Apr 7, 2009

Culinary School: Cooked Fruit And Vegetables II

Artichoke Fritters (fried artichoke hearts, ummm, ok, not super flavorful to me)

Honey-Roasted Pear Salad with Thyme Verjus Dressing (dressing was killer)

Roasted Brussels Sprouts with Walnut Vinaigrette (I'm a big brussels sprouts fan)

Grilled Vegetables with Mint Raita (yummy, I love grilled cauliflower and it's kind of unexpected)

Mushroom Toasts (my cooking partner, Tina, made these and they were awesome!  The shallot dressing made it)

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