Tag Archives: chef@isimmer.com

Roasted Eggplant

Roasted Eggplant Salad  Served as a salad, over pasta or mixed with cooked lentils, this dish lends itself to variation. Serves 4 Ingredients: 2 medium globe eggplant 1/3 cup california olive oil 1/4 pound crimini or white mushrooms 1 1/2 … Continue reading

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Bok Choy Salad with Mint

Prep for Bok Choy salad Servings: 8 Portion size: 1 cup Preparation time: 20 minutes Ingredients: 1 head of bok choy, finely slivered 1/2 cup thinly sliced red onion 1 medium shredded carrot1 cup shelled soy beans Dressing:1/4 cup minced … Continue reading

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EAT YOUR BROCCOLI!

Raw broccoli I’ve cooked a lot of broccoli over the years. Personally I think its best served bright green, still firm in texture with a bit of crunch left in it. I prefer steaming over water rather than blanching in … Continue reading

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Oatmeal Chocolate Chip Cookies

I offered a gentleman a cookie today at work and he said, "Oh no, if I have one, it will be down hill for me every time you serve cookies. There should be a group called Cookie addicts Anonymous!" That made me laugh, … Continue reading

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How to Choose A Good Melon….

A simple summer dessert It isn't difficult to purchase a ripe melon when you know what to look for. I've included photos below to help you make a knowlegable choice. Hope you'll give it a try for melon season is upon us.  Okay, … Continue reading

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An eye opening book about the food we consume

The Omnivore’s Dilemma; A Natural History of Four Meals;  Michael Pollan, 2006, Penguin Press, New York, 535 pages.   This is a fascinating story that follows each of the food chains that sustain human beings; industrial food, organic or alternative … Continue reading

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