Referals

If anyone refers Marin home cook -n they get a free salad dressing from the chef call 415 261 8536

Pumpkin soup at halloween party

1 pumpkin deseed and cut in fourth. Roasted for 30 min or until tender.

remove the inner meat from skin then purree.

add milk until its soupy then puree again.

add 2 tablespoon paprika
a dd 2 tablespoon cinammon

and salt to taste

Low Glucose Entree

Middle East Deconstructed
Hummus
8 oz Garbanzo beans
¼ cup Tahini
2 tbsp lemon juice
2 tbsp water
1 tsp garlic
1 tsp cumin
Salt to taste

Dipping Sticks
1 stock peeled celery, sliced lengthwise
½ inch1 large peeled carrot, sliced lengthwise ½ inch

Deconstructed Tapinade
8 oz local assorted olives
2 tbsp minced mint
2 tbsp minced parsley
¼ cup pine nuts1 tsp minced garlic¼ cup olive oil(Toss all ingredients together)

Cucumber Tahini Salad
1 cucumber, sliced and deseeded
1 cup yogurt, plain2 tbsp tahini
¼ cup lemon juice
Salt and pepper to taste

Low Glucose Entree

Italy Deconstructed

Sicilian Artichoke

Boil Artichokes until tender with one tooth of garlic

Sicilian Vinaigrette

½ cup balsamic vinegar
1 ½ cup extra virgin olive oil
1 tbsp minced garlic1 tsp dried chili peppers
1 tbsp capers

Tuscan Beans

8 oz White Beans
24 oz water
¼ cup extra virgin olive oil
¼ cup lemon juice
2 oz arugula
1 tbsp salt

Method: soak beans over night with 3:1
ratio of water/beansBoil beans in water and salt till al dente, aprox.
2 hrsToss in arugula and add salt and pepper, to taste

Insalata Caprese
1 heirloom tomato,
sliced10 basil leaves
1 yellow bell pepper, roasted
Sicilian Vinaigrette

Method:Layer sliced tomatoes, basil leaves, and bell pepper, alternating tomato, basil leaf, bell pepperDrizzle Sicilian Vinaigrette on top
Mexico Deconstructed

Low-Glucose Vegetarian Tacos
1 head butter leaf lettuce
1 cucumber
2 Roma tomatoes
2 avocados
8 oz black beans
24 oz water
¼ cup diced red onions
1 bunch cilantro
¼ cup lemon juice
1 tbsp salt

Method:Boil black beans with salt, until tenderDrain and cool beansDice cucumbers, tomatoes, and red onions
Toss with lemon juice and salt/pepper to tasteWash and tear off lettuce leavesFill with black beans and vegetablesGarnish with cilantro leaves

East Asia DeconstructedMarinated Tofu8 oz Tofu1 cup soy sauce½ cup rice wine vinegar1 bunch cilantro1 tbsp white pepper2 tbsp minced garlic2 tbsp minced ginger

Method:Dice up tofu in one-inch squaresCombine all ingredientsMarinate tofu for six hours

Vegetable Stir-Fry1 bunch broccoli1 carrot½ head cabbage1 bunch green onions, sliced diagonally3 cloves garlic, sliced1 inch ginger root, sliced¼ cup soy sauce½ cup water

Method:
Cut broccoli to florets
Slice carrots diagonally
Slice cabbage very thinly

Heat up stir-fry pan to high heatIn stir-fry pan, add water and soy sauce
Add ginger, garlic, green onionsWhen water and soy sauce are boiling, add cabbage
When cabbage begins to wilt, add broccoli and carrots
Cover for five minutes or until vegetables are done

Low Glucose Salads

Italian Salad
3 oz Spring leaves
½ cup White beans
1 Tomato sliced
¼ cup Pine nuts


Balsamic Vinaigrette

1/2 cup Balsamic vinegar
1 ½ cup Extra Virgin Olive Oil
2 Tbs Dijon mustard
1 Tbs Garlic mincedSalt to taste
1 tps Pepper

French Salad
3 oz Spinach
1 Shallot sliced
¼ cup Walnuts
1 Red Apple sliced

Apple cider Vinaigrette

½ cup Apple cider vinegar
1 ½ Olive Oil
1 Tbs Shallots minced
Salt to taste
tps Pepper

Spanish Salad

1 head Romaine
1 Cucumber sliced
½ cup Black beans
1 Avocados sliced
¼ Red Onion sliced

Gazpacho Vinaigrette
½ cup Red wine vinegar
1 Tomatoes puree
1 ½ cup Extra Virgin Olive Oil
½ Jalapeno Pepper deseeded and minced
Salt to taste

Asian Salad
3 oz Napa Cabbage
¼ cup Peanuts
1 Pear sliced
1 stalk Celery
½ Carrots sliced

Dressing

¼ cup Soy sauce
½ cup Rice vinegar
½ cup Peanut oil
1 cup Canola oil
1 tps ginger minced

clam linguini

clam linguini

1 pound linguini
20 clam rinse in salt water for 15 mins.
1 1/2 cup tomato sauce
1 cup white wine
2 tablespoon of parsley
teaspoon red chili flakes
1 table spoon garlic
1/2 cup water
olive oil

Boil linguini with olive oil till al dente. Drain and rinse with olive oil. Saute garlic and red pepper flakes till brown. then add parsley. Deglaze with white wine. Then tomato sauce and water then add clams. Steam clams till clams open. Then add linguini.

Shrimp with Penne and wine sauce.

1/2 lbs shimp
1/2 lbs penne pasta
1 shallot
2 clove garlic
2 cups white wine
4 table spoon butter
olive oil
salt and pepper

Boil pasta to al dente then drain coll with olive oil. Unshell and devain shrimp. Salt and pepper shrimp. In Sauce pan boil wine with minced shallots and garlic until wine reduces 3/4 then add butter. Stir at low heat until butter is completly melted. Bring saute pan up to high heat add oil then shrimp. Saute till almost firm. saute in pasta then add sauce.

Browned Peaches

4 peaches
1/4 cup of brown sugar
1/4 cup of butter
1 tablespoon of honey
1 teaspoon salt

cut peaches in eight slices. brown butter then add brown sugar honey and salt. the ne brown peaches on both sides. make sure peaches are tender.

Roasted Plums

1 cup sugar
1 cup water
1 cup heavy whipping cream
1/4 cup hazel nuts
20 plums
1/4 honey

Heat oven to 350. Cut plums in half and take out pit put in roasting pan. Combined sugar and water in sauce pan. Heat to to make simple syrup. Add honey in syrup. Pour syrup on plums then put in oven for twenty minutes. Then cool to room temp then put in fridge. Put cream in food blender of food processor until cream is at soft peak. Put cream on each plum then sprinkle hazel nuts.

Birthday Lunch

Perfect meal for hot day Gazpacho with arugula, garbanzo , and white beans. Roasted Plums with whipped cream and hazel nuts. Pinot Grigio and Pinot Noir for wine. All wheat free.