Leslie Bartosh, CEC, AAC, FMP

  Riverence Rainbow Trout; lemon beurre blanc with capers and roasted red bell pepper; farro with roasted pine nuts and sauteed asparagus. Sometimes, going old school is good thing.   This dish was very satisfying. Thank you Riverence for the great fish to work with.   #LifeLongLearning #LifeLongTeaching #FamilyFood #Riverence #RainbowTrout   As always, your questions or comments are welcome. Until next time, Bon Appetit Y'all. Leslie Bartosh

  Za’atar seasoned Riverence Rainbow Trout , saut é ed; on a bed of Middle Eastern style salad: Israeli couscous, cucumber, feta cheese, mint, Kalamata olive, pepperoncini pepper and home-grown tomato, lemon juice and olive oil; Nan-e Barbari bread.   A delightful combination of flavors and textures. #LifeLongLearning #LifeLongTeaching #FamilyFood #RainbowTrout #Riverence #NanEBarbariBread #ZaAtar#IsraeliCouscous   As always, your questions or comments are welcome. Until next time, Bon Appetit Y'all! Leslie Bartosh