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All Recipes or Posts by Amanda Cushman

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Roasted Beet Salad with Citrus, Shallot and Mint

Roasted Beet Salad with Citrus, Shallot and Mint

This is such a simple salad and can be eaten all year round. I often use different herbs such as rosemary, basil or chives, but for this time of year, I love it with fresh mint. Ingredients 2 pounds beets, trimmed, washed, cut into 2 inch chunks 2 shallots, halved, thinly sliced and sautéed for […]

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Stuffed Eggplant - Vegetarian

Stuffed Eggplant – Vegetarian

This is a wonderful dish as a side for a Greek dinner or an entree for anytime of the year. You can change the cheese to suit your tastes or omit it for a vegan version of this classic dish. Stuffed Eggplant with Feta- Imam Bayildi Serves 8 Ingredients 4 medium eggplants or zucchini Salt […]

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Roasted Brussels Sprouts with Bacon and Shallots

Roasted Brussels Sprouts with Bacon and Shallots

My favorite way to cook many vegetables is to roast them. The caramelization that occurs is so delicious and Brussels sprouts are one of those vegetables that change completely by roasting and become almost addictive. I often add big chunks of red or yellow onion and fresh herbs such as rosemary and thyme to the pan, […]

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Best Ever Crab Cakes

Best Ever Crab Cakes

It’s a snow day today and Herman’s birthday is coming this week. I thought I would work ahead and start making some of the appetizers for a soiree I am hosting for him. Crab cakes are on the menu so why not make them ahead. They freeze well and it was the perfect zen project […]

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