One all time favorite is chevre stuffed apricots as an antipasto. Since this busy-bee does not indulge in animal cheese like this but once or twice a year, I decided to create a cashew chevre to stuff them with. It still has the smooth texture and tanginess that we all crave in an artisan chevre, but is made with raw cashews instead.The one surprising flavor that is in this recipe is lavender. It is soft and delicate but adds a uniqueness to this dish.
SUSHI, I believe that sushi can be an opportunity for everyone to get creative. Yes- most people believe that sushi consists of raw fish and rice…nope- I beg to differ! Sushi should be looked at as “cut up ingredients all wrapped up in nori (seaweed sheets)”! I also think that is an opportunity to get your veggies in. Today I went to the farmers market and was faced with the sea of organic fruits and veggies. The one thing that stood out, besides the tip-of-my-thumb sized organic blueberries that I bought, was a vendor that had pink organic oyster mushrooms.
AMAZING–I have never seen PINK oyster mushrooms! Apparently they taste the same as white oyster mushrooms but are a vibrant pink hue… very curious and beautiful! Instead of searing them or marinating them like most do, I decided to make a raw dish– hence the PINK OYSTER MUSHROOM ROLL was born.