by James Ratliff May 13, 2015
• 1/2 cup The Perfect Purée Green Apple Puree, thawed • 4 egg yolks • 5 tbsp. whole grain mustard • 4 freshly peeled chopped garlic cloves • 6 tbsp. sweet onions finely chopped • 2 1/2 cup apple cider syrup • 1/3 cup apple cider vinegar...
by James Ratliff May 13, 2015
Ingredients 1 tsp. The Perfect Purée Key Lime Concentrate, thawed 2 ripe avocados, diced 1 tomato, diced 1 clove garlic, minced 1 tbsp. cilantro, chopped 1 shallot, minced 1 tsp. red wine vinegar 1 tbsp. canola oil 1 jalapeno, minced 1 tsp. salt Method: Mix all...
by James Ratliff May 13, 2015
Ingredients for Asian Coleslaw Dressing: 3 tbsp. The Perfect Purée Sweet Ginger, thawed ¼ cup rice vinegar ¼ cup vegetable oil 1 ½ tbsp. sugar Salt & fresh cracked pepper, to taste Method for Asian Coleslaw Dressing: Combine all ingredients into a small bowl. Mix...
by James Ratliff May 13, 2015
• 10 oz. The Perfect Purée Coconut Puree, thawed • 1 tbsp. vegetable oil • 1 shallot, sliced thin • 1 clove garlic, minced • 1 1/2 tbsp. minced lemon grass • 2 Thai Bird chiles, sliced paper thin • 1 tsp. Thai red curry paste • 1...
by James Ratliff May 13, 2015
Ingredients for Blood Orange Carrot Broth: 1 cup The Perfect Purée Blood Orange Concentrate, thawed 4-5 tbsp. The Perfect Purée Sweet Ginger, thawed 1 tbsp. canola oil ½ small yellow onion, diced 3 cloves garlic, minced 2 ¼ cups carrot juice 1/2 cup water 1/4 cup...
