For 16 years, Sarah Glover has made a career as a chef in Tasmania, Sydney and New York. These days she is rarely found in a kitchen—the outdoors is where she applies her trade now. Her work has been published through her cookbook, "Wild Adventure," and featured in Cherry Bomb, New York Times, and Delicious Magazine.
Squid and Bean Salad with Cilantro Cream
A little savory, a little spicy, this squid and bean salad is delicious on a lazy afternoon.