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Happy Early Mothers Day!

Well Chef Fan’s this was going to be a surprise post for my mom on mothers day but she jumped the gun and asked for this early. It was actually a little bit funny, because I had everything already in place and ready to go and then she asked for me to create a menu for Mothers Day so I sent it to her early. For my final Contemporary Cuisine project we had to create  menu for a guest with a dietary restriction and allergy.Since midterms are ending the same week as Mothers Day it made it an easy choice. Here is my Final Project with a picture of the Entree that I made in class. I hope you enjoy!



Cashew hummus with raw vegetables and kale chips


Agave and lime salmon with champagne potato salad and vegetable skewers


Cherry Clafoutis



Raw Cashew Hummus Style Dip


1 cup soaked raw cashews
1 tablespoon raw organic tahini (sesame paste)
Juice from 1 fresh lemon, or to taste
2 tablespoons extra virgin olive oil
1/4 teaspoon organic onion powder
1/2 teaspoon organic garlic powder
Pinch of sea salt, to taste


Combine the soaked cashews, raw tahini, lemon juice,  extra virgin olive oil, onion, powder, garlic powder, and sea salt in a Vita-Mix or food processor and blend until smooth and creamy.

Taste test. If needs more body, add a little more extra virgin olive oil.  If you like a stronger tahini taste, add another tablespoon of tahini. Adjust the seasonings to your liking.

Store in the fridge- in a covered glass bowl or storage container. The flavors get better as it chills. Chilling the hummus also thickens it.

Use as a dip for fresh crisp veggies such as carrot sticks, cucumber sticks, zucchini sticks, yellow squash sticks, red pepper strips and broccolini.
***Serve with raw veggies and ***

Crispy Kale Chips

1 head of Lacinato kale, aka Tuscan kale
Olive oil
Sea salt


Preheat the oven to 350ºF.

Separate the leaves and wash the kale thoroughly in cold water. Pat dry.

Slice out the tough center stem, then cut the leaf crosswise into 3-inch pieces.

Toss into a large shallow roasting pan (or use a baking sheet).

Drizzle with olive oil and massage the pieces to coat each piece. Spread them evenly in the pan, in a single layer.

Pop into the oven and bake for 15 minutes. Stir gently to loosen the chips and separate them. Bake for an additional 7 to 10 minutes or so, until good and crispy.

Sprinkle with sea salt and serve.


Agave and Lime Salmon


1 serving sized pieces of wild caught salmon

1/4 red onion, sliced

2 scallions, sliced

1 cloves of garlic, chopped

 For the sauce:

1 oz extra virgin olive oil

1 oz  raw organic agave nectar

Fresh lime juice

Pinch of cinnamon


Preheat the oven to 350ºF.

Place one serving of salmon on one piece of foil. Season with a little sea salt and fresh ground pepper.

Combine the olive oil, agave, lime juice and touch of cinnamon in a glass measuring cup. Pour the sauce all over the salmon pieces.

Sprinkle the salmon with onions, scallions and garlic. Place the remaining pieces of foil on each serving and fold the edges to create a packet.

Bake in a preheated oven for roughly 20 minutes,

Grilled Vegetable Kebabs


1 red, green and yellow bell pepper

1/3  third of a smallish purple cabbage

2 sweet onions

4 mid-size Portobello mushrooms


Cut to bite sized pieces, and toss with olive oil, salt, pepper, thyme, scallions, and finely chopped garlic

Put on skewers and cook on the grill until done

Champagne Vinegar Red Potato Salad


4 Red Bliss potatoes

1/4 medium red onion diced

Extra virgin olive oil to coat

Champagne vinegar

Sea salt and fresh cracked pepper

Tarragon – fresh

Wash off the potatoes; leave the skins on. Cut the potatoes into quarters or bite size chunks. Put them into the water and simmer until fork tender – about 20 minutes.

Drain the potatoes well and pour them into a large bowl.

Add the onion and lightly mix.

Add enough extra virgin olive oil to moisten the potatoes

Drizzle liberally with the Champagne vinegar and toss. Taste

Season with sea salt, cracked pepper and tarragon.

Mix well with a wooden spoon


Cherry Clafoutis


1 1/4 cup vanilla almond milk or coconut milk
4 organic free-range eggs
1/4 cup pure maple syrup
1/4 cup coconut flour
1/4 cup brown rice flour or sorghum flour
1 tablespoon bourbon vanilla extract
1/8 teaspoon sea salt
3 cups fresh cherries, pitted


Preheat the oven to 350ºF. grease the bottom and sides of an 8×12-inch oval gratin baking dish. Set aside.

Using a blender or Vita-Mix, whip the almond milk, eggs, maple syrup, coconut flour, brown rice flour, vanilla extract, and sea salt till smooth and frothy.

Pour roughly half an inch of batter into the buttered gratin dish and bake it in the oven until it is lightly set- just a few minutes. Take the baking dish out of the oven and add the cherries in an even layer. Pour on the remaining batter.

Return the dish to the oven and bake for about 50 to 55 minutes, until slightly golden around the edges, and set in the center.

Serve warm.


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One Comment on “Happy Early Mothers Day!”

  1. Grandma May 11, 2012 at 1:03 pm #

    I’m looking forward to haveing this meal on sunday. I was in Lawrence yesterday and stopped by the Artisian bread bakery and picked up a loaf of italian bread for dinner also that I’ll take to Mom’s. Also picked up a new olive oil from the Tasting Olive in downtown Overland Park. Should be good with all your goodies. Will ,miss you being here, but you’ll be here in spirit and love. Love and hugs, Gma

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