Maple-glazed Chanterelle & Arugula Salad with Grilled Apricots and Pecans. A little pure maple syrup heightens and enhances the naturally sweet, fruity aroma and flavor of fresh chanterelles. This simple, yet elegant salad is visually appealing and tastes like a rare gourmet treat, yet is very easy to prepare.
Các món ngon hàng ngày từ Atiso đỏ Atiso đỏ là loài thảo mộc từ thiên nhiên có rất nhiều công dụng tốt cho sức khỏe. Sau đây là các món ăn ngon hàng ngày từ Atiso đỏ hấp dẫn và độc đáo. http://thaomoc.com.vn/kien-thuc/item/604-cac-mon-an-ngon-hang-ngay-tu-atiso-do
Iceberg Salad with Fennel, Feta and Black Walnuts: Iceberg lettuce is satisfying - mild in flavor, crisp & cool. It's a great supporting player for other more assertive, distinctive flavors, like salty feta cheese, thinly-sliced fennel and robust black walnut oil.
Grilled Pepper & Chanterelle Mushroom Salad. Wild-growing mushrooms and cultivated peppers may not be the first fall pairing that springs to mind, but their individual flavors complement each other in remarkable ways.
Grilled Wild Mushroom Salad with Black Walnut Vinaigrette: Add the woodsy flavor of fire-grilled chanterelle mushrooms and the sweetness of ripe pears, and you just might find that this is a salad to remember.
Sesame Soba Noodle Salad: you can beat the heat with this easy, cool and refreshing soba noodle salad! It's versatile too; once you've cooked the noodles (less than 10 minutes) and made the dressing (even faster), you can add just about any ingredients, including leftovers, to make a complete and delicious meal.
Potato Galette with Truffle Butter: This elegant potato galette is well-suited for any meal, from a hearty country breakfast to a sit-down dinner. It goes with just about any dish – roasted poultry, grilled steaks, pan-fried chops – but I think it is especially wonderful with salmon.
Farro, Wild Mushroom and Chestnut Salad with Sherry Vinaigrette. The warm, woodsy taste of chanterelle mushrooms is the perfect complement to the earthiness of farro and the sweetness of the chestnuts.
Hearty Garden Greens: Kale, Arugula & Swiss Chard, used in Soba Noodles with Black Lentils, Smoked Bacon and Greens. Tastes as delicious cold as it does served warm.