#saradish kitchen

[gourmetbites-blog]

SaraDISH decants a bottle of 1990 Borgogno Borolo while Creative Director prepares orecchiette with broccoli rabe and spicy sausage

We ended our meal with a savory selection of formaggi, handpicked by SaraDISH. Among the assortment we enjoyed two of our favorites, the aged gouda and the truffle tremor goat milk

What a perfect way to enjoy an evening at home!

[gourmetbites-blog]

SaraDISH Kitchen: Healthy Mexican

Tonight we prepared a healthy meal inspired by West Coast Mexican in anticipation of our upcoming Cali adventure... Stayed tuned for West CoastDISH!

Creative Director prepared homemade salsa and guacamole, black beans and brown rice, and ground turkey with mushrooms, onions, garlic, jalepenos, chipotle peppers, and cheese for this alla carte sprout soft taco extravaganza!

The salsa consisted of tomatoes, peppers, jalepenos, lime, red onion, garlic, and fresh cilantro. Can't beat homemade salsa and guacamole!

Cooking tip: for a crispy treat place sprout tortillas in the oven or panini press. This makes for excellent healthy chips for your guacamole!

[gourmetbites-blog]

HealthyDISH

Flaxseed, paprika and basil breaded baked chicken stuffed with a sprinkle of parmesan and basil

Red quinoa pilaf sprinkled with parmesan. This dish sounds complicated, yet so simple to make

Chicken: Baked in preheated oven at 350 for 19-20 minutes

Pilaf: Sauté diced red onion and garlic clove with tsp of extra virgin olive oil until golden ~ Add 1 cup water and 1 cup low sodium chicken broth ~ Once boiled, add quinoa, reduce heat and simmer for 15 minutes ~ Add cilantro before serving

Sweet potato chips on the side (prepared in foreman grill). Great to snack on in between courses

Vino: Tignanello from our last visit to Antinori. Yes, this medium-full bodied red perfectly accents this poultry dish. Such a good bottle. Such a good DISH!