UnknownUser

rusticgardenbistro in Orange County, CA

total posts: 19

www.rusticgardenbistro.com

{recipe} A beautiful, hearty, vegetarian sweet corn chowder with roasted vegetables, garden chives, and bolted cilantro. Finish with a squeeze of lime to brighten it up.

{recipe} A beautiful, hearty, vegetarian sweet corn chowder with roasted vegetables, garden chives, and bolted cilantro. Finish with a squeeze of lime to brighten it up.

www.rusticgardenbistro.com

Sweet Corn Chowder with Roasted Vegetables, Garden Chives and Bolted Cilantro

Sweet Corn Chowder with Roasted Vegetables, Garden Chives and Bolted Cilantro

www.rusticgardenbistro.com

How to make an authentic bowl of Vietnamese pho ga , a chicken noodle soup with an intense chicken flavor, accented by ginger, onion, fresh herbs and chiles.

How to make an authentic bowl of Vietnamese pho ga , a chicken noodle soup with an intense chicken flavor, accented by ginger, onion, fresh herbs and chiles.

www.rusticgardenbistro.com

When an abundance of fresh blueberries are available, make these muffins. The lemon zest and buttermilk give it a zing... and the cinnamon streusel topping makes it crunch. Light and not too sweet, this muffin is perfect with a

When an abundance of fresh blueberries are available, make these muffins. The lemon zest and buttermilk give it a zing... and the cinnamon streusel topping makes it crunch. Light and not too sweet, this muffin is perfect with a

www.rusticgardenbistro.com

Fresh clams, steamed in wine, garlic and peppers; then tossed with red pepper and linguine and finished with fresh garden parsley. Serves 2-3 as an entrée, or 4 as a small plate.

Fresh clams, steamed in wine, garlic and peppers; then tossed with red pepper and linguine and finished with fresh garden parsley. Serves 2-3 as an entrée, or 4 as a small plate.

www.rusticgardenbistro.com

Classic, crackly-topped snickernoodles, boosted with a whole vanilla bean.

Classic, crackly-topped snickernoodles, boosted with a whole vanilla bean.

www.rusticgardenbistro.com

This basic carrot and yam puree gets a flavor boost with the addition of pork dust. Elevate it further by adding the first of your pasley sprouts.

This basic carrot and yam puree gets a flavor boost with the addition of pork dust. Elevate it further by adding the first of your pasley sprouts.

www.rusticgardenbistro.com

Most of the time, potato and leek soup ends up in a color somewhere between off-white and beige. Not so with the addition of kale!

Most of the time, potato and leek soup ends up in a color somewhere between off-white and beige. Not so with the addition of kale!

www.rusticgardenbistro.com

Our pasta puttanesca starts with a base of garlic, anchovies, and crushed red pepper flakes. We add flavor with olive, capers, spices and tomatoes, and then finish by tossing with spaghetti and freshly grated parmesan.

Our pasta puttanesca starts with a base of garlic, anchovies, and crushed red pepper flakes. We add flavor with olive, capers, spices and tomatoes, and then finish by tossing with spaghetti and freshly grated parmesan.

www.rusticgardenbistro.com

Fresh scallops, seared in a hot skillet with butter and grape seed oil, then served warm with a sauce of cilantro, lime and garlic.

Fresh scallops, seared in a hot skillet with butter and grape seed oil, then served warm with a sauce of cilantro, lime and garlic.

www.rusticgardenbistro.com

If you can make scones, these homemade shortcakes are easy peasy. These are boosted with Meyer lemon zest, then stuffed with fresh strawberries and vanilla whipped cream.

If you can make scones, these homemade shortcakes are easy peasy. These are boosted with Meyer lemon zest, then stuffed with fresh strawberries and vanilla whipped cream.

www.rusticgardenbistro.com

Garden fresh zucchini and spring onions, chopped and sautéed, then layered over three eggs. Finished with sprinkle of goat cheese feta.

Garden fresh zucchini and spring onions, chopped and sautéed, then layered over three eggs. Finished with sprinkle of goat cheese feta.

www.rusticgardenbistro.com

Sashimi-grade salmon, sliced thin and dressed with a sauce of minced shishito peppers, lime, ginger, soy and cilantro. Served with a side of market greens.

Sashimi-grade salmon, sliced thin and dressed with a sauce of minced shishito peppers, lime, ginger, soy and cilantro. Served with a side of market greens.

www.rusticgardenbistro.com

Sweet, tender crab meat, cooked and wrapped in a dill-egg omelet with fresh chevre and pan-boiled asparagus.

Sweet, tender crab meat, cooked and wrapped in a dill-egg omelet with fresh chevre and pan-boiled asparagus.

www.rusticgardenbistro.com

Tangy and creamy Burrata cheese on top of pan-toasted French baguette, then finished with spring pea and asparagus puree.

Tangy and creamy Burrata cheese on top of pan-toasted French baguette, then finished with spring pea and asparagus puree.

www.rusticgardenbistro.com

Seared diver scallops with a syrup of citrus, soy and vermouth, served with pan-boiled asparagus finished with basil-infused olive oil.

Seared diver scallops with a syrup of citrus, soy and vermouth, served with pan-boiled asparagus finished with basil-infused olive oil.

www.rusticgardenbistro.com

Fresh strawberry pie with whipped cream and vanilla in a flaky butter pie crust.

Fresh strawberry pie with whipped cream and vanilla in a flaky butter pie crust.

www.rusticgardenbistro.com

Lightly battered and fried mandarin chicken breast with soy, ginger and garlic.

Lightly battered and fried mandarin chicken breast with soy, ginger and garlic.

www.rusticgardenbistro.com

Crab with cilantro and yuzu aioli over avocado and cucumber.

Crab with cilantro and yuzu aioli over avocado and cucumber.

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