Yield: 8 servings Give this salad at least 4 hours to marinate. It’s even better the next day! Ingredients for vinaigrette: 1/2 cup olive oil 1/4 cup white wine vinegar 1 tablespoon Italian seasoning 1 tablespoon Dijon mustard 1 tablespoon minced garlic 3/4 teaspoon salt 1/2 teaspoon ground black pepper Ingredients for salad: 3 cups […]
Yield: 4 servings My friend Bobby taught me how to grill bison steaks. The method is simple – let the meat rest at room temperature in a salted red wine marinade. Place the steaks over the grill, sear them on each side and then, and this is where there’s a twist, dip them in soy […]
Yield: 4 servings With a deep, rich flavor, this sea bass stands alone. A fresh slice of lemon might be nice, but even that’s not necessary! This works great with halibut too. Ingredients: 2 teaspoons paprika 1 teaspoon garlic salt 1 teaspoon dried thyme ½ teaspoon black pepper ¼ teaspoon cayenne pepper 2 tablespoons grape […]
Yield: 8 5-inch square tarts (perfect as a starter, light meal or side dish) To make these little tarts even more savory, I added some chopped Canadian bacon to the mushroom saute. You may skip this step and they’re still delicious! Ingredients: 1 package frozen puff pastry sheets (2 sheets), thawed olive oil 12 ounces crimini […]
Yield: 4 servings This recipe was inspired by the herbs in my garden. Traditionally, chimichurri is made with fresh parsley, garlic, vinegar, olive oil and red pepper flakes. Herb-y and fresh it adds great flavor to steak, chicken and seafood. In this version, I substitute cilantro and lemon juice with great results. I served it […]
Yield: 2 servings You can always grill more chicken and use it in another dish during the week, such as Grilled Lemon Chicken Salad. I recommend using a mandolin to slice the zucchini. Ingredients: 2 chicken breasts 2 lemons olive oil salt and pepper 2 medium zucchini, thinly sliced lengthwise into ribbons 1 cup corn […]
Yield: 4-6 servings If all you want is pesto sauce, simply follow Step 2. Leftover pesto may be frozen in an ice cube tray for later use. Ingredients: 40 grams basil leaves (about 2-3 bunches) 40 grams pine nuts 100 grams Parmesan cheese, grated 2 cloves garlic 3/4 cup olive oil salt to taste 1 pound […]
Yield: about 4 cups I made this one morning before anyone woke up. It’s that fast and that simple, and yes – that good! I infused mine with lavender from the garden, adding a fabulous, floral note. Ingredients: 3 lbs strawberries, washed and hulled 1 cup sugar ½ cup water optional: 10 lavender sprigs Method: […]
Yield: 4 small tartlets or 1 9-inch tart I’ve always used my Mom’s recipe for pie crust. It’s a simple, straight forward, butter-based crust. No chilling required. Nothing fancy. Maybe that’s why it works. Every. Single. Time. I use mini tart pans with removable bottoms or 1 9-inch tart pan with a removable bottom. Left over dough may […]
Yield: 4 burger patties For a vegan version of these burgers, replace the egg by mixing 1 tablespoon flax meal with 3 tablespoons water. Allow mixture to sit for 2 minutes before using. These are delicious topped with avocado, salsa and melted jack cheese. If you cook your own black beans for this recipe, cook a […]
