total posts: 15
Handmade Swiss chard pasta dough.
Crispy crunchy duck legs pan seared and oven finished, cooked on a bed of vegetables.
Crispy fried quail served alongside baked potatoes.
Grilled peach salad with feta cheese, pecans, baby lettuces and balsamic vinegar
A summer bollito misto of vegetables, topped with olive oil and fresh herbs.
Chicken and waffles with a twist: Crispy roast chicken on savory mustard thyme waffle topped with a warm Dijon cream sauce.
Chiles Rellenos, poblanos roasted and stuffed with chicken and queso fresco, served with black beans and rice.
Steamed Artichokes with Herbed Caper Mayonnaise
Orange Carrot Soup with Honey, Creme Fraiche and Toasted Cumin
Cheesy Apple Biscuits with cheddar, apples and rosemary.
Salmon rubbed in sugar, salt and orange, then roasted and served with horseradish creme fraiche.
Greek noodle bowl with feta, olives and cherry tomatoes.
Butternut squash gratin with goat cheese and toasted hazelnuts.
Roast beets topped with sherry vinegar, fresh goat cheese and parsley.
A quick lunch of soba noodles with peas, ponzu and gomasio.