• Chef de Cuisine, Bon Appetit
• Former Luxury Resort Chef and Instructor
• World cuisine inspired by travel to over 40 countries
• Graduate, Culinary Arts School Kathmandu
Enjoy roasted cauliflower and butternut squash topped with French lentils, on a bed of fresh spinach. A touch of coconut curry sauce adds to the flavor with sweet dried cranberries providing the finish. Enjoy this healthy dish any way you like, cold, warm or hot.
cauliflower, french lentils, butternut squash, spinach, dried cranberries, dressing (coconut milk, madras curry powder, lime juice, canola oil, Thai sweet chili sauce)