May 10, 2016
1 2/3 C. quinoa, rinsed1/3 C. Extra virgin olive oil1/3 C. balsamic vinegar2 Tbsp. maple syrup1 C. craisins1 C. toasted chopped pecans½ sweet red pepper cut in ¼ inch cubes4 green onions sliced thin diagonallyCook quinoa in 3 C. water for 20 minutes. Fluff with a fork...
May 3, 2016
3 C. cleaned, chopped kale2 Tbsp. olive oil1 medium onion sliced in ¼ inch half moons½ tsp. brown sugar1 Tbsp. balsamic vinegarHeat olive oil in a large sauté pan and fry onions until they start to turn golden brown. Add sugar to enhance caramelization. Watch...
Apr 26, 2016
1 T olive oil8 pork chops¾ C. seedless raspberry jam4 T Dijon mustard3 T raspberry or balsamic vinegar1 ½ tsp. crushed thyme1 ½ tsp. orange zestCombine all ingredients, but olive oil and chops, in a pan. Cook down until reduced to a thick glaze consistency.Fry chops...
Apr 19, 2016
Note: This is a complex recipe. I recommend separate steps to make it easier. The marinade, pesto stuffing, and demi-glace can be made up to three days ahead and kept in the refrigerator until you put all together, cutting down on the total finish time. The sauce,...
Apr 12, 2016
An eight boned rack of lamb½ C. finely grated Asiago cheese½ C. breadcrumbs¾ tsp. finely chopped fresh rosemary1 ½ Tbsp. chopped parsley½ tsp. lemon zest¼ tsp. salt1/8 tsp. black pepper1 ¾ Tbsp. olive oil¼ C. Dijon mustardPreheat oven to 475ºF. Wash with water and pat...
Apr 5, 2016
450º F4 – 6oz. salmon filets½ C. fresh squeezed grapefruit juice from 1 – 2 grapefruits (reserve peel)10 large rose geranium leaves, finely chopped1 ¼ C. Chardonnay2 medium French shallots, diced2 Tbsp. raspberry vinegar3/4C. Chilled butter cut into small...
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