This makes a nice breakfast or brunch alternative to eggs and bacon. With a small salad it is a light lunch that is filling and full of flavor. The recipe uses Wasa brand Light Rye Crispbreads, but other crackers such as Akmak or toasted slices of dense rye bread will work.  Adjust volumes according to...Read More

If you love the silky texture of mayonnaise, but cholesterol is not your friend, try this cholesterol free substitute. Avocados are a good source of potassium, magnesium, omega 3 and 6, vitamins K, E, B6, and C. Although this mayo is not as flavor neutral as egg based mayo, with a little thought it will...Read More

This basic dressing uses lime juice bolstered with a little rice vinegar for acid. If your limes are really tart, you could use all lime juice, but try to find ripe limes (they will be yellow instead of green) as the rice vinegar adds flavor. You can also use water to lower the acidity if...Read More

This is a simple dish that can be eaten hot or room temperature, as an appetizer or as a light main dish with a salad or soup. You can use other greens in this as well, such as arugula or spinach, and it is a great way to use greens that look less than perfect....Read More

INGREDIENTS: 1/2 cup brown onion, fine dice 1-2 tablespoons olive oil, or as needed 2 bunches dandelions, stemmed, rinsed, and chopped coarsely 2-3 cloves garlic, peeled and de-germed, minced Salt and fresh ground pepper to taste 1/4 to 1/2 teaspoon sugar (taste the greens to see how much you need for balance) 1 cup of...Read More

This recipe came about one morning after we had a “taco night” the evening prior, and I had leftovers. The liquid I used for the basting was part of a margarita that was still on the counter next to the stove. A little hair of the dog, so to speak, and it worked fine. This...Read More

Shirred eggs is not a dish you see often on menus. This dish is usually referred to by its French name, ouefs en cocotte, which simply translated means “eggs baked in a ramekin.” Hidden underneath a layer of softly cooked egg, cream, and butter are savory surprises of your choosing. You can add bits of...Read More

INGREDIENTS: 1/4 lb. bittersweet chocolate, premium quality 1/4 lb. cold, unsalted butter, cut into small pieces 3 eggs 3 egg yolks 3 tablespoons sugar 3/8 cup all-purpose flour, sifted Special Equipment: 5 four-ounce ramekins, buttered and floured METHOD: Preheat oven to 375.° Melt butter and chocolate together over a double boiler or in the microwave....Read More

There are a few variations of this classic salad, and many stories as to its origin. The story that is generally accepted in the restaurant world is that Caesar Cardini invented the recipe “on the fly” once when the restaurant was packed and he was out of some ingredients. Using ingredients he had on hand...Read More

INGREDIENTS: 3 tablespoons oil 3 cups shredded carrots, peeled and trimmed 1/2 onion, sliced finely 2-4 garlic cloves, de-germed and minced 1 tablespoon of herbs of your choice 1/4 cup white wine Salt and pepper to taste METHOD: Heat a large sauté pan over medium-high heat. Add the oil. When the oil begins to shimmer,...Read More