Yvonne Tally
This is a light salad, but provides loads of vitamins rich in antioxidants. Serves 2 Ingredients 3 cups arugula leaves- washed 1/2 avocado 1 green onion – thin sliced 1/2 orange –sliced with skin Dressing 1 tablespoon orange juice 1 teaspoon champagne vinegar 1 tablespoon extra virgin olive oil pinch of salt to taste Instructions…
read moreThese little jewels are a delicious flavor enhancer for pizza, paninis, pastas and salads. The dry roasting intensifies the natural sweetness while retaining the all important acidic component. Their flavor is well worth the relatively brief wait. Makes about 40 Your will need a baking sheet and parchment or waxed paper. Storing: Keep in the…
read morebanana 1 quarter apple 1 cup frozen organic chopped kale 1 teaspoon almond butter 1 scoop Whole Foods vanilla protein powder 1 cup organic unsweetened almond milk Calories: 275 / Protein 20g / Fat 6g / Sugar 12g / Carbs 29g / Fiber 6g High in potassium, excellent source of protein, good fiber and a…
read moreThere are two moments each year that the sun is directly above the equator. As the Earth takes it fanciful voyage around the sun, twice a year it tips ever so perfectly and when it does both the Northern and Southern hemispheres of the world share its sunlight, and nightlight equally. These moments are called…
read moreDon’t wash your roasting pan when you have finished cooking your vegetables, poultry or meat. What is left in the pan is the essence of flavor just waiting to be made into a delicious sauce. Not only that, your clean up of your pan will be so easy and fast because all that dried stuff…
read moreThis is another simply gourmet dish that is perfect as an accompaniment to fish, pork, chicken or meat. It is a beautiful side dish or may be added to any mixed greens to make a sophisticated vegetarian entrée. If you have never used kumquats, don’t be afraid to work with them. They have a mild…
read moreArtichokes have many lives. They are simple to prepare and have an endless array of uses. They can be boiled, grilled, sautéed and roasted. Roasting is my personal favorite because of the many ways I can use them. They are delicious chopped and added to an omelet, frittata or pasta. Pureed they can be a…
read moreThis is a simple salad that is delicious serve warm or room temperature. It makes a great lunch on the go item and can be served on a salad of mix greens, as a side dish to roasted pork loin or mixed with a bit of mozzarella, mashed lightly and broiled on rustic French bread…
read moreChoose your favorite root vegetables, and don’t spend a lot of time prepping — I throw my onions and garlic in their skin attached, and my leeks with the root attached. They are easily removed once cooked. The garlic will get creamy and sweet, making a terrific Flavor Enhancer. Below is my favorite winter combination.…
read moreSimple, fast and beautiful. I like to serve this on a large red soup dish, giving it a dramatic look If you like nuts, add some toasted pecans as garnish. ripe pears 6 – skin removed, sliced into 8 sections vanilla bean 1 – optional cinnamon 1/8 teaspoon nutmeg 1/8 teaspoon (preferably fresh) ginger 1…
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