Broccoli rabe, blanched first to take the edge off the bitterness, then sautéed with caramelized onions, garlic, and a dash of chili pepper.
Leftover ham? Make a simple ham salad with diced ham, hard boiled eggs, sweet pickle relish, mayo, onion, celery, bell pepper, and mustard.
Sparkling punch spritzer made with vibrant pink rhubarb and accented with rosemary and lemon juice. Perfect for a spring brunch.
Angel hair pasta with a butter, cream, Parmesan sauce, and plenty of fresh vegetables - broccoli, zucchini, asparagus, snow peas, tomatoes, garlic and basil.
Classic Chinese American Kung Pao Chicken, with boneless skinless chicken breasts, sesame oil, chili peppers, ginger, and peanuts.
Savory cherry chutney-like compote made with fresh cherries, walnuts, shallots, rosemary, honey, and Port, to accompany pork, chicken, or duck.
Enjoy the bounty of cherry season with easy-to-make frozen yogurt made with fresh cherries.
Get your grill on with tuna kabobs, skewers of marinated fresh tuna, onions, bell peppers, and mushrooms.
Spice up your summer BBQ with a Creole potato salad, seasoned with spicy creole mustard.
American classic chili dog, grilled hot dog on a bun, smothered in ground beef chili sauce, sprinkled with cheddar cheese and onions.
Fennel salad with thinly sliced fennel bulb and a fresh mint vinaigrette.
Grilled flank steak with a sauce of assorted mushrooms, sautéed with butter and shallots and cooked down in a red wine reduction.
Classic French rabbit in Dijon mustard sauce, or Lapin à la moutarde.
Homemade focaccia bread, dimpled Italian flat bread, flavored with olive oil and rosemary.
Seared thick sea scallops served with a simple asparagus and butter sauce.
Classic Spanish tortilla, or a Spanish potato omelette, with the emphasis on potato. Thinly sliced potatoes, fried in olive oil, layered in a pan, covered with beaten eggs, and cooked.
Italian sausages cooked with bell peppers, sweet onions, crushed tomatoes, and garlic. Served in a hoagie roll or over pasta or polenta.
Homemade cinnamon ice cream with a custard base, cream, milk, sugar, and cinnamon.
Salad of thinly sliced artichoke hearts that have been slowly poached in garlic infused olive oil and tossed with herbs.
Simple photo tutorial on how to trim an artichoke down to its heart.
Springtime succotash with medley of corn, carrots, ham, spring onions, and fava beans.
Hot dog slices sautéed in butter with onions, with a sour cream sauce. Served with pasta.
So why bother with parsley? It's a bitter herb that not only helps digestion, but makes almost any savory dish taste better.
Elegant steamed asparagus served with a Hollandaise butter sauce.
Tart and tangy rhubarb meringue pie with orange zest, cinnamon, ground ginger, piled high with a light and fluffy meringue.
Quiche Lorraine with a buttery crust and a tender filling with our favorite food group - bacon!