Tabouleh

Click on Restaurant name to visit their web site and learn more about each of these markets.

Jonathan’s Featured Chef

Chef Collin Davis, “Think Tank” restaurant, Kendall Square, Cambridge, MA features this Grilled Organic Scottish Salmon with cara-cara orange, Jonathan's organic Pea Shoot salad and vanilla braised parsnip puree.

Village Hearth Bakery

2 Watson Avenue

Jamestown, RI 02835

A handmade hearth, built brick by brick, is the soul of the Village Hearth Bakery. Andrea Colognese and Doriana Carella bake exquisite old-world European-style breads, pastries, and pizza in a wood-fired brick oven. They use regional and seasonal ingredients, including home-raised chicken eggs and local produce, to handcraft the freshest baked goods in Rhode Island.

French Baguette or multigrain baguette

3-4 slices of tomato

fresh sliced mozzarella

3-4 fresh basil leaves

lettuce

extra virgin olive oil

Alfalfa Sprouts

sliced avocado

Cut a baguette in half lengthwise and drizzle some olive oil on bottom half. Layer with lettuce, sliced mozzarella, tomatoes and fresh basil leaves. Toss Alfalfa sprouts with a little extra virgin olive oil, salt and pepper, and dd to the sandwich. Top with slices of avocado. Finish by spreading the top half of the bread with the Green Goddess Dressing, lay on top, slice sandwich in half and serve.

Green Goddess Dressing

1 cup mayo combined with your favorite fresh herbs

(i.e. basil, marjoram)

1 teaspoon of Worestershire sauce

*1 teaspoon size of anchovie paste (optional)

Combine in a food processor, all ingredients (except mayo) then hand fold into mayo. It will keep in the refrigerator for between 10 days to 2 weeks.

(Home Page) Chefs Who Cook with Jonathan's Sprouts:

And their Restaurants

Click on Restaurant name to visit their web site and learn more about each of these markets.

Jonathan’s Featured Chef Chef Collin Davis, “Think Tank” restaurant, Kendall Square, Cambridge, MA features this Grilled Organic Scottish Salmon with cara-cara orange, Jonathan's organic Pea Shoot salad and vanilla braised parsnip puree.
Village Hearth Bakery 2 Watson Avenue Jamestown, RI 02835 A handmade hearth, built brick by brick, is the soul of the Village Hearth Bakery. Andrea Colognese and Doriana Carella bake exquisite old-world European-style breads, pastries, and pizza in a wood-fired brick oven. They use regional and seasonal ingredients, including home-raised chicken eggs and local produce, to handcraft the freshest baked goods in Rhode Island.	French Baguette or multigrain baguette 3-4 slices of tomato fresh sliced mozzarella 3-4 fresh basil leaves lettuce extra virgin olive oil Alfalfa Sprouts sliced avocado Cut a baguette in half lengthwise and drizzle some olive oil on bottom half. Layer with lettuce, sliced mozzarella, tomatoes and fresh basil leaves. Toss Alfalfa sprouts with a little extra virgin olive oil, salt and pepper, and dd to the sandwich. Top with slices of avocado. Finish by spreading the top half of the bread with the Green Goddess Dressing, lay on top, slice sandwich in half and serve. Green Goddess Dressing 1 cup mayo combined with your favorite fresh herbs (i.e. basil, marjoram) 1 teaspoon of Worestershire sauce *1 teaspoon size of anchovie paste (optional) Combine in a food processor, all ingredients (except mayo) then hand fold into mayo. It will keep in the refrigerator for between 10 days to 2 weeks.