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King 2021 Group

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Vissarion Sokolov
Vissarion Sokolov

You've Been My Inspiration - Main Ingredient claims ownership of all its original content and Intellectual property under United States Copyright laws and those of all other foreign countries. No one person, business, or organization is allowed to re-publish any of our original content anywhere on the web or in print without our permission. All photos used are either public domain creative commons photos or licensed officially from Shutterstock under license with All photo credits have been placed at end of the article.

You've Been My Inspiration - Main Ingredient

Not hunting. But both my parents fished, and my mum taught me how to forage from the time I could walk. She has been an inspiration for a long, long time. We spent long summer vacations on Block Island, off the coast of Rhode Island, and I learned all the wild plants and animals of that place. It is still my Shangri-La.

Composed of cooked and raw ingredients, whole meal salads begin with a base of beans, pasta, whole grains, or potatoes. Lightly steamed or sautéed vegetables are added and perhaps chunks of marinated tofu or steamed tempeh. Raw vegetables, such as finely shredded red cabbage, chopped peppers, grated carrots, or parsnips, add crunch and visual appeal. Combine your ingredients with a lowfat vinaigrette or dressing and you've got a meal in one bowl. What could be easier?

With main course salads, everything can be made together, or you can prepare the beans or whole grains ahead of time and bring them to room temperature while you prepare the rest of the ingredients. They also make excellent leftovers. You can roll the salad into tortillas and heat them in the microwave for a quick dinner, or pack a small container as a lunch and enjoy the salad cold. I've even eaten leftovers for a quick breakfast.

There are three options for the main course, one of which has the interesting, sustainable Benella rainbow trout as the main ingredient. The other two options are a Japan inspired chicken dish and a plant-based meal that celebrates the tastes of India.

One of my most memorable food experiences is eating pork fat fried lobster in freshly made flour tortillas with wine and friends by the beach in California. It was such a wonderful moment, so recreating the dish in Scotland with ingredients like freshly foraged berries, really made me feel joy. The langoustine tacos have been recreated at Kol with sourdough tortillas, a reduction of berries with the roasted heads on the side. 041b061a72


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