This slow-roasting method allows the natural sugars in the cipollini onions to caramelize and break down into sweeter compounds, making them an ideal side dish for grilled steaks or chicken. Or, add to an appetizer charcuterie or cheese platter for a unique tidbit. INGREDIENTS: 4 – 6 tablespoons unsalted butter 2 pounds cipollini onions, peeled...Read More

INGREDIENTS: For Gnocchi: 3/4 cup packed chopped herbs (parsley, cilantro, basil) 2 tablespoons minced green onions 15 ounces fresh ricotta cheese 3/4 cup freshly grated Parmesan cheese 1 1/4 teaspoons kosher salt 1/4 teaspoon black pepper 1 cup flour For Salsa Verde: 1 cup chopped, packed herbs (parsley, cilantro, and basil if in season) 1...Read More

INGREDIENTS: 1  7.75 oz. can premium salmon (Dave’s Gourmet is the best) 1/4 cup finely chopped onion 1/2 cup whole wheat bread crumbs 1 egg 1 tablespoon lemon juice 1 teaspoon grated lemon peel 1/2 teaspoon rosemary, crushed 1/8 teaspoon pepper Vegetable oil Drain and flake salmon, reserving 2 tablespoons of liquid METHOD: Combine salmon,...Read More

INGREDIENTS: 1/2 cup fresh basil, chopped 3 oranges, juiced 2 tablespoons roasted shallots, chopped 3 tablespoons sugar or honey 1 teaspoon salt 1/2 teaspoon ground black pepper 3/4 cup white wine vinegar 1 cup olive oil METHOD: Combine all ingredients together, except oil, in a blender. Slowly add olive oil while the blender is running....Read More

INGREDIENTS: 2 tablespoons unsalted butter 1 tablespoon olive oil 2 tablespoons minced garlic 2 tablespoons chopped shallot 10 prawns (size #16-20), deveined and tails removed 8 ounces fresh white fish, cut into large cubes 1 tablespoon sundried tomatoes in oil, chopped 1/4 lb. fresh sundried tomato pasta 1 ounce dry white wine 1 ounce fish...Read More

INGREDIENTS: 12 large scallops, patted dry with white muscle pulled off 3 tablespoons unsalted butter 1 lb. chanterelles, morels, or other mushrooms, cleaned and sliced 1 large shallot, finely minced 10 black peppercorns, toasted in a pan on the stove (this kills the heat of the pepper, leaving behind the fruity flavor. Toast until you...Read More

INGREDIENTS: 1 cup rich, whole milk 1/3 heavy cream 1/4 cup sugar 5 ounces best-quality semisweet chocolate, chopped METHOD: Combine the milk, cream, and sugar together in a saucepan and heat until it just comes to a boil. Turn off the heat. Stir in the chocolate and gently whisk the mixture until the chocolate has...Read More

This refreshing beverage is reminiscent of the rose-colored iced drinks served at Caribbean street carnivals. For best results, make the tea the night before serving. This drink is perfect for serving with brunch, too! INGREDIENTS: 1/2 cup Hibiscus Cooler tisane* 4 cups boiling water 1/2 cup sugar (or to taste) 1 quart chilled pineapple juice...Read More

INGREDIENTS: 1 banana, sliced and frozen until firm 1/2 cup silken tofu 1/2 cup soy, almond or rice milk 2 tablespoons unsweetened cocoa powder 1 tablespoon honey or agave syrup METHOD: Slice the banana and freeze until firm. Blend tofu, milk of choice, cocoa, and honey in a blender until smooth. With the motor running,...Read More

INGREDIENTS: 1/2 cup water 7 almonds 4 teaspoons sunflower seeds 4 pitted dates 1 lb. spinach, OR other dark leafy green vegetable METHOD: Soak the nuts and dates in water overnight. Run the mixture through a Champion juicer alternating with approximately 1 lb. or leafy greens, such as spinach, comfrey, parsley, etc. Add a small...Read More