken 1 … Continue reading
Persian Rice with Edamame, Polow Loobia Edamame
Ingredients 3 cups Long Grain Rice, clean and wash 4 cups Edamame beans, frozen shelled 2 medium Potatoes, peel, slice (⅛ inch) place in cold water 4 cloves Garlic, whole with skin on 4 cloves Garlic, crushed 3 medium Onions, peel … Continue reading
