Let’s dish …
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.
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.