Ari's Favorites
July 1, 2021
Excerpt from Ari’s Top 5 enews A summer salad makes a whole meal in a matter of minutes The idea for this summer salad came to mind the other day walking through the Farmers Market, looking at the new season arugula coming in. You can grab good local arugula there or at Argus Farm Stop here […]
Recipes
August 1, 2017
This crisp cucumber salad is best eaten very fresh. Make it, mix it at the table and eat it at once. Recipe courtesy of Épices de Cru Ingredients: 3 small cucumbers 2 garlic cloves, sliced ½ inch ginger, julienned 3 Tbsp regular soy sauce 3 Tbsp balsamic vinegar or rice vinegar 2 tsp sugar 1 […]
Recipes
July 1, 2017
A wonderful, nourishing salad that’s actually better when prepared ahead of time. Since the Tlatelolco Rub already has a little salt (as do canned chickpeas, if that’s what you use) and is pretty hot, taste and adjust according to taste. Recipe courtesy of Épices de Cru Ingredients: 3 cups chickpeas, cooked 1 Tbsp Tlatelolco Rub […]
Recipes
July 1, 2016
This Mexican recipe deliciously combines jicama with pineapple, lime juice and chiles. In its native Mexico, jicama (aka: ‘Mexican Yam’) is often combined with chili powder, fresh citrus fruits, red onion and ginger in salads, soups and cooked dishes. Recipe courtesy of Épices de Cru Ingredients: 1 small pineapple peeled and cut into ½ […]
Recipes
May 25, 2016
This is the perfect salad which allows us to take full advantage of the first spring vegetable harvest. We prefer not to mix the ingredients before serving – one of the charms of this recipe is the contrasting tastes and textures of the various ingredients. Serve accompanied by a chilled glass of white wine and […]