South-of-the-Border Steak Salad with Grilled Pepper and Corn Salsa
This is an ultimate summer salad, full of ingredients just begging to be picked up fresh at the farmers’ market. It’s a hearty dinner salad, but also makes great potluck or picnic fare.
Continue reading » »Open-Faced Tomato Avocado Sandwich
This sandwich embodies all sorts of nutritional virtues: whole grains, healthy fats and fresh vegetables. But really it does even more than that . . . it exemplifies how enjoyable even the simplest fresh food can be.
Continue reading » »Mahogany Grilled Chicken
To me there’s something beguiling about a bronzed chicken leg fresh off the grill, and these most certainly fit that bill. Serve with fresh, creamy (easy) Romaine Slaw for a nice contrast of tastes and textures.
Continue reading » »Romaine Slaw
Somewhere between a salad and a slaw, this dish makes a great side for grilled chicken or ribs.
Continue reading » »South of the Border Melizansalata
I created this eggplant dip for a class I’m teaching at Rancho La Puerta Spa in Mexico to take advantage of all the gorgeous vegetables in their organic gardens. It’s a spin on one of my favorites from Greece—melinzansalata.
Continue reading » »Farrotto and Eggplant Stacks with Summer Pesto and Salsa Fresca
These stacks bring the best of summer together in an impressive dish. Deconstructed, any of the elements makes a fine meal on its own.
Continue reading » »Sweet Pepper Confit
Summer vegetable confits, like this one from sweet peppers and garlic, are exceptionally versatile in the kitchen; the ultimate summer convenience food.
Continue reading » »Fennel, Red Onion and Blood Orange Salad with Miso-Orange Vinaigrette
I dare you to attach the word “deprivation” to this salad. The bitter blood orange, the earthy miso, the crunchy fennel, the hit of sweet juice and the bite of arugula all come together in a festival of flavors and textures.
Continue reading » »Mushroom “Farrotto” with Roasted Butternut Squash and Shallots
Farro is an ancient strain of emmer wheat that, when cooked in this manner, has a texture similar to risotto. You can find it in many specialty shops and also online at ChefShop.com.
Continue reading » »Fusilli with Artichokes and Swiss Chard
I love this dish. It’s winter and spring and light and creamy all at the same time . . . the perfect pasta to feast on at the end of April.
Continue reading » »ON THE MENU THIS WEEK
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