Green deviled eggs! Hard boiled egg halves, stuffed with avocado guacamole.
Vibrant green, luxurious nettle soup made with nettle tops, shallots, celery, potatoes, stock, cream.
Swiss chard sautéed with shiitake mushrooms and sprinkled with Parmesan cheese.
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 water infused with bay leaves, garlic, salt, and olive oil.
Creamy and richly flavored soup with russet potatoes, sharp cheddar cheese, and Guinness stout
Authentic New Orleans bread pudding with French bread, milk, eggs, sugar, vanilla, spices, and served with a Bourbon sauce.
Grapefruit halves, sprinkled with brown sugar and broiled.
Pork chops, brined overnight in a salt sugar solution, seared and served with parsley lemon garlic gremolata
Mashed parsnips and Yukon gold potatoes mashed with butter, chives, and parsley.
Quick and easy coconut curry with shrimp simmered in the curry sauce.
Savory Indian-style coconut rice, with onions, garlic, grated coconut, cardamom, cloves, and cinnamon.
Seared lamb loin chops, served with chimichurri sauce of mint and parsley.
Tangy minty chimichurri sauce with fresh mint, parsley, and garlic.
Crispy thin chocolate cookies, with a touch of spice.
Classic cream of celery soup with celery, onion, leeks, garlic, stock and a little cream.
Best turkey meatballs ever, with cremini and shiitake mushrooms, onions, garlic, and herbs.
Chuck roast, slow cooked on low heat in a braise of barbecue sauce, then shredded and served over sandwich buns. Great for big parties.
Asian inspired crab cakes with fresh crab meat, lime, ginger, and sriracha.
Broccoli slaw, a coleslaw made with broccoli stems, cabbage, and carrots, with a tangy cranberry orange dressing.
Simple nourishing soup with cabbage, chicken stock, onions and tomatoes.
Chicken breasts in a creamy Dijon mustard sauce with shallots.
Healthy green smoothie with banana, pineapple, spinach, and Greek yogurt.
Black-eyed Pea Salsa with green chiles, onions, red bell pepper, served with jack cheese quesadillas
How to make gremolata, a savory condiment of parsley, garlic, and lemon zest.
Color beet salad with orange slices, kale, and toasted pistachios.