September Recipe - Grillled Sweet Potatoes With Cilantro-Lime Dressing
INGREDIENTS 3 tablespoons lime juice 3 tablespoons white wine vinegar 2 tablespoons honey 3 tablespoons fresh cilantro, minced 2 tablespoons minced shallot 1/4... read more
Programs
August Recipe - Grilled Steak with Thai Summer Salad
INGREDIENTS1/3 cup lime juice 3 tablespoons fish sauce 1 tablespoon reduced-sodium soy sauce 4 teaspoons sugar 1 shallot, finely chopped 1 Thai chiles, stemmed,... read more
July Recipe - Grilled Summer Vegetable Salad with Chickpeas and Basil
INGREDIENTS 2 tablespoons extra-virgin olive oil, plus more for oiling the grill 1 yellow bell pepper, cored, seeded and quartered 1 red bell pepper, cored,... read more
June Recipe - Grilled Chicken with Cucumber-Melon Salsa
INGREDIENTS 2/3 cup (1/2-inch) cubed honeydew melon 2/3 cup (1/2-inch) cubed cantaloupe 1/3 cup diced peeled English cucumber 1/3 cup diced red onion 2 1/2... read more
May Recipe - Spring Peas and Shrimp Stir-Fry with Ginger-Soy Glaze
INGREDIENTS 2 tablespoons soy sauce 1 tablespoon rice vinegar 5 tablespoons vegetable broth 2 teaspoons toasted sesame oil 1 tablespoon finely chopped ginger 1... read more
April Recipe - Roasted Asparagus with Garlic and Parsley
INGREDIENTS 1 1/2 pound asparagus, ends trimmed 2 tablespoons finely chopped parsley 3 cloves garlic, thinly sliced 1/4 cup extra virgin olive oil Salt and... read more
April Cooking Class Recipe - Rice Pilaf With Fresh Vegetables (Stove Top)
INGREDIENTS 1 cup basmati rice 1 large onion diced 3 cups chicken stock 1 bay leaf ¼ cup fresh English peas ¼ cup diced carrot ¼ cup asparagus, chopped ½... read more
April Cooking Class Recipe - Braised Corned Beef Brisket (Oven-Made)
INGREDIENTS 1 3-4 lb brisket 2 Bay leaves 2 tbs coriander 2 tbs celery seed 5 cloves crushed garlic 3 sprigs fresh rosemary 2 large onions cut into quarters 6... read more
April Recipe - Spinach and Strawberry Salad
INGREDIENTS 1/2 shallot, finely chopped 2 tablespoons raspberry vinegar 2 tablespoons extra virgin olive oil 1/2 pound baby spinach 1 cup strawberries, thinly... read more
March Cooking Class Recipe - Tuna Salad
INGREDIENTS 2 cans chunk light tuna in olive oil (drained) 2 tablespoons capers 4 tablespoons chopped fresh parsley 4 tablespoons extra-virgin olive oil 2... read more