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Showing only recipes by “Tal Ronnen .”

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Quinoa Maki with Avocado and Cajun Portobello Fillets

This is a different take on sushi. The blackened mushroom is crispy and spicy, and the avocado offers a nice cooling contrast. Instead of...

by Tal Ronnen


Orange, Belgian Endive, and Quinoa Salad with Champa...

This salad is rather elegant—perfect for a dinner party. I use champagne vinegar here because it’s very delicate. The sweetness of the or...

by Tal Ronnen


Very Green Salad with Cucumber, Kohlrabi, Sweet Onio...

This salad is all about the dressing. I made it from leftovers at a friend’s place in Hawaii, where there was an amazing herb garden. Thi...

by Tal Ronnen

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Vietnamese-Style Tofu Hero with Asian Slaw

This hot sandwich is a little more complicated than some of the others but worth the time because it’s so delicious. Based on a popular V...

by Tal Ronnen


Cornmeal-Crusted Tempeh with Smoked Tomato Sauce

When I was living in L.A., I had access to all kinds of great chiles from Mexico, so I developed a few Southwestern dishes. I like this s...

by Tal Ronnen


Braised Kale

Place a large sauté pan over medium heat. Sprinkle the bottom with a  pinch of salt and heat for 1 minute. Add the oil and heat for 30 ...

by Tal Ronnen


Oven-Roasted Banana Rum Cheesecake

A bunch of overripe bananas on the counter is a great excuse for whipping up this dessert. You want the skins to have a few brown spots-n...

by Tal Ronnen


Roasted Fingerling Potatoes

Preheat the oven to 450°F. In a bowl, toss the potatoes with the rest of the ingredients. Transfer to a baking sheet and spread in a sin...

by Tal Ronnen


Cajun Portobello Sandwich with Avocado and Rémoulade

For the Rémoulade Place all the ingredients in a food processor or blender and blend on high for 1 minute. Store, covered, in the re...

by Tal Ronnen

Comment (1)

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