• CHEF DAVIES-TIGHT™ •
COLLABORATIVE TOMATO SAUCE
A collaborative effort on Steve’s birthday. He selected the ingredients; I made the dish. Pasta sauce with all our favorite ingredients over thin spaghetti, topped with pan-fried Portobella mushroom. Drizzle with Truffle oil and sprinkle with plant parmesan cheese shreds! Extra toppers included fresh basil and daiya blue cheeze dressing!
Taste The Fragrance!!
Serves 4-6 pasta servings; Makes 5-3/4 cups sauce
Mo Fusilli Springs Pasta Salad
Turmeric flavored and colored pasta, tossed with sauteed green pepper, onion and cabbage, shredded smoked gouda veg cheese, roasted peppers, Kalamata olive and carrot matchsticks. Fresh basil puts a spring into your tastebuds! Tossed with a sweet-sour garlic and basil vinaigrette!
Makes 17 cups
AFC TOMATO MUSHROOM CHICK’N MARSALA
Great dish all the way around for a great occasion: Father’s Day. Yes it’s time-consuming and complicated, not difficult, but once a year, any year, so-o-o special!!
Lemon flavored baby rigatoni topped with marsala marinara, sauteed marsala vegan chick’n, three-mushroom marsala gravy and finally macadamia nut, basil and garlic topping!
Serves 8
ROASTED BEET BLACK CHERRY YOGURT
Who says you can’t have veggies for breakfast? Put roasted beet cubes in black cherry yogurt with prunes, fresh basil and almond crumbles and you have a complete meal – a lovely way to get you started on your day!
Serves 2
WHITE BALSAMIC BASIL SAUCE
A special sauce for savory or sweet dishes! Served cold!
Makes 2-1/3 cup dressing
FRUIT SALAD DESSERT
Canned pineapple tidbits, baby red grapes, fresh orange segments and banana tossed with a brown sugar sweetened veg whipped cream and fresh basil. Topped with orange zest, nutmeg, more basil and a sprinkling of freshly ground sea salt! A refreshing way to end a meal, or serve as the fruit and the dessert – in one – for a breakfast buffet!
Serves 4
BOURBON BAKED BEAN SALSA
An American slant to Mexican bean salsa. Bourbon Baked Beans mixed with caramelized peppers and onion and pineapple salsa. Seasoned with fresh basil and mint! Serve with your favorite tortilla chips!
Makes 7 cups
BABY PORTOBELLO CHILI
Sauteed baby Portobello mushrooms, sweet onion and green, sweet red, Anaheim and habenero peppers. Combined with kidney and pinto beans and simmered in a garlic, chili and fresh basil and parsley cocoa-flavored tomato sauce!
Makes 13 cups
GREEK OLIVE WALNUT PESTO
A Kalamata olive and walnut pesto with fresh basil, garlic, coriander, allspice and apple cider!
Makes 3-2/3 cups
LATE HARVEST TOMATO SALAD
How could something so simple, so easy, taste this good? During the winter months when tomatoes are not as good, this is a great way to make them taste better!
Makes about 4 cups
FRESH BASIL GARLIC SALAD DRESSING
with olive oil, pecans and maple syrup! Serve over fresh green salad of choice! Tastes like Caesar!
Makes 2 cups
PINE NUT PESTO RISOTTO
Pine nuts blended with fresh basil, garlic, coconut milk, extra virgin olive and a little Grade A maple syrup. Combined with long grain golden rice, steamed zucchini sticks and fresh ripe tomatoes. Elegant!
Makes 11 cups
GREEK OLIVE FRUIT SALAD
The Greeks know more than any other culture the taste of the ‘game’ (the lamb) in the Kalamata olive. Pungent sweet, salty, acrid, fatty, chewy and tender at the same time. It’s all there – in a plant.
Red and green grapes, cantaloupe, apple, pecans enveloped in the perfect sauce that brings the lamb so delicately close to the fruit absent the slaughter, that one must call it divine!
Makes 6 cups
