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Shrimp, scallops and crabmeat sauteed in a white wine and lemon sauce and tossed with hot cooked pasta shells. Every time I cook for a large group, this is requested. Great tasting and really simple to make!
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Delicious broiled portobello mushrooms layered with goat cheese, roasted beets, and a pseudo aioli sauce.
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Rich, cured prosciutto and peppery arugula lettuce are a match made in pizza heaven.
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Roasted butternut squash, cashews, and farfalle pasta are combined with vegetable broth and miso to create this comforting vegan alfredo.
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Roasted frozen corn is tossed with fresh vegetables and a chipotle chile dressing to make a great salsa for topping tacos, rolling in burritos, or piling on chips.
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Aside from its exquisite taste, the best thing about this stew is that it takes only 15 minutes of your time...next, it simply simmers on the stove-top until done.
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Decadent, succulent and exotic, this casserole is made with modest ingredients: lamb shanks and vegetables including lentils and chickpeas, seasoned with Middle Eastern spices.
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This is a basic recipe that you can play with for seasonings and ingredients. My first batch was good, but since then I've experimented with more or less spice, other veggies like mushrooms, and meat. It's different every time I make it now. Serve over basmati rice with naan bread.
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There is never a bad time for chef Pierre Schaedelin's slow-cooked ribs recipe.
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A pork tenderloin covered with an aromatic fennel rub is wrapped in bacon and roasted to perfection in this Italian-inspired recipe.
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In Seville, garbanzos con espinacas is a popular dish served in both fine restaurants and tapas bars.
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A fresh and citrusy salad of fennel, red onions, hearts of palm, grapefruit, and Gorgonzola tossed in a grapefruit vinaigrette - perfectly refreshing for the warm weather!