Baby Arugula and Kale Pesto We use this pesto on just about anything… burgers, fish, steak, chicken, eggs, pasta, on crackers, as a…
Carrot and Baby Greens Risotto Are you tired of winter root vegetables and craving greens? Carrots, pea shoots, baby arugula and Red Russian…
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…
Poaching… An Art and a Science With springtime come food cravings and cooking techniques that leave winter behind. Eggs are plentiful and shout light…
Our Cioppino Ingredients… 6 cloves garlic, sliced thinly Extra virgin olive oil, enough to coat a wide-bottomed pan 1 large…
Fresh Garbanzos, Goat Cheese, Pancetta and Chive Bruschetta Fresh garbanzos star in this delicious recipe as we marry winter and spring with fresh chives clipped from…
Grissini… Italian Bread Sticks We made these breadsticks in cooking class at La Baita on our 1st food tour in Salogni, Italy. Easy…
Spring Pizza… Radishes, Butter, Maldon, Chives This grilled pizza recipe is our take on the French culture’s love of fresh radishes dipped in melted…
Green Goddess Goodness A throwback in time… Green Goddess is a mainstay in our teaching kitchen. With the first sign of…
Our Chicken Cotoletta This is one of our easy “GO TO” recipes for putting supper on the table fast. Vary it…
Ruby Red Rhubarb Rush… This time of year one of our favorite vegetables arrives on the farm market scene and into weekly…