Let’s dish …
Saumon Aux Lentilles
A French inspired pan-seared salmon using an interesting cold start cooking technique, served over a bed of braised lentilles de puy (green lentils) seasoned with sherry vinegar and Dijon mustard.
Chicken Marsala
The umami packed sauce is what makes this dish exceptional with loads of mushrooms, dry marsala, dried porcinis, pancetta and fresh oregano.
Soupe au Pistou
This provençal vegetable soup features a medley of fresh, seasonal vegetables and is finished with a flavorful basil and garlic paste, or pistou.
Campanelle with Scallops
Ruffled pasta in a buttery sauce with fresh parsley, garlic, red pepper flakes and clam juice, topped with perfectly seared scallops.
Vegetarian Chili
A rich, earthy dish with just the right amount of spice, this chili is based on Mama T’s (Trisha Gonsalves, a reggae singer, activist and vegan) award winning 1st Place chili in the 2015 Honolulu Chili Pepper Festival.
Chicken Scarpariello
This easy dish features nicely browned chicken with sausage, onion and peppers, all within one skillet.
Italian Pasta Salad
Tender fusilli pasta, combined with fresh, flavorful, bold ingredients and a potent dressing bringing it all together!
Chopped Carrot Salad with Fennel, Orange and Hazelnuts
A revamped carrot salad of many textures. Blitzed fennel, carrots and toasted hazelnuts are mixed with an olive oil-orange vinaigrette and topped with fresh chives.
Broccoli Salad with Creamy Avocado Dressing
A refreshingly cool salad with creamy, lemony avocado dressing. Dried cranberries lend some tartness and toasted sliced almonds some crunch.
Kung Pao Chicken
A traditional Chinese stir fry using dried, seeded arbol chiles and tingly Sichuan peppercorns, savory marinade and sauce, chicken thighs, dry roasted toasted peanuts, celery and green onion.
Cast-Iron Cherry Tomato Mozzarella Salad
A few simple ingredients treated in a special way — charred kissed cherry tomatoes and red peppers, plenty of fresh mozzarella, fresh torn basil and an assertive vinaigrette — served with a crusty french bread. Add wine and voila!
Halibut with a Green Olive, Almond & Orange Relish
Can’t get easier than this — seared and perfectly cooked halibut served with a relish of toasted slivered almonds, green olives, orange zest and juice, garlic, olive oil and fresh mint.
Caesar Salad for Two
Classic Caesar salad with homemade sautéed croutons and a dressing using egg yolk, lemon juice, grated garlic, anchovies, Worcestershire, parmesan and two different oils.
Fresh Fruit Tart
A stunning tart that satisfies my love of symmetry! Loaded with fresh peaches, blackberries, raspberries and blueberries on a creamy bed of mascarpone, white baking chips, cream and lime, with an apricot jam glaze.
Gnocchi à la Parisienne
Genius gnocchi recipe using instant potato flakes, cooked and then glazed in a sauce of tomatoes, kalamata olives, fresh herbs and wilted arugula.
Seafood Fra Diavolo
Delicious one-pot seafood recipe simple to prepare yet layered with flavor! Mussels, shrimp and scallops with linguini pasta in a tomato sauce.
Pollo en Mole Poblano (Chicken in Puebla-Style Mole)
Dried ancho and chipotle chiles provide a smoky base for the chocolate, almond butter, onion and spices in this velvety sauce.
White Bean and Mushroom Gratin
Meaty crimini mushrooms are combined with onion, garlic, fresh thyme and great northern white beans, all topped with a layer of fresh bread cubes tossed in olive oil and parsley.
Rhubarb Upside-Down Cake
A Scandinavian butter cake flavored with cardamom and lemon with a layer of rhubarb and a bottom layer of almond streusel to add some crunch.
Scallops with Wilted Spinach, Watercress & Orange Salad
Creamy seared scallops over a bed of fresh greens with a warm citrus vinaigrette.