(WUSA) -- Elizabeth Petty and Executive Chef Thomas Berry of "Elizabeth's Gone Raw" stopped by 9NEWS NOW Monday morning. They made a fresh salad with a tarragon/spinach pesto, tarragon oil, vinaigrette, and farmer's cheese topping. Below you will find the recipe for all of these delicious items.
Elizabeth's Gone Raw can be found at 1341 L Street NW in Washington, DC.
FARMER'S CHEESE
4 oz. macadamia nut
1 tbs. miso
2 oz. lemon juice
1 celery stalk
2 scallion bottoms (whites)
1/4 tsp. salt
3 oz. water
-Place rinsed macadamia nuts in blender with miso, lemon juice, celery, scallion, salt & water. Blend on low, slowly increase speed. Add water as needed to keep mixture pulling to bottom of blender. When a smooth consistency has been achieved, taste your creation!
TARRAGON/SPINACH PESTO
1 oz. fresh tarragon leaves
2 oz. fresh spinach
3 oz. pine nuts
1 oz. extra-virgin olive oil
1/4 tsp. salt
pinch of white pepper
-Place all ingredients together in a food processor and bon appétit!
TARRAGON OIL
1 oz. fresh tarragon leaves
2 oz. extra-virgin olive oil
1 clove of garlic
1/4 tsp. of salt
-Place all ingredients together in a blender and voilà!
SALAD
4 oz. fresh cleaned kale
4 whole tomatoes
-Slice tomatoes into quarters then mix with fresh cleaned kale and it is ready!
VINAIGRETTE
1 1/2 oz. extra-virgin olive oil
1/4 tsp. salt
Pinch of white pepper
1/2 oz. agave nectar
-Mix all ingredients for a fantastic vinaigrette
Recipes provided by Elizabeth's Gone Raw