Inspired by the Pacific Northwest, she not only makes great tasting food, but food with a nutritional purpose. Her culinary career has included top restaurants like One Sixtyblue, private cheffing in homes throughout Seattle and being a culinary director at Portage Bay Café.
Oven Roasted tofu with a sweet and tangy balsamic tomato confit. Served with spinach and barley risotto for a delicious whole grain side.
tofu, barley, tomato, spinach, onion, balsamic, olive oil, vegetable stock, garlic, white wine vinegar, rosemary, thyme