Marinated skirt steak, threaded onto skewers and grilled.
Summery potato salad with new potatoes, green beans, roasted red bell peppers, red onion, olives, parsley, tossed in vinaigrette.
Delicious vegan curry with cauliflower, chickpeas, onion, tomato, and cilantro.
Minty, lemony rice salad made with basmati rice, peas, mint, lemon, and raisins.
Broiled lobster tail with a sauce of brown butter and toasted hazelnuts
Classic guacamole recipe, made with ripe avocados, Serrano chiles, cilantro and lime. Garnish with red radishes or jicama. Serve with tortilla chips.
Spicy jalapeño cornbread with jalapenos, jack cheese, whole corn kernels, cornmeal and flour.
Burrito Bowl! With black beans, rice, avocados, salsa, red cabbage, and lime.
Artichoke heart and leek frittata, perfect for spring!
Salmon chowder with fresh salmon, bacon, leeks, celery, potatoes, stock, and cream.
Spicy deviled jam, made with ham, celery, green onions, and pickled jalapeños.
Hard boiled egg whites stuffed with artichoke heart tapenade and sprinkled with grated cooked egg yolks
Ham and asparagus strata, with rustic bread, egg, Gruyere cheese, milk, cream, ham, and asparagus
Perfect for holiday entertaining! Glazed baked ham with sweet-hot-honey-mustard or honey-thyme glaze.
Pacific black cod (sable fish) cooked in a broth of sake, rice vinegar, soy sauce and oil
Tastes like apple pie! Smoothie with applesauce, almond milk, cashews, dates, and vanilla.
Asparagus spears, boiled until crisp tender, served with grated boiled eggs and a caper vinaigrette.
Classic Italian tomato bread soup, with crusty rustic bread, tomatoes, garlic, onions, stock and olive oil.
Tasty no-bake chocolate peanut butter bars, including kosher substitutions for Passover
Quick and easy spaghetti pasta with clam sauce from minced clams, clam juice, white wine, olive oil, and garlic
Chicken thighs, slathered in herb vinaigrette, roasted on bed of sliced potatoes and shallots.
Large sea scallops, seared and topped with browned butter sauce with capers and lemon zest.
Artichokes braised in white wine and olive oil with shallots, garlic, parsley, and mint.
A ragout of roasted root vegetables—parsnips, carrots, beets, rutabagas—with tomatoes and kale
Classic chicken fried steak, steak cutlets, pounded thin, breaded, fried, and served with country gravy.
Green deviled eggs! Hard boiled egg halves, stuffed with avocado guacamole.