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healthy
not your average burrito
We have served thousands and thousands burritos of various sorts made with this indian mexican fusion inspired ‘bean mix’ at Rock Salt Restaurant and Cafe at in previous years at the Tree House Cafe. We sell about 5000 of these every summer in one form or another. The bean mix is key to the... »
winter paremesan minestrone soup
Start a soup pot on a medium heat with: 1/3 pound sliced pancetta, chopped 6 garlic cloves, finely chopped 3 medium red onions, minced 4 celery ribs, minced 2 medium carrots, minced 1/3 cup extra-virgin minced When the onions are translucent add: 1 bunch Swiss chard (coarse chopped) 2 tablespoons tomato paste 1 (28-ounce)... »
cucumber & dill tzatziki
From Rock Salt Restaurant and Cafe. We serve it as a starter and as a topping or our very popular lamb gyro. Grate 1 english cucumbers onto cheesecloth with large holes on grater. Close cheesecloth and squeeze hard to remove all the juice from cucumbers. In large bowl combine well: 4 cups greek style... »
cedar plank salmon & fire roasted corn
Find the appropriate sized untreated cedar plank. Soak it in salt water for several hours to prevent it from incinerating in the cooking fire. To prepare the salmon place the whole side on the plank skin side down and dress it with sliced lemon salt and pepper. I picked some wild fennel in the... »
roasted eggplant dip
Roast 4 large eggplants in oven at 450 for 20 minute. Prick the eggplant with a fork prior to roasting. Roast 100 grams of pine nuts to golden brown. When eggplants are finished, let cool slightly, scoop out all flesh into a food processor. Add, 30ml of lemon juice, pine nuts, 2 cloves of... »
the underestimated vegetable
Fresh produce is finally in season and the eggplant is one that North Americans often overlook. Eggplants are common throughout Eastern Europe and parts of Africa. My wife and consumed many delicious eggplant dishes while traveling in Romania. The eggplant, also known as the aubergine, melongene or brinjal, is a nightshade plant. As a... »
spot prawns, fusili, pesto & cherry tomatoes
Bring large pot of water to boil. Peel 12 fresh spot prawns. Sliver 3 cloves of garlic. Cut 24 cherry tomatoes in half. Once the water is boiling add a healthy dose of salt and cook the fusilli until al dente (6-7 minutes). Drain the pasta into a colander and let sit to drain.... »
