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Charlie Trotter

Recipes & Menus

Rejuvelac

Editor's note: The recipe and introductory text below are excerpted from Charlie Trotter and Roxanne Klein's book, Raw.
Recipes & Menus

Date Paste

Editor's note: The recipe and introductory text below are excerpted from Charlie Trotter and Roxanne Klein's book, Raw.
Recipes & Menus

Heirloom Tomato Soup with Arbequina Olives and Shaved Fennel

Editor's note: The recipe and introductory text below are excerpted from Charlie Trotter and Roxanne Klein's book, Raw. Although this soup has a robust tomato flavor, it is surprisingly satiny and creamy, a result achieved by blending cucumber into the tomatoes. Chopped jalapeño provides a refreshing bite, shaved fennel adds crunch, and arbequina olives contribute both earthiness and meatiness. A final drizzle of olive oil is all that is needed to push this splendid dish over the top.
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Banana Chocolate Tart with Caramel and Chocolate Sauces

Editor's note: The recipe and introductory text below are excerpted from Charlie Trotter and Roxanne Klein's book, Raw.
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Herb Cheese

Editor's note: The recipe and introductory text below are excerpted from Charlie Trotter and Roxanne Klein's book, Raw.
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Cashew Cheese

Editor's note: The recipe and introductory text below are excerpted from Charlie Trotter and Roxanne Klein's book, Raw.
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Rawmesan

Editor's note: The recipe and introductory text below are excerpted from Charlie Trotter and Roxanne Klein's book, Raw.
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Basil Oil

Editor's note: The recipe and introductory text below are excerpted from Charlie Trotter and Roxanne Klein's book, Raw.
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Chocolate Fudge-Almond

Editor's note: The recipe and introductory text below are excerpted from Charlie Trotter and Roxanne Klein's book, Raw.
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Cashew Milk and Cashew Flour

Editor's note: The recipe and introductory text below are excerpted from Charlie Trotter and Roxanne Klein's book, Raw.
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Mexican Chocolate Sauce

Editor's note: The recipe and introductory text below are excerpted from Charlie Trotter and Roxanne Klein's book, Raw.
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Honey Walnuts

Editor's note: The recipe and introductory text below are excerpted from Charlie Trotter and Roxanne Klein's book, Raw.
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Lasagna

Everything about this dish is light, clean, vibrant, and harmonious, with the wonderful taste of corn perhaps taking center stage. The corn's refined sweetness is marvelously juxtaposed with the elegant sour flavor in the cheese. Mushrooms provide an earthiness, and spinach leaves cut through all the elements to insure a clean, bright taste. A playful salad featuring buttery lettuces, tomato pieces, and Rawmesan adds even greater depth on the palate. Here, both the flavor and textural variety are extraordinary.
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Leek-Tomato Quinoa

This recipe is an accompaniment for Grilled Beef Tenderloin with Roasted Garlic Sauce .
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Pickling Juice

Recipes & Menus

Flank Steak with Crispy Polenta and Roasted Shallot Vinaigrette

Once the polenta is made (which, for convenience, can be done a day or two ahead of time) this dish is a snap to put together. Simply sauté the polenta pieces, grill the flank steak, place them on the plate, and spoon on the luscious roasted shallot vinaigrette and you have a quick and very satisfying plate of food. A mound of sautéed mushrooms, or for something lighter, asparagus or haricots verts, is a perfect accompaniment. Crispy potatoes are a splendid substitute for the polenta.