Tel 512.301.6767 Fax 512.301.6776
Phone Hours:
Monday-Thursday 7:45am-4:45pm
Friday 7:45am-3:00pm
Ingredients: 2 ½ bunches watercress 1 ½ Tbs. olive oil 2 tsp. fresh lemon juice 1 tsp. white vinegar ½ tsp. freshly ground white pepper ¼ tsp. salt 2 heads Belgian endive, cored and cut lengthwise into slices ¼ inch thick ¼ cup chopped fresh tarragon 4-5 smoked trout fillets, [READ MORE]
Ingredients: 4 tuna steaks, about 1 ½ lb. total, each about 1 inch thick Salt, to taste, plus ¼ tsp. Freshly ground pepper, to taste 6 oz. green beans, but into bite-size pieces 2 Tbs. tahini Juice of 1 lemon 2 Tbs. water 1 Tbs. olive oil ½ lb. of [READ MORE]
Ingredients: 1-2 lbs. lean ground beef, shape into 4-8 oz. patties if desired 1-2 cups sliced or diced mushrooms 1 small shallot, diced 1 pkg IP mushroom soup Directions: Cook patties to desired liking. Mix soup as directed on package. Sauté mushrooms and shallot with 1-2 tsp. olive oil in [READ MORE]
Ingredients: 6 tbs. olive oil 2 lemons, 1 thinly slice, 1 juiced 4 cloves garlic, minced 1 tsp. salt ½ tsp. freshly ground black pepper ¾ pound trimmed green beans 4 chicken breasts Directions: Preheat an oven to 400F. Coat a large baking dish or cast-iron skillet with 1 tbs. [READ MORE]
Ingredients: 3 Tbs. olive oil 1 bunch green onion chopped 4 garlic cloves, sliced ½ tsp. saffron threads, crumbled ¼ tsp. fennel seeds Large pinch of red pepper flakes, plus more, to taste 1 can (14 ½ oz.) diced plum tomatoes with juice 4 cups fish stock or vegetable broth [READ MORE]
Ingredients: ½ cup Walden Farms vinaigrette ¼ cup apple cider vinegar ½ cup olive oil ¼ cup lemon juice ¼ cup chopped fresh flat-leaf parsley 2 garlic cloves, minced 6 large, fresh Portobello mushroom caps, each about ¼ lb., brushed clean Directions: In a large shallow, nonreactive bowl, stir together [READ MORE]
Ingredients: 1 lb. asparagus, medium-size stalks, tough ends removed Salt and freshly ground pepper, to taste 4 large or 8 small sole or flounder fillets, 1 ½ lb. total 1 Tbs. olive oil Finely grated zest juice of 1 lemon 1 cup chicken broth Directions: Bake the fish and asparagus [READ MORE]
Ingredients: ½ cup Olive Oil 4 Halibut fillets, each about 4 oz., skin removed Extra-fine French grey sea salt, to taste ½ cup shallots 10 garlic cloves, thinly sliced 1 cup torn oyster mushrooms 1 cup thinly sliced fennel 1 cup diced zucchini 2 cups diced tomatoes 1 tsp. fennel [READ MORE]
Ingredients: ¼ cup plus 2/3 cup olive oil 6 large garlic cloves Pinch of red chili flakes 3 cups chicken or vegetable stock 1 Tbs. capers 4 cups water 6 red snapper or striped bass fillets, each about 6 oz., skin on Salt and freshly ground pepper, to taste ½ [READ MORE]
Ingredients: 4 Halibut or Salmon fillets, 1 ½ lb. total, pin bones removed Salt and freshly ground pepper, to taste 2 Garlic cloves 1 cup loosely packed fresh flat-leaf parsley leaves 1 Tbs. fresh tarragon leaves 5 Tbs. olive oil 1 tsp. anchovy paste (optional) 1 Tbs. white wine vinegar, [READ MORE]