Shawn’s Beet Salad

2006 Award Winning Recipe!

  • 4 medium cooked beets
  • 1 cup crumbled feta cheese
  • 2 tablespoons chopped shallots
  • 2 tablespoons chopped parsley
  • Balsamic vinaigrette
  • 2 cups pea shoots

Chop beets, add crumbed feta cheese, finely chopped shallots and parsley. Mix with just enough vinaigrette to the beet mixture to hold it together. Pack beet mixture into a 4” mold and place it in the center of a plate, removing the mold. Mix the pea shoots with the vinaigrette and place on top of beet mound. Put some vinaigrette in a plastic squeeze bottle with a small opening. Dot the vinaigrette around the beet salad. Beautiful presentation and just delicious.

As featured on John Scheepers Kitchen Garden Seeds.

Shawn's On Main Foie Gras

Foie Gras on Ginger French Toast

WINNER: Best In Show—Central Coast Magazine, May 2006

This sumptuous combination of flavors and textures could be a starter when served with Dry Gewürztraminer, or a last course when paired with Sauternes. Buttery foie gras, spicy ginger French toast, sweet apples with intense reduction: the comments from the judges all mentioned the perfectly balanced complexity of flavor. We used a smaller portion of foie gras which we thought worked better. [serves 4]

Shawn's Foie Gras on Ginger French Toast (PDF file).