Recipes

Roasted Vegetable Lasagna

Aureole Las Vegas | Main Courses

Serves Eight (Note: this dish must be pressed overnight, start the prep one day before serving) 2 large eggplants 6 zucchini 6  yellow squash ...

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Sea Scallop with Summer Corn

Harvest Table | Main Courses

Serves four Ingredients: 12 Large Sea Scallops, gristle on side removed, if necessary 3 Cobs of Sweet Corn, boiled and removed from the cob 3 slices ...

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Pan Roasted Lamb Loin

Harvest Table | Main Courses

With Spring Beans, Blistered Tomatoes, and Hazelnuts Yield: 4 servings Ingredients: (4) 5oz portions Lamb Loin (cleaned), or Lamb T-Bone 2 oz Romano Beans ...

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Pulled Pork Sandwich with Citrus Slaw

Charlie Palmer Steak DC | Main Courses

with Whiskey BBQ Sauce and Citrus Slaw Pork Seasoning 1 boneless pork shoulder 2 ½ TB paprika 2 ½ TB chili powder 2 TB salt ...

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Quinoa and Farro Falafel

Aureole Las Vegas | Main Courses

1 Cup Red Quinoa, cooked 1/2 Cup Farro, Cooked 4 oz Fava Beans, shelled 28 oz Chickpeas (approx. 4 cans) 2 oz Tahini Paste (pre-made sesame ...

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Chicken Burgers with Guacamole

Charlie Palmer Group | Main Courses

Chicken or Turkey Burgers Serves 6 2 pounds ground chicken 1 large egg, at room temperature 1 serrano or other hot green chile (or to taste), stemmed, ...

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