Nicoise Salad (Salmon or Tuna)
This is a gorgeous salad that Alison developed for the guests at The Reutlinger. Perfect for summer. Cool and refreshing with lots of...
top of page
Chef Alison Negrin & Associates
Menu development and consulting
Butternut Squash Lasagna
Autumn has come to Northern California. This recipe is a delicious and nutritious way to use the butternut squash so plentiful locally...
Poached salmon with leeks
Here is a recipe that includes the traditional use of leeks in a High Holy Day recipe. This light dish is a counterpoint to some of the...
Big tomato sandwich
A wonderful way to use up those huge tomatoes from the garden Serves 4 Sandwich Ingredients: 1 large loaf ciabatta (1-pound size) 2 or...
Summer salad of fresh corn, green beans, tomatoes and basil
Made with fresh ingredients right out of the garden! Serves 4 Ingredients 1 lb. fresh green beans, cut into 3 inch lengths 1 lb. corn,...
Roasted Asparagus
This side dish can also be cooked in a foil packet or vegetable grid on the grill Serves 20 INGREDIENTS 5 # asparagus spears, broken at...
Citrus Pan-Fried Trout with Toasted Almonds
A healthy, sustainable dish for institutions that can easily be sized down for home. Yield: 64 servings Serving size: 1 piece trout...
Asparagus and Goat Cheese Quesadilla
Fresh and easy, fast food made healthy. Use fresh local asparagus in season to keep the cost low. Servings: 2 INGREDIENTS 2...
Roasted Root Vegetables and Winter Squash with Wilted Greens
It’s that time of year again - the holidays! Enjoy this recipe of Roasted Root Vegetables and Winter Squash with Wilted Greens for an...
Recipe Categories
bottom of page