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    8 Recipes

    Sort by: Newest | Rating | Photos | Time to Make | A-Z

    This started as a way to use up all the leftover raw veggies in my fridge, but turned into something better when hubby brought home a loaf of free artisan como bread! Great main dish for vegetarians or side dish for chicken, pork or fish.

    Recipe #263427

    Use an assortment of Wild Mushrooms - Chanterelles, Lobster Mushrooms, Shitake and Mitake make a good combination.

    Recipe #259505

    This amazing soup wins my personal chef clients over every time!! Nutritious, and loaded with fiber, this is great winter food!

    Recipe #258122

    These ribs step away from the usual sweet bbq'd version, and have a place in the heart of those who love buffalo wings. Serve the ribs with celery sticks & a chunky, creamy blue cheese or roquefort dressing for dipping. GO AHEAD - Dunk each rib into the dressing and follow with a bite of celery! YUM!

    Recipe #230696

    Make it ahead of time and then cut it into wedges, like a cake. The layers of roasted vegetables look so beautiful. One adaptation that I do, is put a whole layer of goat cheese in the center - its wonderful. Another thing I've done is to make a light basil vinaigrette to drizzle over each serving. Either of these things (or both) really put this dish over the top!!

    Recipe #230689

    This is a great recipe for getting a meal on the table fast. It also works great without a pressure cooker....just simmer about 20 minutes longer until the chicken starts to fall apart. I also feel strongly about not using chicken stock w/MSG in it - buy the all-natural kind! Its so much better!

    Recipe #211658

    The unique flavor in this flank steak comes from jalapeño powder - a potent green powder that is literally made from fresh jalapeños! If you can't find it, try using fresh chopped jalapeños for a similar flavor. NOTE: Flank steak is meant to be cooked rare to medium-rare, and will become tough if cooked longer. Don't forget to slice across the grain of the meat. Flat Iron Steak works great with this too!

    Recipe #208115

    If you haven't tried a peppadew yet - you are missing out! :) These lovely, piquant pickled baby bell peppers are sweet with a little kick of heat. I had some leftover peppers from an antipasto platter I did for a party, and decided to use them in mini-quiches for a vegetarian appetizer. They are wonderful and unusual!

    Recipe #208116


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