This weekend I had the wonderful opportunity to lead two farm-to-table cooking events. The first a beautiful intuitive Arizona Winter Harvest Veggie Saute at the Downtown Phoenix Market “Taste of the Market” and then a beautiful intuitive cooking class with another beautiful veggie saute, Asian Salads, and a Garlic Hummus at The Farm at South Mountain in Phoenix.
Today, with some of the left-over veggies, I created a quick very, very intuitive veggie bowl. The goal was to create a dish with lots of color, different textures, and a variety of flavors.
The Veggies and More
- Purple and orange carrots
- Yellow string beans
- Snow peas
- Parsley
- Arugula
- Sweet lemon
- More
- Left-over quinoa
- Left-over garbanzo beans
- Extras
- Basil olive oil
- Cumin seeds
- Bragg’s amino acids
- Olives
- Edible flowers
- Sea salt
The Culinary Techniques
- Bamboo Steamer: Carrots, Yellow String Beans, and Snow Peas finished with Basil olive oil, sweet lemon, dry toasted cumin seeds, and sea salt
- Simple Pesto: Rough chopped parsley and raw almonds, sweet lemon, and basil olive oil.
- Quick Saute: Arugula with Bragg’s amino acids
Plating Mise en Place
Rustic Plating
Bowl Plating
Hope you are enjoying my intuitive cooking creations and are having fun intuitively creating beautiful dishes with your local farmers’ produce. Share your creations with us on Facebook: www.facebook.com/NewViewHealthyEating
My cookbook, “A New View of Healthy Eating: Simple Intuitive Cooking with Real Whole Foods” features 84 simple culinary techniques. Order a copy and I’m happy to gift-wrap and ship to you.
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