Not exact matches
I've had my dad's macaroni
salad twice in the last ten days, and instead
of sharing his
version, which is the classic take on it - I was
inspired to take a stab at my own
version.
I've made similar
versions of this
salad before with vegetables, mint and rice noodles; a kind
of Vietnamese -
inspired cold noodle
salad.
Refined and modern vegetable takes on comfort food classics take center stage on the menu, including: Buffalo Hen
of the Wood mushrooms (in the style
of buffalo wings) with German purple sweet potato
salad and house (dairy free) blue cheese; Ginger Rice Congee, a vegan
version of a Filipino rice pudding dish called Lugaw with sautéed shiitake and pink oyster mushrooms, spinach and jasmine rice; Orzo Alfredo
inspired by fettucine alfredo with broccoli purée and sun - dried tomato - chili paste; Fennel Tartine, caramelized fennel, cashew crème and orange supreme on Sullivan Street Pullman bread; and the P.S. Burger, a Beyond Meat patty on Sullivan Street pane di patate (potato roll) accompanied by house made queso and thousand island dressing.
This plant - based
version is from Très Green, Très Clean, Très Chic by Rebecca Leffler, a healthy lifestyle book that offers an array
of salads, soups, smoothies, and other «green» treats
inspired by France, with some wellness tips and even some yoga poses to do in between meals.