Minted Zucchini Fritters with Lemon Yogurt Sauce, Garlic Marinated Lemon Swordfish Kebobs , Mixed Greens with Crispy Feta Chunks, Grilled Figs with Honey Yogurt Drizzle
Public Cooking Class – Trip to Tuscany
Menu: Crostini with Fresh Ricotta and Oven Roasted Peppers, Chicken with Prosciutto and Basil, Fennel and Watercress Salad with Lemon Vinaigrette and Shaved Parmesan, Broccoli Rabe with Garlic, Chocolate Almond Biscotti
Healthy Mediterranean – Hands on Class
Spinach and Feta Phyllo Triangles, Halibut Skewers with Lemon and Herbs, Mediterranean Chick Pea Salad with Parsley and Mint, Eggplant Caponata, Semolina Almond Cakes with Glazed Strawberries
Public Cooking Class – Plant Based Dishes for Life
Menu: Tempeh Saute with Mushrooms and Miso Dressing, Quinoa Kale Fritters, Best Ever Falafel with Tahini Lemon Sauce, Thai Vegetable Curry, Blueberry Crisp
Greek Island Cooking – Demo Class
Crostini with Olive Caper Tapenade, Chicken skewers with Lemon and Herbs, Quinoa Tabouleh, Semolina Almond Cake
Mediterranean Hands on Class for Five
Private hands on class; Greek Leg of Lamb with Rosemary and Garlic, Mixed Greens with Fried Feta, Persian Jeweled Rice, Semolina Cake with Almonds and Lemon Glaze
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, […]
Cooking with Fresh Herbs
One of my favorite ways to enhance a dish is with the use of fresh herbs. Not only are they flavorful and healthy, they also add an extra dimension to recipes that make the dish come alive. I often grow my own and find certain herbs such as basil, mint, chives, rosemary and thyme very […]