CHEF DAVIES-TIGHT
MASHED SWEET AND WHITE POTATOES
A creamy blend of sweet and white potatoes combined with a homemade Creamy Cashew Butter, sliced green scallion and almond coconut milk. Serve as a side dish potato or make fried potato patties coated with Panko crumbs. Uniquely textured and uniquely delicious!
Makes 5-1/2 cups
SWEET AND SOUR MUSTARD SAGE SAUCE
This is one of those all-purpose sauces chefs pray for. Creamy, sweet, sour. Mustard, sage, paprika, garlic and onion flavors highlight its essence. Use over all veggies plus for potato, pasta, bean, rice dishes. A universal sauce!
Makes 3-1/2 cups
SWEET MUSTARD COLLARD GREENS AND CABBAGE
Cooked collard greens and cabbage drenched with a sweet-sour mustard sage, almond cream sauce. Topped with smoked almond crumbles!
Makes 6-8 main dish servings, or 12 or more side dish servings
SWEET AND SOUR BEETS AND BROCCOLI
Fresh beet cubes, and broccoli buds swimming in a beautifully colored sweet-sour beet sauce flavored with ginger, soy sauce, garlic, tarragon and spice. Served with vinegar rice!
Makes 3-1/2 cups rice and 7 cups sauce
BAKED BEANS, BABY LIMA BEANS AND BABY CARROTS
A smokey flavored, curry and coriander sweet and sour baked bean, baby lima bean, carrot, corn and snow pea pod sauté. East meets West in this surprisingly tasty dish!
Makes 10 cups
BAKED BEANS AND BAKED POTATOES
Caramelized onion combined with baked beans and baked potatoes, then simmered in a sweet curry-coriander brown sugar tomato sauce. Served with black pepper fatty rice molds. Who says you can’t serve potatoes with beans, and rice with potatoes? Nobody anymore!
Makes 6 cups rice and 8 cups beans
COOKED FRESH COLLARD GREENS
Simply boiled till tender produces the best results for collard greens. Sweet, tender and delicious! This is the way cooked collard greens should look!
Serves 6
