Recipes
Asiago Dijon Chicken
375º F3 Lbs. Chicken cut into drumsticks, thighs, breast quarters, and wings1 C. Dijon mustard2-4 Tbsp. of white wine or 2 Tbsp. lemon juice with 2 tsp. water1 C. breadcrumbs1 C. Asiago cheese, grated fineDry chicken parts. Mix Dijon and wine or lemon water together... read more
Teriyaki Tofu
Ingredients1 Lb. firm tofu¼ C. soy sauce2 tsp. brown sugar1 Tbsp. grated fresh ginger root1 clove garlic, put through press2 Tbsp. lime juice¼ C. minced white onion¼ C. flour¼ tsp. salt¼ tsp. black pepper¼ tsp. coriander¼ cup olive oil + 1 Tbsp. toasted sesame... read more
Roasted Squash Soup with Gruyere
2 C. Roasted acorn or butternut squash with juices3 Tbsp. olive oil1 large onion chopped2 Qts. vegetable stock1 tsp. white pepper¼ tsp. nutmegDash allspice1 C. grated GruyereSauté onions in olive oil until translucent, add white pepper nutmeg, and allspice.Add Squash... read more
Steamed Artichokes with Low-Fat Dipping Sauce
4 Artichokes, stem sliced off and washed wellWater2 cloves of garlic sliced thinly1 large bay leaf4 individual cloves¾ C. non-fat yogurt2 Tbsp. mayonnaise2 tsp. Worcestershire sauce1 clove garlicPlace in a large pot with lid, water so the level is about an inch below... read more
Quinoa Salad
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... read more
Kale with Carmelized Onions and Basamic Vinegar
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... read more
Raspberry Glazed Pork Chops
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... read more
Pesto Stuffed Flank Steak with Sundried Tomato Cream Sauce
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,... read more
Dijon and Herb Crusted Rack of Lamb
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... read more
Salmon with Rose Grapefruit Sauce
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... read more
