INGREDIENTS: Asparagus: 2 lbs. asparagus, trimmed 1/4 cup grapeseed oil or other neutral-flavored oil Salt and pepper to taste Romesco Sauce: 1 cup Marcona almonds, toasted 10 cloves garlic 1 cup extra virgin olive oil 2 tablespoons sherry vinegar 2 to 3 tablespoons Sambal Olek (see note below) 2 cups roasted red peppers, chopped Salt...Read More

Meat from grass-fed animals is a rich source of heart-healthy omega-3. In addition, this meat also contains higher levels of beta-carotene, vitamin E, as well as conjugated linoleic acids, or CLA, known as a cancer-fighting fat. Lower in fat, cholesterol, and calories, grass-fed meat has a rich, natural flavor. Because these meats are much leaner...Read More

Here’s a great dish for using the fresh whole wheat pasta available from Pensi Pasta! This makes a great vegetarian main course or you can add some grilled shrimp or leftover grilled steak for a heartier meal. INGREDIENTS: 1 pound whole-wheat spaghetti 1/2 cup reduced-sodium soy sauce 2 tablespoons sesame oil 2 tablespoons canola oil...Read More

Not a fan of goat cheese? Feel free to substitute it with feta or blue cheese. Mache, also known as lambs lettuce, has a slightly nutty taste. INGREDIENTS: 2-3 red beets, oven-roasted in foil until tender 1 tablespoon Dijon mustard 1 cup olive oil 1 cup hazelnut oil 1/2 cup apple cider vinegar Salt and...Read More

INGREDIENTS: 1 1/2 cups all-purpose flour 1 1/2 cups quick-cooking oats 1 1/2 cups sugar, divided 1/2 teaspoon baking soda 3/4 cup cold butter 2 cups fresh (or frozen) blueberries 2 tablespoons cornstarch 2 tablespoons lemon juice METHOD: Grease an oblong baking pan (13 x 9 x 2-inches) with nonstick spray (e.g., Pam) or butter...Read More

Allow 4 scallops per person. Rinse scallops gently and dry them with a towel. Sprinkle scallops with sea salt and pepper. Heat equal amounts of olive oil and butter in a nonstick sauté pan. (Adjust oil and butter to the number of servings you’re cooking and the size of the pan.) Cook scallops for 3...Read More

INGREDIENTS: 4 cups all-purpose flour 1 pound butter, room temperature (use a good flavored butter like Kerrygold or Plugra) 1 cup sugar 1 tablespoon vanilla METHOD: In a large mixing bowl, mix flour and butter together until creamy. Add sugar and mix until the dough is creamy and smooth. Add vanilla and blend until the...Read More

INGREDiENTS: 2 lbs. garnet yams 2 tablespoons butter 2 tablespoons olive oil Sea salt 5 cloves garlic, pan roasted 1/2 cup brown sugar 6 tablespoons butter 2 tablespoons maple syrup 1/2 cup heavy cream Roasted pumpkin seeds, garnish Salt and pepper METHOD: Heat a large pan of water to a boil. Peel 2 lbs. of...Read More

This is a nice first course for four people or a meal for two. It is a study of contrasts and complements. The oils of the avocado soothe the mild heat of the chili on the mango and the crisp texture of the lettuce and shrimp contrast with the buttery and smooth qualities of the...Read More

Here’s a classic cream soup that is especially good with the first asparagus of spring. INGREDIENTS: 2 pounds asparagus (about 2 bunches), thin to medium stalks are best 1 large onion, chopped 3 tablespoons unsalted butter 5 to 6 cups homemade chicken broth 1/2 cup heavy cream 1/4 teaspoon fresh lemon juice Salt and white...Read More