Chargrilled eggplant salad, blackfin tuna, parsley, crunchy bread and lemon from Chef John Russ of Lüke San Antonio.
Use peppers as a lacto-fermented addition to any meal or to culture salsas! Thanks to Kate Payne of Hip Girl's Guide to Homemaking
for sharing! Yield is 1 pint.
By Sheena Moore of Sheena's Pickles
in Austin, TX. All pickles are homemade, vinegar based and take 4 weeks before they are ready for consumption. Brine yields about
Courtesy of Francine Spiering (Edible Houston) using a quick pickling tip via Chef Justin
Yu of Oxheart!
A hearty side dish with a twist from Chef Greg Martin of Bistro Menil
. This French favorite is simple to make, yet tasty and refreshing.
So healthy, so delish! Spoon your cooked couscous over grilled peach slices and discover a whole new layer of flavor! From our friends at the Robert Rothschild Farm
It's the same creamy garlic dressing you know and love from The Bar Door, re-imagined with low far, plus NO cholesterol or sugar! Thanks to my friends at H-E-B Cooking Connection.
The beauty of the recipe
besides its simplicity is that it is so customizable for different
tastes. Tweaking the amount of sugar or chilies makes it your own. Store in an airtight
container in the refrigerator for up to three days. The longer they
marinate in the vinegar, the softer and brinier they will become. Thanks to Chef Greg Martin at Bistro Menil. :)
A spring rice noodle salad with fresh vegetables and herbs. Delicious with grilled shrimp or steak from the folks at Dreaming Tree. :)
This oh-so-Austin salad is one of Trio's most
popular lunch items.
This salad from Sage Hill Inn Above Onion Creek is arranged with carrot butter on the bottom of the
plate and a 6 minute egg placed on top. Then, add several garden greens plus dollops of pickled beets, pickled mustard seeds, croutons,
and shaved vegetables sprinkled about.
A signature recipe from Vinaigrette
in Austin! Dried cherries, mild feta cheese, peppery baby arugula and toasted pecans with champagne vinaigrette.
Thanks to Chef John Russ of Lüke San Antonio
for sharing! Made with green apples, marcona almonds, serrano peppers & queso fresco.