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VEGETABLE

SF COOKING SCHOOL

KANTINE

snapped asparagus

Snapped Asparagus with Charmoula

caramelized spring onion tarte tatin

Caramelized Spring Onion Tarte Tatin

Srirarcha-Tomato-Soup

Sriracha Tomato Soup

vegan posole

Vegan Posole

new york steak with chard

Pan-Seared Grass Fed Steaks

baked sweet potatoes with maple creme fraiche

Baked Sweet Potatoes with Maple Crème Fraîche

toasted-sesame-pan-banging-cookies

Toasted Sesame Chocolate Chip Cookies

bartlett pears in puff pastry

Quick and Simple: Jacques Pepin’s Bartlett Pears in Puff Pastry

Makgeolli: Korean Rice Beer

Roasted Blackberry Salad with Parsnips, Carrots and Beans

Roasted Blackberry Salad with Parsnips, Carrots and Beans

chili pepper rockfish stuffed with lemon and fennel

Whole Roast Fish with Lemon and Fennel

shell bean salad with purslane and cherry tomatoes

Shell Bean Salad with Purslane and Cherry Tomatoes

roasted carrots with cilantro yogurt

Roasted Farmers Market Carrots with Cilantro Yogurt Sauce

Pasta with Nettle Pesto, Sun-dried Tomates, Casteltravano Olives and Toasted Walnuts

halibut crudo with avocado crema and yuzu kosho

Halibut Crudo with Avocado Crema and Yuzo Kosho

miso-marinated black cod

Miso-Marinated Black Cod

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