Mini Ahi Tuna Burgers with Wasabi Mayonnaise, Crispy Snapper with Caper Dill Sauce, Thai Shrimp Salad with Peanuts and Cilantro, Black Bean and Mango Salad with Lime Vinaigrette, Coconut Meringues with Fresh Berry Sauce
Minted Zucchini Fritters with Lemon Yogurt Sauce, Garlic Marinated Lemon Swordfish Kebobs , Mixed Greens with Crispy Feta Chunks, Grilled Figs with Honey Yogurt Drizzle
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 A glass of wine will be served in the class, feel free to bring wine if you would like additional glasses.
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
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, […]
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 […]