Let’s dish …
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.
Super Greens Soup with Lemon-Tarragon Cream
Nutrient-packed, silky smooth soup topped with a sour cream, lemon zest/juice and tarragon cream.
Braciole
Eight 1/4-inch pounded flank steak pieces are stuffed with a slice of prosciutto and a mixture of basil, parsley, garlic, anchovies, lemon zest, bread crumbs, grated pecorino-romano and fontina cheese, then braised for 3 hours in a delicious tomato sauce.
One Pan Mediterranean Shrimp
Shrimp, seasoned with oregano and lemon zest, and feta nestled on a bed of roasted Yukon gold potatoes and fennel ― what’s not to love!
Hearty Beef & Vegetable Stew
One of the best beef stews I’ve ever had, loaded with carrots, parsnips, potatoes, portobello mushroom, kale and onions — braised in a 300-degree oven for 2-1/2 hours. Worth waiting for!
Socca with Swiss Chard, Pistachios & Apricots
This chickpea flour flatbread is crispy on the outside and soft on the inside, topped with a fresh blend of Swiss chard, apricots, onion and pistachios. Great for a quick, light lunch or serve as a side dish or first course.
Kale Caesar Salad
Raw kale is soaked in warm water to remove any bitterness and then spun dry. Toss with a classic dressing and add croutons, salmon, avocado, or toppings of your choice.
Green Goddess Roasted Chicken
Marinate chicken in a fresh, herby green goddess dressing and top with more sauce mixed with mayo and a little buttermilk.
Red Lentil Soup with North African Spices
This easy yet elegant lentil soup is elevated with a perfect combination of spices, whisked smooth, garnished with a drizzle of melted butter with dried mint and paprika, and topped with fresh cilantro.
Italian Meatloaf
A flavorful meatloaf baked in a simple tomato sauce and topped with shredded fontina cheese and fresh basil.
Shrimp Risotto
Creamy, dreamy shrimp risotto! Make seafood stock with the shrimp shells, add onion, fennel and garlic, stir in arborio rice, add white wine and stock, then the shrimp, chives, lemon zest and butter. Delish!