Creative Sanctuary

Food for Travel

Red Fruit Gazpacho

By Allison Leave a Comment

This purple fruit gazpacho is ready in minutes! Its flavor and health are heightened by tangy black vinegar from Japan. Substitute 1/4 tsp apple cider vinegar if black vinegar isn’t available.

Elegant Gazpacho

By Allison Leave a Comment

I’ve been making versions of Daniel Boulud’s gazpacho for almost 20 years. Over time I’ve streamlined the steps, but I still blanch the bell peppers to lessen their sharp bite. This recipe makes a creamy red soup, flecked with basil. Adapted from Café Boulud Cookbook

Freekeh, Grape, and Feta Salad

By Allison Leave a Comment

Inspired by a salad at Rumi Restaurant in Melbourne, Australia, my freekeh salad is a fresh autumn side dish or vegetarian entrée.  Freekeh is not readily available in my area, but I did find it online.  I believe that farro or coarse bulgur would make fine substitutions.  The pomegranate molasses is a must, so don’t leave it out!  It can be found in international groceries or on the internet.  This serves 8-10 in small verrines, 6 as a side dish, and 3-4 as a generous main course.  Any leftovers will hold up in the fridge for several days and can be refreshed with a little olive oil and a good stir.