This cabbage recipe is easy to prepare and affordable to make for a large crowd. Besides being inexpensive, cabbage prepared using this method is delicious!
Just like the spring onion (or scallion) the entire plant – green portion and the white bulb of green garlic – can be consumed, raw or cooked.
During the holidays, we are surrounded by unhealthy foods, bombarded with their ads and end up indulging. Once the holidays are behind us, many people resolve to cut down on sweets and other empty calories.
Eggplants, native to India, grow there all year-round and are available in many shapes and colors. It is very popular in Indian cuisine with a variety of cooking methods, such as stir-frying, stuffing and roasting.
Butternut squash and Brussel sprouts are in abundance in the fall and winter when our bodies need them. They both contain nutrients needed for the cold season.
Patras are made by first spreading a spiced batter of the nutritious garbanzo bean flour on taro leaves and then rolling them into logs, steaming the logs and finally cutting them into slices to pan-fry them briefly.
My career as a Fine Dining Chef career spans decades in five-star hotels and restaurants. I have an M.A.Ed. with a focus on Nutritional Health and Fast Food Marketing; all of this means nothing in the field of work I do as a Chef Educator for “at risk youth.” I run a fine dining restaurant open to the public.
John Farais, a local chef, cooks with the same ingredients that the Native Americans relied on, but uses modern kitchen technology to create contemporary dishes.