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Author:
Lara Lyn Carter
ABOUT CHEF LARA LYN CARTER:
Lara Lyn Carter is an Emmy Award winning television host, chef, and cookbook author. Her new cookbook, “Skinny Southern” which is all gluten and refined sugar free cooking, climbed all the way to #2 on Amazon’s Hot New Release list and sold out in 12 days. “Thyme for Sharing with Lara Lyn Carter”, which she hosted, created and produced aired the summer of 2015 as part of Georgia Public Broadcasting’s summer cooking line-up and received excellent ratings and praise. The show was nominated for four Emmys in the categories of: lighting; photography; director; and on camera talent for which Carter received her Emmy as host. In addition, Lara Lyn created and hosted “Savor the Good Life” with Raycom Media’s WALB, the NBC and ABC affiliate in Southwest Georgia, for three years.
Lara Lyn is considered Georgia’s “go to authority” on Southern entertaining. She converted to healthy, clean cooking and shares her vast experience and array of Southern recipes with a twist to her constantly growing followers. She has been featured on numerous television shows including The Food Network, as well as in magazines, newspapers, podcasts, and radio shows across the US and Canada
When not working, Lara Lyn keeps herself busy with her husband and their three sons ranging in ages from 22-years old, 17-years old to a 5-year old.To learn more about Chef Lara Lyn Carter, please visit: http://laralyncarter.com/
Comments:
Looking for a fresh new salad to add to your menus? Feast your eyes on this beauty! Substitute dairy free Parmesan if you like!
For the salad
6 oz. Portabella Mushrooms
1 sweet onion (Vidalia if available)
2 tbsp. Pecan Oil
2 tbsp. Pecan Truffle Oil
4 cups arugula
¼ cups shredded pecorino cheese
For the Vinaigrette
3 tbsp. balsamic vinegar
4 tbsp. Pecan Oil
1 tbsp. Pecan Truffle Oil
Saute the mushrooms in the pecan oil over medium heat. Remove the mushrooms from the skillet and set them aside. Add the truffle oil to the skillet and caramelize the onions in the truffle oil. Place the arugula on a large platter and arrange the mushrooms and onions over the arugula and sprinkle the cheese on top and drizzle with the vinaigrette.
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3/24/2021