Recipes!

Classic Caesar Salad-Five Stars

Garlic and Anchovies add the salty, pungent flavors critical to punch up romaine lettuce. Crunchy homemade croutons complete this “make again and again” salad that can be eaten as a side or main dish. Add some roasted chicken chunks for a satifying August supper. Romaine lettuce works best for a classic Caesar Salad. Start by […]

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Chopped Salad

About the best Chopped Salad I ever had was at Cowboy Ciao that was once a culinary hot spot in Scottsdale, AZ. They added pecans, roasted pumpkin seeds and Israeli Couscous and tossed in a creamy green goddess styled dressing at the table.  I will emphasize the ingredients are interchangable and open for substition several […]

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Fruit Salad

As we continue our feature of salads and since peaches, nectarines and apriums arrived this week just in time for Memorial Day, we take this opportunity to tell you about a fruit salad that is very special. Developed for a big crowd event, I have adapted this recipe slightly since the first time I served […]

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Innocent Cole Slaw

I almost dislike using the dietary terms vegan, paleo, or no-mayo to describe this recipe but out this is all of that and more. Substitutions are encouraged, to a degree. If you use a toasted sesame oil instead of a golden sesame oil you should only use about a tablespoon because of the stronger flavor. […]

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Strawberry Spongecake

Strawberry season is at its peak on summer solstice. Strawberries are influenced by the amount of daylight hours to fully ripen and maximize sweetness. You can wrap them up and hold them for 24 hours or more until you’re ready to serve.  Now is the prime time of the season to treat yourself and eat […]

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Sweet Potato Gratin

This recipe is an adaptation of my friend Stephanie’s from Water Street Bistro. She gave me the technique a few years ago and this has become a regular in my winter side dish repertoire. Ham, fried chicken, even salmon patties are happy to have this hot dish accompany them and take center stage on the […]

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Fried “Rice” Cauliflower

Whenever I have a big head of cauliflower hanging around, I like to “rice” it, a technique I learned by trial and error. What I found was that the shredded “riced” cauliflower can react a number of ways based on the technique. What I would like to impart in this recipe is how to prepare the cauliflower as a fried rice dish adding a lot of whatever you might have in the refrigerator or leftovers. I also like to make a little omelet and cut it into strips like in Chinese Fried Rice.

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Demystifying Delicata (squash)

Delicata squash is a variety of winter squash with cream-colored cylindrical fruits striped in green or orange that are cooked. As its name suggests, it has characteristically a delicate rind. It is also known as peanut squash, Bohemian squash, or sweet potato squash Preheat oven to 425° Cut off the ends, slice into even rounds […]

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