• Perfect Guacamole

    Classic guacamole recipe, made with ripe avocados, Serrano chiles, cilantro and lime. Garnish with red radishes or jicama. Serve with tortilla chips.
  • Jalapeño Cornbread

    Spicy jalapeño cornbread with jalapenos, jack cheese, whole corn kernels, cornmeal and flour.
  • Black Bean Burrito Bowl

    Burrito Bowl! With black beans, rice, avocados, salsa, red cabbage, and lime.
  • Artichoke Leek Frittata

    Artichoke heart and leek frittata, perfect for spring!
  • Salmon Chowder

    Salmon chowder with fresh salmon, bacon, leeks, celery, potatoes, stock, and cream.
  • Deviled Ham with Pickled Jalapeños

    Spicy deviled jam, made with ham, celery, green onions, and pickled jalapeños.
  • Eggs Mimosa with Artichoke Tapenade

    Hard boiled egg whites stuffed with artichoke heart tapenade and sprinkled with grated cooked egg yolks
  • Ham and Asparagus Strata

    Ham and asparagus strata, with rustic bread, egg, Gruyere cheese, milk, cream, ham, and asparagus
  • Glazed Baked Ham

    Perfect for holiday entertaining, glazed baked ham with sweet-hot-honey-mustard or honey-thyme glaze.
  • Pan Simmered Pacific Black Cod

    Pacific black cod (sable fish) cooked in a broth of sake, rice vinegar, soy sauce and oil
  • Apple Pie Smoothie

    Tastes like apple pie! Smoothie with applesauce, almond milk, cashews, dates, and vanilla.
  • Boiled Asparagus with Sieved Eggs and Caper Vinaigrette

    Asparagus spears, boiled until crisp tender, served with grated boiled eggs and a caper vinaigrette.
  • Tomato and Bread Soup (Pappa al Pomodoro)

    Classic Italian tomato bread soup, with crusty rustic bread, tomatoes, garlic, onions, stock and olive oil.
  • Chocolate Peanut Butter Bars

    Tasty no-bake chocolate peanut butter bars, including kosher substitutions for Passover
  • Spaghetti with Clams

    Quick and easy spaghetti pasta with clam sauce from minced clams, clam juice, white wine, olive oil, and garlic
  • Herb Roasted Chicken Thighs with Potatoes

    Chicken thighs, slathered in herb vinaigrette, roasted on bed of sliced potatoes and shallots.
  • Seared Sea Scallops with Browned Butter Caper Sauce

    Large sea scallops, seared and topped with browned butter sauce with capers and lemon zest.
  • Braised Marinated Artichokes

    Artichokes braised in white wine and olive oil with shallots, garlic, parsley, and mint.
  • Roasted Root Vegetables with Tomatoes and Kale

    A ragout of roasted root vegetables—parsnips, carrots, beets, rutabagas—with tomatoes and kale
  • Chicken Fried Steak

    Classic chicken fried steak, steak cutlets, pounded thin, breaded, fried, and served with country gravy.
  • Guacamole Deviled Eggs

    Green deviled eggs! Hard boiled egg halves, stuffed with avocado guacamole.
  • Nettle Soup

    Vibrant green, luxurious nettle soup made with nettle tops, shallots, celery, potatoes, stock, cream.
  • Sautéed Swiss Chard with Shiitake Mushrooms

    Swiss chard sautéed with shiitake mushrooms and sprinkled with Parmesan cheese.
  • Corned Beef and Cabbage

    Corned beef and cabbage prepared two ways, one baked with cloves and sweet hot honey mustard, the other boiled in spiced water.
  • Cod Poached in Court Bouillon

    Cod poached in water infused with bay leaves, garlic, salt, and olive oil.
  • Potato Cheddar Guinness Soup

    Creamy and richly flavored soup with russet potatoes, sharp cheddar cheese, and Guinness stout