For tart 1 cup granulated sugar 1/4 cup dark brown sugar 1/4 cup water 1/4 cup heavy cream 2 tablespoons honey 1 teaspoon vanilla extract 3/4
pound assorted nuts (almonds, peanuts, cashews, pecans, pistachios, walnuts)
Not exact matches
Assorted nuts — any blend of peanuts, cashews, walnuts, pine
nuts, hazelnuts, Macadamia
nuts, pecans or whole almonds (1
pound) Sea salt (1 tablespoon + 2 teaspoons) Fresh rosemary (A few sprigs) Cayenne (1/2 teaspoon) Organic cane sugar, sucanat or coconut sugar (2 teaspoon) Butter, grass - fed, or coconut oil (1 - 2 tablespoons)
For the salad 1/4 cup (1 ounce / 30 grams) pistachio
nuts 1 tablespoon extra-virgin olive oil Sea salt, preferably Halen Môn, and freshly ground black pepper 3
pounds (1.5 kilograms) heirloom tomatoes, in
assorted colors 2 melons, in different varieties and preferably different colors 1/4
pound (125 grams) arugula leaves 1/4 cup (1/4 ounce / 7 grams) fresh opal basil leaves, torn 1 Serrano chile, cut into paper - thin rings 1/4 cup (2 fluid ounces / 60 milligrams) zinfandel vinaigrette