Recipe for Syrian Kafta Kabobs
chilled pea and leek soup with mint
Zucchini stuffed with ground meat, rice, dill and fresh mint.
Asian inspired pasta with salmon and green beans.
Curried Chicken in Cardamom Infused Coconut Sauce
Tunisian Fish Stew
Wild mushrooms top this super creamy polenta. It's made creamy (and delicious) with the addition of goat cheese.
Deep Fried Pickles! If you haven't given this comfort food a try you are missing out!
Fried Tamarind Prawns - Sweet, Sour And Salty.
Quick to make and hands-on fun to eat, Mussels in Tarragon Cream Sauce make a delicious main course for two or a sociable starter for four.
red wine braised beef, sunchoke creamed spinach, and roasted asparagus
BLP Soup (that's bacon, leek, and potato) a light and creamy springtime lunch.
Fig, Bacon, & Bleu Cheese Pizza Served with a Little Madness.
A healthy and comforting lentil and tomato stew flecked with toasted almonds. An Indian speciality by name Tomato Dal
An excellent combination of warm comforting food and fresh Spring vegetables.
Lobster tails prepared in a rich and buttery vermouth sauce.
Asparagus, Peas & Favas with Basil.
Savory Stuffed Meatloaf - Meatloaf stuffed with a swirl of Ritz cracker stuffing and topped with a orange-A1 sauce glaze.
a splash balsamic vinegar gives regular puttanesca and tangy kick -- perfect for polenta!
Slow-roasted cherry tomatoes, drizzled with organic olive oil.
Clam and Braised Pork belly soup - a modern take on clam chowder
Saffron Risotto with Pancetta, Peas and Red Onion
Buckwheat Apple-Cardamom Pancakes
Leek and Porcini Risotto ... who needs meat?
Ma Po Tofu
Asparagus/Tri-tip Satay with peanut sauce.
This vegan pea and asparagus risotto made with arborio or brown rice is full of seasonal veggies and light lemon flavors
5 tips for the PERFECT steak.
Gorgeous pasta lined up for my Artichoke and Cremini tortellini!
A mild and interesting fish curry
Slow smoked BBQ ribs with a dry rub
Homemade Pizza topped with Pepperoni and Mushrooms
Inspired by Mark Bittman's Pizzocheri. I had to make a few changes though, so we have to call it Pizzocheri-ish.