Cream Of Asparagus, French Beans & Seafood | Illustrated Recipe
Portion feeds: 1 Ingredients: Homemade cream of asparagus containing butter and parmesan cheese. French beans Garlic Rice vinegar Swordfish – fried or grilled with a splash…
Roasted Eggplants and Peppers with Feta and Balsamic
Course: Side dish / appetizer Portion feeds: Side dish feeds between 4 and 6. Ingredients: 4 large Asian eggplants 1 red bell pepper 1 green bell…
Seafood Soup With Udon And Coconut Milk | Illustrated Recipe
Portion feeds: 3 Ingredients: Jumbo Udon Japanese style noodles 7oz. serving package 8 oz. of button mushrooms 8 oz. of bean sprouts 1 14 oz. can…
Shabu-Shabu | Illustrated Recipe
Course: Very special dinner Portion feeds: 2 to 3 people Inspired by: A delicious meal I had in Takayama, Japan. Tools needed for this fantastic…
Baby Greens, Walnuts & Steak Salad | Illustrated Recipe
Ingredients: Apple: Cut one apple julienne style. Add a squeeze of lemon to keep the apple sticks from losing bright color. Caramelize onions: Walnuts: 1) Roast…
Crown Roast Of Lamb With Crunch Crust | Illustrated Recipe
Course: Super dinner for special occasions Portion feeds: Fantastic dinner for 3. Family style 6 to 8. Serve two rib racks to each person and add…
Sushi Bowl | Illustrated Recipe
Course: Dinner Ingredients: Cucumber Scallions Jalapenos Sweet onions Fresh seafood of your choice Sushi rice Seasoned rice vinegar Sesame seeds Pickled ginger Soy sauce Directions: 1)…
Lamb With Leek and Squash Puree
Course: Dinner Portion feeds: 3 Ingredients: Olive oil 1 acorn squash, approximated 4 cups 2 large leeks, approximated 4 cups ½ cup of parmesan cheese Milk…
Tsukiji Fish Market, Tokyo, Japan
Photographer Philip LePage is the Edge of Humanity Magazine contributor of these images. To see Philip’s projects click on any photograph. …
