Almost Spring Salad… A refreshing change of fare… here we marry winter and spring with beets, Cara Cara oranges, Firefly Farms…
Robbie’s Chicken In our house we call this “Robbie’s Chicken”… using up what we have in the fridge and cooking it…
Sicilian Citrus Salad For the Orange Caper Sauce… ½ cup mayo ½ cup sour cream 3 T capers, rinsed and drained…
It’s Really Okay to Eat Fat… SO… one of my favorite cooking students, Colleen, taught me that on cold winter nights the Irish would…
When Life Gives You Lemons… Preserve them. Adapted from a Melissa Clark recipe. Ingredients… 6 lemons 1 cup sea salt Juice of…
Cauliflower Risotto For the Cauliflower… 1 large cauliflower crown, sliced, drizzled with EVOO, sprinkled with a generous pinch of red…
Black Grape Foccacia To save time you can buy pizza dough from Vace or from your favorite pizzeria. Just make sure…
Broccoli Risotto A new fall favorite in our teaching kitchen, this risotto recipe makes for a perfect balance of flavor…
Avocado Fries Perfectly ripe “not too hard not too soft” avocados are a must for this delicious recipe. Keep them…
Spring Tart Crowd Pleaser… We use two of our building blocks* to finish this fresh and colorful starter, side or main. Search…
Broccoli & Lemon When we roast broccoli… we add some broccoli greens and thinly sliced lemon sprinkled with vanilla sugar and…
Roasted Carrots and Kale Carrots and orange glaze cut the bitterness of the kale while toasted sliced almonds and finely grated Ricotta…