A French recipe, doing what the French know best - cuts of veal and fried scallions, served with a rich, creamy sauce. .
Ingredients: Veal chops, scallions, scallops, tomatoes, leeks, white wine, cream, parsley, lemon, butter, peanut oil.
Wild mushroom stew with fried tofu over rice
A vegetarian's wet dream - four different kinds of mushrooms, slowly cooked with leeks and four different herbs, combined with deep-fried tofu. A non-dairy cream sauce is made out of arrowroot, and the whole thing is served over rice and topped with pine nuts. One of the Slacker Chef's personal favorites!
Ingredients: Button mushrooms, portobello mushrooms, oyster mushrooms, shiitake mushrooms, leeks, garlic, thyme, tarragon, rosemary, olive oil, soy sauce, tofu, parsley, pine nuts.
Yellow pepper and almond soup
A surprisingly hearty soup for those cold winter months - yellow pepper and blanched almonds, combined with a multitude of fresh vegetables and herbs.
Ingredients: Yellow pepper, almonds, red onion, garlic, thyme, bay leaves, cayenne pepper, saffron, tomatoes, carrots, basil, olive oil, s/p.
Zucchini tomato gratin
A cheesy and hearty dish, faithful to the original Italian recipe.
Ingredients: Zucchini, tomato sauce, Parmesan cheese, bread crumbs.