Archive of Past Classes

2017

January • Farm-to-Fork
• Beet Salad with Horseradish Creme Fraiche & Pistachios
• Creamed Chicken, Apples & Walnuts with a Biscuit Topping
• Boned Leg of Lamb with Orange-Herb Stuffing
• Mushroom & Leek Pie
• Roasted Butternut Squash Hash with Poblano Peppers

January • Fresh Pasta & My 4 Best Pasta Sauces
• Fresh Pasta
• Bolognese Sauce
• Wild Mushroom Ragu
• Marinara Sauce
• Lemon Sauce

January • Healthy Cooking
• Beef Stew with Fennel & Shallots, 318 calories
• Grilled Portobello Mushrooms with Thyme & Garlic on Toasted Whole-Grain Bread, 68 calories
• Baby Beets & Carrots with Dill, 68 calories
• Two-Potato Gratin, 174 calories
• Baked Apples with Cherries & Almonds, 179 calories

January • The Ultimate Super Bowl Party
• Spiced Chickpeas
• Cheese-Stuffed & Bacon-Roasted Jalapeno Poppers
• Roasted Shrimp with Horseradish Ketchup
• Chorizo-Manchego Nachos
• Taco in a Bag
• Bacon-Cheddar Twice-Baked Potatoes

February • Pastry
• Flaky Pastry Dough
• Potato, Onion & Gruyere Galette
• Sweet Pastry (Pate Sucre)
• Lemon-Lime Tart
• Profiteroles with Coffee Ice Cream &  Chocolate Sauce

February • From Your Pantry
• Bacon Cheese Pull-Aparts
• Garlic Asiago Fingerling Potatoes
• Linguine with Toasted Pecan Arugula Pesto
• Pork Chops with Lemon Thyme Cream Sauce
• Beef Fried Rice

February • Dinner for Sweethearts
• Cauliflower Gruyere Soup
• Wedge Salad with Bacon, Maple-Fried Red Onions & Buttermilk Chive Dressing
• Risotto Cakes
• Herb-Brined Pork Chops
• Chocolate Pots de Creme

March • Sunday Dinner
• Garlic & Rosemary-Roasted Leg of Lamb
• Fennel Halves Gratin
• Turkey Cutlets Baked with Gruyere & Onions
• Chicken, Sweet Potato & Bacon Casserole
• Corn, Leek & Chorizo Pudding

March • Lasagne, Risotto & Baked Pasta
• Spinach Lasagna with Sausage
• Risotto with Chanterelle Mushrooms, Caramelized Onions & Parmesan Cheese
• Baked Pasta with Broccoli & Gouda Cheese
• Easy-Baked Ravioli Casserole
• Classic Meatballs with Pasta Sheets

March • Healthy Cooking
• Stuffed Artichokes alla Romana, 117 calories
• Barley & Roasted Tomato Risotto, 285 calories
• Fennel & Leeks with Roasted Onion Vinaigrette, 75 calories
• Cornmeal-Crusted Sole with Chili Vinaigrette, 275 calories
• Almond & Apricot Biscotti, 79 calories

April • Farm-to-Fork
• Spicy Minced Pork in Lettuce Bundles
• Lemony Asparagus Ribbons
• Swiss Chard & Feta in Phyllo Pockets with Yogurt Dill Dip
• Asparagus & Caramelized Leek Bread Pudding
• Lamb Stew with Baby Spring Vegetables

April • Healthy Cooking
• Fava Beans with Garlic, 130 calories
• Asparagus with Hazelnut Gremolata, 37 calories
• Jamaican Barbecued Pork Tenderloin, 180 calories
• Sea Bass en Papillote, 231 calories
• Strawberry-Balsamic Sorbet, 98 calories

April • My Mexican Table
• Yucatan-Style Snapper with Achiote, White Rice & Citrus Salsa
• Roasted Chicken Enchiladas Al Pastor with Tomatillo Salsa
• Grilled Marinated Skirt Steak with Roasted Tomato-Chipotle Salsa
• Seared Spinach with Tequila-Soaked Raisins & Spiced Pumpkin Seeds
• Creamy Rice with Roasted Corn & Poblano Chiles

May • Farm-to-Fork
• Escarole Soup
• Artichokes Stuffed with Garlic & Parsley
• Grilled Asparagus Salad with Lemon-Thyme Vinaigrette
• Herb Crepes with Goat’s Cheese Souffle & Mesclun Salad
• Flank Steak with Thai Salad

May • Healthy Cooking
• Fresh Tomato Soup with Crispy Herb Toasts, 188 calories
• Roasted Rack of Lamb with Parsley Crust, 207 calories
• Two-Potato Gratin, 174 calories
• Sugar Snap Peas with Fresh Marjoram, 59 calories
• Mahimahi with Macadamia Nut Crust with Braised Kale & Cherry Tomatoes, 273 calories

May • Family & Friends
• Herb Green Beans with Feta
• Simple Salad with Mustard Vinaigrette
• Lamb Loin Chops with Chimichurri
• Foolproof Salmon Baked with Olive Oil & Herbs
• Roasted Eggplant with Smoked Almonds & Goat Cheese

June • Farm-to-Fork
• Potato, Squash & Goat Cheese Gratin
• Roast Salmon & Broccoli with Chile-Caper Vinaigrette
• Grilled Vegetable Tart
• Grilled Lime, Ginger & Pepper Chicken

June • Healthy Cooking
• Pita Wedges with Green Olive Tapenade, 143 calories
• Cannellini Beans with Wilted Greens, 143 calories
• Ratatouille with Roasted Tomato Vinaigrette, 71 calories
• Pork Medallions with Five-Spice Powder & Wilted Cabbage, 235 calories
• Fresh Figs with Walnuts & Mascarpone, 71 calories

June • Family & Friends
• Chicories Salad with Mustard Vinaigrette
• Chicken Thighs with Italian Sausage & Spicy Pickled Peppers
• Roasted Carrots, Wheat Berry & Dill
• Roma Tomatoes Stuffed with Parmigiano-Reggiano Risotto

June • Summer Dinner
• Garlic-Rubbed Skirt Steak with Scallion Vinaigrette
• Skillet Corn Bread with Honey Butter & Scallion Butter
• Charred Broccolini with Salami & Burrata
• Santa Maria-Style Beans
• Rustic Apricot Galette

July • Date Night
• Eggplant Marinara Flatbread
• Firecracker Shrimp
• Salad of Fennel, Arugula & Ricotta Salata
• Seared Pork Tenderloin with Roasted Grapes
• Zabaglione with Summer Berries

July • How to Cook in & Care for a Cast-Iron Skillet
• Chicken Under a Brick with Roasted Potatoes & Asparagus
• Mussels, Prawns & Halibut in Coconut Curry Sauce
• Asian Beef with Lettuce Wraps & Sweet Chili Sauce
• Cherry Tomato Tarte Tatin
• Cornbread Pudding

August • Farm-to-Fork
• Mediterranean Eggplant & Barley Salad
• Raw Corn Salad with Balsamic Vinegar
• Bacon, Lettuce & Tomato Panzanella
• Sweet Pepper & Shelling Bean Gratin
• Zucchini & Lemon Cookies

August • Sunday Brunch & Mimosas
• Spanish Tortilla with Chorizo, Piquillo Peppers & Roasted Jalapeno Pesto
• Steak au Poivre with Ratatouille Hash & Poached Eggs
• Baked Orzo with Spinach, Bacon & Feta Casserole
• Bruce Boys Light Pancakes
• Blueberry Cornbread with Ginger-Honey Butter

August • Healthy Eating/Clean Eating
• Gazpacho
• Honeydew Cucumber Soup
• White Bean Salad with Roasted Tomatoes & Arugula
• Fingerling Potato Salad with Fresh Herbs
• Slow-Roasted Salmon with Asian Coleslaw

August • Best of Summer
• Tomato Tart with Whole Roasted Garlic Cloves
• Chilled Cantaloupe Soup
• Tuscan Grilled Zucchini & Summer Squash
• Bacon, Lettuce & Tomato Panzanella with Basil Salsa Verde & Dry-Rubbed Tri-Tip
• Summer Peach Cake

September • Farm-to-Fork
• Baked Tomatoes with Goat Cheese
• Grilled Chicken & Vegetable Kebabs
• Cold-Roasted Chicken & Celery Root Salad
• Succotash Salad
• Beef Tenderloin with Basil Crema & Watermelon-Basil Salad

September • Summer Favorites
• Tomato, Bacon & Gruyere Tart
• Lemon-Pistachio Israeli Couscous
• Pan-Seared Steak with Gorgonzola Mushroom Mac & Cheese
• Baked Sesame-Ginger Salmon in Parchment

September • My Mexican Table
• Mikey’s Caesar Salad
• Shrimp Sautéed with Toasted Garlic & Guajillo Chiles
• Poblano Rice
• Handmade Tortillas
• Grilled Portobello Mushroom Tacos with Salsa Pasilla
• Pumpkin Seed Crusted Salmon with Pipian Verde

September • Healthy Eating/Clean Eating
• Green Bean Fries
• Sautéed Greens with Leeks & Garlic
• Spaghetti Squash with Capers, Tomatoes & Watercress
• Pinto Beans with Stewed Tomatoes & Spinach
• Grilled Lamb Chops & Fingerlings with Arugula Pesto

October • Farm-to-Fork
• Arugula, Pear & Goat Cheese Salad with Pomegranate Vinaigrette
• Mint & Egg Salad
• Blue Cheese, Fig & Walnut Bread
• Spicy Pork Stew with Butternut Squash & Roasted Tomatillo Salsa
• Brussels Sprouts with Sherry Vinaigrette & Prosciutto Bread Crumbs

October • How to Cook Pork
• Pomegranate-Glazed Pork Skewers with Dill-Onion Marinade & Onion-Parsley Salad
• Pork Katsu with Tonkatsu Sauce
• Walnut Pesto-Stuffed Pork Roast
• Baked Beans with Slab Bacon & Breadcrumbs
• Pork Tenderloin with Port-Cherry Reduction & Mashed Potatoes

October • Tamales
• Basic Tamale Batter
• Chicken Tamales with Green Sauce
• Red Chile Pork Tamales
• Sweet Corn, Poblano Chile & Cheese Tamales
• Sweet Tamales with Pineapple & Raisins

October • Fall Dinner for Family & Friends
• Creamy Mushroom Soup
• Grilled Persimmon, Walnut & Goat Cheese Salad
• Andouille & Dijon Polenta
• Cider-Brined Pork with Calvados, Mustard & Thyme
• Rum Apple Cake

November • Date Night
• Roasted Mushroom Melts
• Sicilian Arancini
• Beer-Steamed Shrimp
• Chicken Scaloppini with Mushrooms
• Rich Chocolate Cake

November • Healthy Cooking/Clean Eating
• Firecracker Shrimp
• Pan-Roasted Fennel
• Butternut Squash with Kale & Swiss Chard
• Pork Loin Wrapped in Bacon
• Roasted Turkey Breast with Brussels Sprouts & Delicata Squash

November • Vegetables, Sides & Soup
• Garlic-Rosemary Dutch Baby
• Fried Rice with Bacon
• Roasted Carrots & Bacon
• Rigatoni with Roasted Cauliflower, Currants & Pine Nuts
• Kale Minestrone Soup with Pistou

November • Thanksgiving Table
• Buttery Spiced Peel & Eat Shrimp
• Celeriac Leek Soup
• Twice Baked Potatoes
• Rustic Root Vegetable Mash
• Boudin Blanc-Stuffed Turkey Breasts with Chestnuts

2016

January • Farm to Fork
• Chicken Legs with Fennel & Orange

• Cauliflower & Chorizo Frittata
• Country Pot Roast with Coffee & Whiskey
• Butternut Squash Gratin

January • Fish Favorites
• Fish Stock

• Ceviche with Blood Oranges & Pomegranate
• New England Fish Chowder
• Coconut Kale with Roasted Salmon & Coconut Rice
• Basque Peasant Bacalao with Chiles, Potatoes, Sweet Peppers & Tomatoes over Toast with Tossed Greens

January • The Ultimate Super Bowl Party
• Smoky Beef & Bacon Chili

• Chimichurri Nachos
• Chile-Rubbed Wings
• Stuffed Pretzels
• Spiced Nut Mix
• Tacos in a Bag

February • Dinner for Sweethearts
• Shrimp Wrapped in Pancetta

• Fillet of Beef with Cognac-Mustard Sauce
• Slow-Roasted Salmon
• Cauliflower & Ricotta al Forno
• Chocolate Port Cake

February • Farm to Fork
• Pork & Chorizo Pozole

• Lemon-Herb Sole on Crispy Potato Rafts
• Potato, Leek, Gruyere & Oyster Mushroom Gratin
• Noriega Hotel Cauliflower
• Winter Salad with Whole Citrus Vinaigrette

March • Soup Favorites
• Chicken Stock

• Biba’s Minestrone
• Bacon, Tomato & Cheddar Chowder
• Mexican Meatball Soup
• Spicy Beef with Ramen Noodle Soup
• Sweet Potato & White Bean Soup with Sage-Walnut Pesto

March • Cowgirl Cookin’
• Shrimp-Stuffed Poblanos with Walnut Sauce

• Ranch Panzanella with Avocado
• Cowgirl Steaks with Pink Peppercorns & Red Onion Marmalade
• Arroz Verde (Green Rice)
• Chuck Wagon Beans

March • Farm to Fork
• Zuppa di Farro

• Wild Mushroom Pasta
• Pork au Poivre
• Chicken with Roasted Lemon & Rosemary Sauce

April • Paella, Gumbo & Etouffee
• Make a Roux

• Paella with Chicken & Shellfish
• Chicken & Andouille Gumbo
• Etouffee
• Pasta Jambalaya

April • Dinner for Family & Friends
• Herbed Goat Cheese & Zucchini Tart

• Savory Risotto Cake
• Garlicky Chicken Breasts
• Spinach with Currants, Pine Nuts & Pecorino
• Lemon Cake with Fresh Strawberries

May • Farm to Fork
• Ricotta, Mint & Spring Pea Bruschetta

• Asparagus & Goat Cheese Frittata
• Fresh Pea & Pancetta Risotto
• Curried Chicken & Dumplings

May • Springtime  Dinner
• Poached Garlic Soup

• Piadine with Blue Cheese Caesar Salad
• Delfina’s Spaghetti Pomodoro
• Grilled Chicken with Fennel Spice & Grilled Mushroom Vinaigrette

June • Farm to Fork
• Spicy Shrimp & Cucumber Salad

• Sweet Pepper & White Bean Soup
• Seared Skirt Steak with Peach Chimichurri
• Grilled Eggplant with Greek Yogurt

June • Dining Alfresco
• Pickled Shrimp with Capers

• Lemon-Dijon Salmon with Fennel & Onions en Papillote
• Roasted Corn Salad
• Coleslaw with Lemon-Caper Dressing
• French Potato & Green Bean Salad with Tarragon

June • Just Desserts
• Cherry Gateau Basque

• Italian Ricotta Cheesecake with Orange & Aniseed
• Polenta Cake with Olive Oil & Rosemary
• Coffee-Caramel Custards
• Peanut Butter & Jelly Linzertorte

July • College Bound Kids Learn to Cook
• Red Wine Vinaigrette & Creamy Mustard Dressing
• Individual Omelets & Fillings
• Split Pea Soup with Ham
• Roasted Cauliflower
• Braised Chicken Legs
• Tuscan Chicken Pasta

July • Brunch Anytime
Almond Croissant French Toast

Hanger Steak with Ratatouille Hash
Spanish Tortilla with Roasted Jalapeno Pesto
Fiery Breakfast Potatoes with Eggs & Red Sauce

August • Farm to Fork
• Sweet Corn & Goat Cheese Bread Pudding

• Coconut-Braised Chicken with Chorizo & Potatoes
• Roast Pork Skewers with Ciabatta
• Beer-Marinated Carne Asada with Nopales & Chipotle Salsa

August • Picnic in the Park or Anywhere
• Crunchy Lemon Chicken Sticks

• Savory French Olive Cake with Tomato Sauce
• Chopped Vegetable Tabbouleh
• Pasta Salad with Peas & Summer Beans

August • Cowgirl Cookin’ Part II
• Deviled Eggs with Texas Tapenade

• Texas Sweet Onion Tart with Rosemary & Pequin Chile
• Light Enchiladas Verdes
• Chocolate Whiskey Cake

September • Farm to Fork|
Yellow Gazpacho

• Roasted Pepper Salad with Capers & Basil
• Seared Flank Steak Salad with Crumbled Blue Cheese,
Glazed Onions & Worcestershire Vinaigrette
• Herbed Leg of Lamb with Olive Butter & Roasted Tomatoes

September • Game Day Tailgate Party
Italian Bread Bowl Dip

• Potato Cake with Garlic & Parsley
• Grilled Flank Steak with Cilantro-Scallion Puree
• Green & White Beans in Herb Oil

September • Pork Favorites
Pork Tenderloins with Onion Compote
• Pasta Carbonara
Pork Shoulder Chile Verde
• Pork Fajitas
• Cochinita Pibil with Pickled Onions

September • One-Skillet Wonders
• Chorizo & White Bean Stew with Spinach
• Skillet Chicken Pot Pie with Butternut Squash
• Warm Shrimp & Escarole Salad
• Hanger Steak with Spicy Lemon Couscous
• Mushroom, Leek & Fontina Frittata

October • The Spanish Table
Griddled Shrimp with Garlic & Parsley

Paella with Chicken, Linguica & Clams
Poor Folk’s Potatoes
Roasted Green Peppers with Fried Garlic Chips
Almond Tart with Sweet Basque Cream

October • Farm to Fork
• Butternut Squash Risotto with Fried Sage

• Roasted Acorn Squash with Garlic Butter & Burrata
• Cauliflower Couscous with Manchego & Herb Crust
• Pumpkin Roulade with Ginger Buttercream

October • Tamales
• Basic Tamale Batter

• Chicken Tamales with Green Sauce
• Red Chile Pork Tamales
• Sweet Corn, Poblano Chile & Cheese Tamales
• Sweet Tamales with Pineapple & Raisins

November • Do Ahead Holiday Meals
• Potted Shrimp on Toast with Celery-Radish Salad

• Spice-Rubbed Roast Beef Tenderloin with Red Wine Sauce
• Mashed Potato & Rutabaga Gratin
• Gingerbread-Brandy Trifle

 November • The Thanksgiving Table
• Caramelized Onion & Apple Tarts with Gruyere & Thyme

• Sweet Potato Soup with Chipotles
• Persimmon & Pomegranate Salad
• Pimenton-Roasted Whole Turkey Breast with Chorizo
• Mashed Potatoes with Jalapeno & Cheddar Cheese

2015

February • Valentine’s Dinner
• Grilled Salt & Pepper Shrimp
• Rack of Lamb with Hazelnut Crust & Mustard Seed Vinaigrette
• Thyme-Marinated Grilled Asparagus
• Romaine with Roasted Garlic Dressing & Candied Walnuts
• Almond Lemon Tart

February • Farm t Fork
• Roasted Pork Loin with Slow-Roasted Balsamic Onions & Oregano Mojo

• Butternut Squash Galette
• Chile-Marinated Pork with Vietnamese Brussels Sprouts
• Sweet Potatoes with Bourbon & Maple
• Tangerine Honey Flan

March • Hearty Soup
• White Bean & Pancetta Soup
• Spicy Asian Beef Noodles
• Creamy Spinach Soup
• Curried Parsnip & Apple Soup
• Red Pozole

MarchFarm to Fork
• Arugula & Red Lettuce Salad with Tangerines & Hard-Cooked Eggs
• Provencal Cod Braised in Spicy Tomato, Fennel & Orange Sauce
• Pancetta & Fennel Tart in White Wine Pastry
• Rack of Lamb with Horseradish Crust & Red Wine Jus Lie
• Carrot & Gorgonzola Pie

April • Friends & Family
• Crispy Lamb Dumplings
• Steamed Salmon with Sautéed Spinach & Hazelnuts
• Seafood Lasagna
• Polenta with Chicken, Arugula & Goat Cheese
• Onion Gratin

AprilFarm to Fork
• Carrot & Beet Chips
• Twice-Marinated Beef, Asparagus, Bell Pepper & Bean Salad
• Fish Fillets with Olives & Oregano
• Individual Mini Asparagus Quiches
• Bacon & Swiss Chard Quesadillas

May • Pig, Cow, Lamb, Chicken & a Tart.
• Pork Tenderloins with Dried Cherry Sauce
• New York Steaks with Black Bean Relish
• Lamb Burgers with Green Harissa
• Roasted Garlic-Chile Chicken
• Cheese-Filled Crumb Tart

May • Farm to Fork
• Fava Beans & Ricotta on Buttermilk Crackers
• Roasted Leg of Lamb with Salsa Verde
• Grilled Artichokes with Tarragon-Lemon Aioli
• Leek, Asparagus & English Pea Tart
• Baked Salmon with Leeks & Bell Peppers

June • Farm to Fork
• Shaved Seasonal Vegetable Salad
• Balsamic-Marinated Flank Steak
• Mint & Cumin-Spiced Lamb Chops
• Rustic Escarole & Swiss Chard Torte
• Cherry Buttermilk Clafoutis

June • Summer Favorites
• Grilled Shrimp with Peanut Sauce
• Sautéed Fish with Tomatoes, Capers, Asparagus & Mustard Greens
• Oven-Poached Halibut with Almond Sauce
• Polenta Sandwich with Marinated Eggplant
• Seattle Salad

July • Farm to Fork
• Provencal-Style Stuffed Zucchini
• Almond-Crusted Chicken & Nectarine Salad with Buttermilk-Chive Dressing
• Three-Sisters Summer Salad
• Rib Roast with Gremolata & Fresh Horseradish Cream Sauce
• Spinach, Cherry & Goat Cheese Salad with Warm Bacon Dressing

July • Warm-Weather Cooking
• Corn & Ricotta Pudding
• Fried Catfish with Creamy Mustard Sauce & Peanut Slaw
• Mikey’s Korean Steak Tacos
• Grilled Brats & Red Onions with Parsley Sauce
• Saffron-Rice Pie with Spiced-Tomato Jam

July • Healthy & Fast & Only 300-400 Calories
• Braised Herbed Chicken Thighs
• Balsamic Chicken Breasts with Mushrooms & Greek Quinoa Salad
• Oven-Fried Tilapia with Cheesy Polenta & Warm Spinach Salad
• Orange-Glazed Pork Tenderloin with Cranberry Tabbouleh & Snap Peas
• Carrot Fries with Avocado Aioli
• Coconut Curry Trail Mix

August • Farm to Fork
• Savory Italian Pancakes with Pesto
• Butter-Basted Flat Iron Steak with Blistered Tomatoes & Parsley Noodles
• Almond-Crusted Chicken Tenders with Homemade Ketchup & Mustard
• Saffron Risotto with Vegetables in Curry Cream Sauce
• Fresh Tomato Pie

August • Summer Dinner
• Corn Soup with Lime, Cilantro & Avocado
• Pureed Potato & Fennel Gratin
• Skillet-Grilled Haricots Verts with Lemon & Olive Oil
• Grilled Pork Tenderloin with Fresh Herb Salsa & Broccolini
• Roasted Peaches with Cardamon Sugar & Mascarpone Sauce

August What’s for Dinner!
• Cream of Beet Soup with Cucumbers & Goat Cheese
• Crunchy Sesame Chicken Wings
• Grilled Skirt Steak with Chimichurri
• Linguine with Heirloom Tomatoes & Anchovy
• Watermelon Salad with Ricotta Salata

September • Farm to Fork
• Chopped Salad with Grilled Vegetables & Red Chili Shrimp
• Cucumber-Tomato Salad with Buttermilk Dressing
• Salmon, Mango & Cherry Tomato Cocktail
• Zucchini Fritters with Mint & Dill
• Red Pepper Chicken

September • Make it in 35 Minutes
• Grilled Achiote Shrimp
• Cracked Potatoes with Garlic & Citrus
• Swiss Chard Omelet with Kalamata Olives
• Spaghetti with Tomato Carbonara
• Chilled Peanut Chicken Noodle Salad

September • Small Plates
• Manchego Quesadillas with Roasted Red Peppers & Onions
• Leek & Roquefort Cheese Tartlets
• Swiss Chard, Mushroom & Chorizo Frittata
• Ginger Shrimp Cocktail with Spicy Dipping Sauce
• Cumin-Scented Lamb Kebabs

October • Farm to Fork
• Smoky Pork & Apple Soup with Mustard
• Roasted Pork Loin with Roasted Vegetables & Spicy Tomato Sauce
• Brined & Roasted Cauliflower with Goat Cheese
• Fettuccine with Mushroom-Gorgonzola Sauce
• Gingered Squash Risotto with Glazed Pecans & Fried Sage

October • The Big Melt Down of Baked Pastas
• Ultra-Creamy Macaroni & Four Cheeses
• Vegetarian Lasagne
• Lasagne Bolognese
• Eggplant Lasagne with Parsley Pesto
• Wild Mushroom Lasagne

October • Fall Dinner for Family & Friends
• Sicilian Mushroom Pate on Crostini
• Sweet Potato & White Bean Soup with Sage-Walnut Pesto
• Chicken Breasts Stuffed with Garlic & Herbed Goat Cheese on Buttery Polenta
• Roasted Fall Vegetables with Rosemary & Nutmeg
• Maple-Walnut Chiffon Cake

November • Farm to Fork
Saturday, November 21, 10 a.m.
• Butternut Squash Gratin
• Fettuccine with Spicy Merlot Marinara & Glazed Portobello Mushroom Slices
• Potato Pie with Prosciutto & Smoked Mozzarella
• Roasted Brussels Sprouts with Pancetta & Garlic
• Roasted Apples with Hazelnut, Bitter Chocolate & Lemon Zest

November • Pork Favorites
• Pretzel-Mustard-Crusted Pork Tenderloin Sliders
• Braised Pork Chops with Cipollini & Olives
• Roasted Pork Loin with Juniper Berries & Bay Leaves
• Sunday Gravy with Meatballs & Braciola
• Pork Shoulder Roast with Citrus Mojo & Green Sauce

November • The Antipasti Table
• Arancini (Rice Fritters)
• Chickpeas with Leek Ragu
• Signora’s Peppers
• Tuscan White Beans with Red Onion & Salami
• Baby Artichokes with Garlic, Herbs & Wine

December • Italian Dinner
• Fennel & Lemon Salad
• Cauliflower & Ricotta Gratin
• Baked Polenta Pie with Country Ragu
• Spaghetti with Anchovies & Carmelized Onions
• Caramelized Almond Tart

2014

January • Sunday Night Dinner
Grilled Cheese with Onion Jam, Taleggio & Escarole
Winter Minestrone with Pesto
Roasted Lamb with Rosemary Herb Paste & Salsa Verde
Broccoli Rabe with Sweet Italian Sausage
Butternut Squash with Shallots & Sage

January • Farm to Fork
Meyer Lemon Tart
Fennel & Persimmon Salad with Pistachios
Bread & Cabbage Soup
Mushroom, Ham & Goat Cheese Frittata
Roasted Pork Loin with Walnut-Savory Crust

February • Dinner for Sweethearts
Fried Almonds with Lemon & Rosemary
Pork Chops with Marinated Roasted Peppers
Chipotle Shrimp with Cream Sauce on Griddled Corn Cakes
Lemon Pinon Rice
Zucchini Julienne
Chocolate Fallen Soufflé Cake

February • Farm to Fork
Baked Jerusalem Artichoke chips
Turkey Sausage with Apples & Onions
Fingerling Potato & Arugula Salad
Root Vegetable Gratin
Apple-Maple Bread Pudding

March • Family & Friends
Chicken Quarters Roasted with Lemons & Green Olives with Buttered Orzo
Pork Loin with Blue Cheese Stuffing & Roasted Pears
Roasted Cod with Tomatoes & Chunky Guacamole Salsa
Rolled Flank Steak with Corn Bread & Chorizo Stuffing

April • Savory & Sweet Tarts
Savory & Sweet Pastry
Butterscotch & Caramel Apple Tarts
Lavender Buttermilk Tart
Vidalia Onion Tart with Bacon, Honey & Fresh Thyme
Onion, Fennel & Orange-Basil, Ricotta Tart
Eggplant & Cream Cheese Tapenade Tart

April • Farm to Fork
Asparagus Soup
Mustard-Garlic Chicken Paillards with Spring Peas & Lemon
Roasted Potato & Chorizo Skewers
Sauteed Broccoli Rabe with Garlic & Chile Flakes
Mint & Mustard Crusted Leg of Lamb with Artichokes

June • Summer Dinner
Roasted-Tomato Tart
Zucchini Carpaccio
Grilled Herbed Cornish Hens
Corn & Tomato Scramble
Panfried Smashed Potatoes
Blackberry Peach Cobbler

June • Farm to Fork
Halibut with Fingerlings, Fava Beans, Meyer Lemon & Savory Crème Fraiche
Swiss Chard Tart with Goat Cheese, Currants & Pine Nuts
Summer Squash Gratin with Salsa Verde & Gruyere
Pasta with Spinach, Oven-Dried Tomato & Lemon
Cherry Tart with Almond Crust

July • Farm to Fork
Swiss Chard with Sweet Garlic
Kale, Chard & Soppressata Pie
Grilled Eggplant Parmesan
Shrimp Salad with Lemon-Dill Vinaigrette
Raspberry Lemon Cake

July • Fish Specialties
Southwestern Marinated Grilled Salmon with Tomato & Red Chile Chutney
Whole Roast Fish
Monkfish Osso Buco with Risotto Milanese & Gremolata
Steamed Shrimp with Sesame Oil, Black Rice, Peas & Scallions
Golden Almond-Crusted Sole Fillets

August • Farm to Fork
Garden Tomato Sauce over Fresh Pasta
Pan-Seared Skirt Steaks with Fresh Tomato & Pepper Salsa
Fresh Corn Queso Fundido with Tortilla Chips
Green Beans with Parsley-Lemon Pesto
Goat Cheese, Lentil & Vegetable Salad

August • Big Salads
Soy-Glazed Salmon with Cucumber-Avocado Salad
Rosemary Swordfish Skewers with Sweet Pepper Salad
Steak Taco Salad with Handmade Tortilla Bowls
Italian Chef’s Salad
Orzo Salad with Shrimp & Feta

September • Farm to Fork
Corn & Tomato Spoonbread
Fusilli with Raw Tomato Sauce
Roasted Peppers with Herbed Breadcrumbs
Roast Lamb Shoulder
Sausage & Basil Stuffed Tomatoes

September • Summer Dinners
Watermelon Gazpacho
Tomato Frittata
Pork Milanese & Arugula Salad
Chicken with Herb-Roasted Tomatoes & Pan Sauce
Roasted Halibut with Crushed Potatoes, Sweet-and-Sour Shallots & Tomatoes

OctoberHomemade Fresh Pasta & Sauces
Fresh Pasta — you will take home one-pound of fresh pasta

Pappardelle with Sausage & Lamb Ragu
Spaghetti with Tomatoes, Pancetta & Hot Pepper Sauce
Fettuccini with Lemon Sauce
No Farm-to-Fork class in October

November • Farm to Fork
Fennel Gratin
Two-Potato Home Fries
Portobello Gratin
Spinach & Walnut Lasagna
The Best Meat Loaf with Garlic-Roasted Brussels Sprouts Chips

November • Pork Favorites
Pork Chops with Olives & Sambuca-Braised Fennel
Pork Burgers with Bacon Marmalade
Slow-Cooked Pork Loin in Milk & Lemon
Pork Milanese with Green Salad and Balsamic Vinaigrette
Pork Tenderloin Medallions with Sauteed Mascarpone-Parmesan Polenta

2013

January • Homemade Fresh Pasta
Fresh Pasta Dough
Linguine with Tuna, Capers & Olives
Spaghetti with Tomatoes, Pancetta & Hot Pepper Sauce
Pappardelle with Sausage & Lamb Ragu

January • Farm to Fork
Pumpkin Risotto with Fried Sage
Roasted Delicata Squash with Wild Rice & Dried Cherry Stuffing
Golden Beet Salad with Creamy Blue Cheese & Walnut Vinaigrette
Farro & Vegetable Soup
Terrine of Winter Kale & Yukon Gold Potatoes with Sausage

February • Dinner for Sweethearts
Spicy-Roasted Pistachios
Linguini with Scampi
Herb-Marinated Rack of Lamb
Lemon-Roasted Potatoes
Warm Cauliflower Salad
Towering Flourless Chocolate Cake

February • Farm to ForkWinter
Pork Tenderloin with Fennel & Olives
Grilled Fuyu Persimmons with Frisee & Orange-Brown Butter Dressing
Sage Braised Pork Shoulder with Herb Spaetzle
Roasted Cauliflower with Pecorino & Mint
Hazelnut Polenta Cake with Winter Fruit Compote

March • Sauces
Classic Sherry Vinaigrette with French Lentils
Basic White, Cream & Cheese Sauces with Baked Penne
Pan Sauce with Pork Tenderloin Medallions
Jalapeno-Lime-Ginger Butter Sauce with Coconut-Sesame Chicken Breasts
Vanilla Bean Crème Anglaise & Raspberry Coulis with Flourless Chocolate Cake

March • Farm to Fork
Butternut Squash Risotto with Pistachios & Lemon
Spiced Beets with Almonds, Orange & Arugula
Cast-Iron Pork Pie with Mashed Potatoes & Aged Cheddar
Roasted Root Vegetables with Sourdough Bread Dressing
Meyer Lemon Meringue Pie

April • Gluten-Free Cooking
Gluten-Free Flour Mix
Red Lentil Dip with Fresh Vegetables
Chicken Cordon Bleu
Roast Pork Tenderloin with Five-Spice Powder
Fruit Tart with Sweet Pastry Dough
Hazelnut-Brown-Butter Brownies

April • Farm to Fork
Tortellini in Creamy Tarragon Sauce with Fresh Peas & Ham
Spicy Minced Pork in Lettuce Bundles
Wild Mushroom Pizzas with Caramelized Onions, Fontina & Rosemary
Asparagus & Caramelized Leek Bread Pudding
Strawberry-Cream Cheese Pie

May • Sunday Dinners
Garlic-Studded Roast Beef with Blue Cheese
Boneless Leg of Lamb with Tomato-Olive Relish
Chipotle-Rubbed Turkey Breast with Fresh Corn Salsa
Wild Rice with Roasted Grapes & Walnuts
Fettuccine with Peas & Pancetta

May • Farm to Fork
Dandelion Greens, Italian Sausage & Fontina Cheese Pizza
Baby Artichoke & Fava Bean Salad with Pecorino
French Lamb Stew with Baby Spring Vegetables
Spinach & Roasted Shallot Flan
Strawberry Shortcakes with Lemon Curd Cream

June • Cajun Cooking
Jalapeno Corn Muffins
Barbecued Shrimp
Cajun Chicken & Sausage Gumbo
Louisiana White Rice
Cajun Chicken Pasta
Brennan’s Bananas Foster

June • Farm to Fork
Mixed Greens with Panfried Goat Cheese & Golden Beets
Spicy Black Bean Beef with Thai Basil & Jasmine Rice
Sauteed Romano Beans with Rice Wine Vinaigrette
Fresh Cranberry Beans, Broccoli Rabe & Pancetta Salad
Apricot Upside-Down Cake

AugustBest of Summer
Seared Flank Steak Salad with Blue Cheese, Glazed Onions & Worcestershire Vinaigrette
Pecan-Encrusted Red Snapper
Tuna & Cannellini Bean Salad
Roasted Shrimp with White Beans & Sautéed Roma Tomatoes with Garlic Chips
Beef Tostadas with Pico de Gallo

August • Farm to Fork
My Favorite Pasta with Fresh Roma Tomato Sauce
Roast Lamb with Tomato Chutney & Rosemary Goat Cheese
Summer Vegetables with Polenta-Crumbed Eggplant
Farmers’ Market Minestrone
Slow-Baked Salmon with Tabouli

September • Pork Favorites
Pork Meatballs with Ricotta, Red Pepper Flakes & Smoked Paprika with Salsa Cruda
Grilled Pork Tenderloins with Red Wine & Orange Marmalade Glaze
Orecchiette with Broccoli Rabe & Sweet Italian Sausage
Pork Tenderloin & French Lentil Salad
Roasted Pork Loin with Garlic & Herbs

September • Farm to Fork • Summer
Eggplant & Rice Timballo
Mushroom & Leek Lasagna with Creamy Béchamel Sauce
September Vegetable GratinCorn Chowder
Roasted Tomato Ketchup

September • Big Salads
Quinoa Salad with Bacon, Currants & Pine Nuts
Grilled Vegetable & Almond Couscous with Herb Dressing
Herbed Farfalle & Beef Salad
Green Goddess Chicken Salad
Honeyed Yogurt & Blueberry Tart

September • Farm to Fork
Watermelon & Red Onion Salad
Tomato, Zucchini & Leek Galette with Roasted Garlic Goat Cheese
Swiss Chard Bundles Filled with Lemon Barley Risotto
Tomato Tartare & Micro Greens with Shallot Vinaigrette
French Peach Cobbler

October • Fall Favorites
Roasted Sweet Potato & Macadamia Nut Salad
Roast Garlic Potatoes with Chorizo, Lemon Slices & Rosemary
Baked Eggplant & Rigatoni with Homemade Ricotta
Decadent Chicken Enchiladas with Salsa Ranchera
Roasted Chicken Cobbler with Cheddar-Scallion Biscuits

October • Farm to Fork
Roasted Squash Wedges with Maple Glaze
Fall Vegetables with Sausage & Green Lentils Soup
Roasted Root Vegetable Potpie
Fall Harvest Salad
Coconut-Roasted Sweet Potatoes with Cashew & Cilantro Crumble

November • Appetizers
Thai Ground Pork in Lettuce Wraps
Shrimp with Garlic, Lemon & White Wine
Lamb Meatballs with Mint Tzatziki
Spicy Tuna Tartare on Sliced Cucumbers & Ruffled Chips
Bruschetta with Steak, Red Bell Peppers & Goat Cheese

November • Farm to Fork
Farro & Vegetable Soup with Cannellini Beans
Grilled Fuyu Persimmons with Arugula & Orange-Brown Butter Dressing
Bay, Thyme & Rosemary Roasted Potatoes
Tuscan Kale, White Bean & Tomato Ragout
Meyer Lemon Pudding Cakes

December • Italian Dinner
Provolone Terrine
Pancetta & Fennel Tart with White Wine Pastry
Baked Chicken Meatballs with Peperonata
Trattorie Mixed Vegetables with Prosciutto & Parmigiano
Bittersweet Mocha Grappa Torte with Walnuts

2012

January • Homemade Fresh Pasta
Fresh Pasta Dough
Fettuccine with Meyer Lemon Cream
Pappardelle with Bologna White Meat Ragu
Spaghetti with Tomato, Cream & Vodka Sauce
Linguine with Shrimp, Asparagus & Hot Peppers

February • Dinner for Sweethearts
Portobello Mushroom Sandwich with Grilled Red Onions & Fresh Mozzarella
Rolled Pasta with Mushroom Sauce
Pork Saltimbocca with Salami, Parmesan & Buffalo-Mozzarella
Puree of Potato with Truffle Oil
Italian Chocolate Budino

March • Hearty Soups
White Beans with Chorizo, Clams & Shrimp
Nonna’s Farinata Toscana
Hearty Leek Soup
Pasta e Fagioli
Roasted Butternut Squash with Toasted Walnuts

April • Spring Dinner
Garganelli Pasta with Asparagus, Artichokes, Fava Beans & Peas
Rack of Lamb with Roasted Garlic Fingerling Potatoes
Asparagus & Lemon Risotto
Pepper-Encrusted Salmon with Green Sauce
Orange-Champagne Sabayon

May • Basque Boarding House Dinner
Noriega Hotel Cottage Cheese Salad
Mayie’s Beans from the Woolgrower’s Restaurant
Boarding House Vegetable Soup
Chicken Basque Style
Oxtail Stew
Basque Country Potatoes

June • Fish & Shellfish
Seared Salmon Fillets Wrapped in Basil Leaves
Roasted Cod with Garbanzo Beans & Aioli
Halibut Steamed in Parchment Paper
Tecate Fish & Chips with Cabbage & Corn Slaw
Shrimp Salad with Champagne Beurre Blanc

July • Fast & Easy Weeknight Dinners
Capellini with Shrimp & Creamy Tomato Sauce
Chicken Breasts with Tomatoes, Capers & Olives
Tagliata with Garlic & Parsley
Grilled Pork with Arugula & Grape Salad
Vegetable Gratin

August • Best of Summer
Melon Salad with Ricotta Salata & Lemon Salt
End of Summer Quiche
Roasted Chicken Peperonata
Grilled Halibut with Mango-Avocado Salsa
Peach & Blackberry Hazelnut Crisp

September • Pork
Pork Chops Saltimbocca with Sautéed Spinach
Chianti Pork Filet
Pancetta-Wrapped Pork Roast
Pork Loin Tournedos with Cream & Calvados
Stuffed Roast Pork with Lemon-Wine Sauce
Roasted Sweet Potatoes with Aioli

October • Appetizers
Mascarpone Torta
Shrimp Cocktail with Tomatillo-Horseradish Sauce
Pralines
Sicilian Tart
Shiitake Mushroom Spring Rolls

November • Tamales Workshop
Tomatillo and Chicken Tamales
Red Chile Pork Tamales
Spicy Mushroom Tamales
Sweet Tamales with Pineapple and Raisins

December 2012 • Italian
Creamy White Polenta with Mushrooms and Mascarpone
The World’s Best Lasagne Bolognese with Spinach
Escarole Soup
Sauteed Sole with Olive Tapenade & Roasted Potatoes
Crema di Amaretto

2011

January • Make-Ahead Meals
Piquant Spanish Shrimp
Swordfish with Onion, Raisin & Tomato Sauce
Red Wine-Braised Chicken with Tomatoes & Olives
Tuscan Eggplant Parmesan with Béchamel Sauce
Roasted Cauliflower with Tahini Sauce

January • Comfort Foods
Rigatoni with Sausage, Tomato Sauce, Chickpeas & Broccoli Rabe
Savory Bread Pudding with Sweet Red Peppers & Ham
Pork Chops with Mushroom-Caper Pan Sauce
Potatoes with Mascarpone & Roasted Garlic
Roasted Chicken Breasts with Root Vegetables & Thyme

February • Dinner for Sweethearts
Italian Roasted Mushrooms
Shrimp Cooked in Romesco with Wilted Spinach
Sheep’s-Milk Ricotta Gnocchi with Lemon-Spinach Sauce
Grilled Chicken Breasts with Garlic & Parsley
Ultra-Chocolatey Chocolate Cake

February • Comfort Foods
Creamy Leeks & Tarragon on Crostini
Chicken Provencal Stew
Dried Fruit-Stuffed Pork Tenderloin with Roasted New Potatoes &
Bacon-Sherry Vinaigrette
Slow-Roasted Pork with Fennel, Tomatoes & Olives with Flat Bread
Potato & Butternut Squash Gratin with Gruyere

March • Family & Friends
Potato, Onion & Gruyere Galette
Three-Cheese-Stuffed Red & Yellow Peppers
Little Pork Meatballs with Sauteed Greens & Olive Oil Mashed Potatoes
Chicken with Verjus & Garlic Cloves
Spaghetti Squash with Sage & Walnuts

March • Pasta Favorites
Chicken & Asparagus Lasagna
Pastina with Milk, Eggs & Parmigiano Reggiano
Goat Cheese Ravioli with Bell Peppers and Brown Butter
Meribeth’s Classic Cannelloni
Florentine Spinach, Orzo & Chicken Salad

AprilFrench Country
Leek Tart
Chicken with 40 Cloves of Garlic
Slow-Roasted Salmon with Sorrel Sauce
Fleur de Sel Potatoes
Marinated Goat Cheese Salad
Crepe Suzette

MayDesserts
Rhubarb-Strawberry Compote with Lattice Top
Pate Sucre (pie crust)
World’s Best Lemon Tart
Grand Marnier Souffle
Chocolate Quiche with Chocolate Glaze & Chocolate Leaves

JuneFish
Halibut Fillet Baked in Parchment with Salsa Verde
Black Bass with Three-Bean Salad
Fettuccine with Rock Shrimp, Corn & Jalapeno
Striped Bass with Sweet Potatoes & Sauteed Wild Mushrooms
Cod with Lemon Jam

JulySalads
Crispy Salmon with a Shaved Fennel & Toy Box Tomato Salad
Mediterranean Lentil Salad with Lemon-Thyme Vinaigrette
Hunan Beef & Cumin Salad
Roast Chicken & Bread Salad
Pad Thai-Style Rice Salad

AugustCooking with Wine
Lamb Chops with Roasted Root Vegetables & Red Wine-Pomegranate Pan Sauce
Beef Tenderloin in Cherry Sauce
Provencal Baby Artichokes Sauteed with Vegetables & White Wine
Spice-Braised Chicken Legs with Red Wine & Tomatoes
Fennel & Apple Hash with Alsace Riesling

SeptemberEnd of Summer
Savory French Olive Cake with Tomato Sauce
Corn Soup with Lime Cilantro & Avocado
Zucchini Stuffed with Goat Cheese & Mint
Skillet-Grilled Haricots Verts with Lemon & Olive Oil
Roasted Peaches with Cardamom Sugar & Mascarpone Sauce

October • Pork Favorites
Pork Tenderloin with Portobello Mushroom Sauce
Penne with Tomatoes, Spicy Fennel Sausage & Cream
Brined Pork Chops with Asparagus & Wild Mushrooms
Rosemary-Scented Pork Loin Stuffed with Roasted Garlic, Dried Apricots & Cranberries & Port Wine Pan Sauce
Gratin of Yams & Chipotle Cream

November • Appetizers
Braised Baby Artichokes with Remoulade Sauce
Baked Ricotta in Individual Ramekins with Bay Leaves
Prosciutto-Wrapped Handmade Grissini
Cheesy Meatballs with Caper Sauce
Handmade Tortillas with Avocado Salsa

December • Italian
Cremini Mushroom & Truffle Oil Crostini
Roasted Butternut Squash & Mushrooms with Burrata
Ricotta Gnocchi with Sausage & Browned Sage Butter
Fennel, Celery Root, Parsley & Red Onion Salad with Lemon & Olive Oil
Tuscan Roasted Pork in a Baguette

2010

January • French Country
Hazelnut & Thyme Rolled Crackers
Comte Cheese Soufflés
Mustard Chicken Stew
Lamb & Prune Meatballs
Savory Mashed Potatoes

February • Pork Favorites
Rack of Pork Arista
Roast Pork with Brown Sugar-Bourbon Glaze
Pork Chops with Capers
Broccoli Rabe & Sausage Risotto
Spice-Rubbed Pork Tenderloin in Corn Husks

March • All Vegetarian
Mexican Corn & Quinoa Soup with
Chipotle Beans & Pickled Onions
Spanish Spinach, Almond & Egg Empanaditas
New Potato & Garbanzo Salad with Avocado Dressing
Winter Squash Risotto with Sage & Parmesan
French Lentil Croquettes with Mint Aioli

April • Friends & Family
Tuscan Bean & Kale Salad with Gorgonzola Bruschetta
Traditional Bolognese with Rigatoni
Taleggio-Stuffed & Prosciutto-Wrapped Chicken with Tomato & Olive Salad
Spinach Amandine
Potatoes Mousseline

May • Wine & Food Pairing for Springtime
Spring Lettuce Salad with Mustard-Fennel Vinaigrette
Fire-Roasted Eggplant & Pepper Soup
Pine Nut & Basil-Crusted Salmon with Chardonnay Sauce
Mashed Potatoes with Caramelized Onions
Grilled Leg of Lamb with Pinot Noir Sauce

June • Taste of Summer
Kimchi Dumplings with Pine Nut Dipping Sauce
Sweet Corn Soup with Rosemary
Provencal Fennel & Tomato Gratin
Tuscan Chicken Under A Brick
Salmon with Walnuts & Dried Cranberries

September • Big Salads #1
Perfect Tortellini & Chicken Picnic Salad
BBQ Pork Salad with Lime Vinaigrette & Creamy BBQ Dressing
Fast Pepper-Bean Salad with Parmesan Vinaigrette
Vietnamese Beef Salad
Tabbouleh with Dried Fruit & Mint

September • Big Salads #2
Cherry Tomato Salad with Herbed Feta
Cesar’s Spicy Spanish Tuna Salad
Slow-Roasted Beet Salad
Pasta Salad with Buttermilk Dressing & Ricotta Salata
Laos Fusion Pork Salad

October • Family & Friends
French Chicken Stew with Tarragon & Lemon
Cornbread Pudding
Grilled Hanger Steak with Lemon & Arugula
Sesame Salmon with Vodka & Parsley Salad
Rich Zucchini Gratin with Fresh Cheese

October • Appetizers #1
Lavash Bites with Prosciutto, Fig Jam & Gorgonzola
Wolfgang’s Famous Hot Spinach-Artichoke Dip
Greek Zucchini & Cheese Patties
Smoked Salmon Tartare with Horseradish Cream
Castello Blue Cheese Flan with Crostini

October/November • Appetizers #2
Crostini with Cambozola, Caramelized Onions & Walnuts
Cheese Coins
Mushroom-Curry Turnovers
Italian Chicken Strips with Marinara Sauce & Honey Mustard
Goat Cheese Gougere

November • Appetizers #3
Roasted Pumpkin Filled with Cream, Cheese & Toasted
Baguette Slices
Cheese & Mushroom Quesadillas with Roasted Tomato &
Green Chile Salsa
Baked Mussels on Mint Pesto
Stuffed & Wrapped Olives with Herb-Sour Cream Dipping Sauce
Eggplant & Cheese Balls

December • Italian
Sunday 12th, 10AM – 2PM
Salt-Baked Shrimp with Olive Oil & Thyme
Risotto & Fontina Pancake
Sausage & Tomato Stew with Cannellini Beans
Tuscan Pork Roast with Sage-Rosemary Salt
Pasta Gratin with Leeks, Sausage & Mushrooms

2009

July • Easy Summer Entrees
Shrimp Won Tons with Orange-Basil Oil
Grilled Tenderloin of Beef with Fresh Herb Sauce
Aspara9us Salad with Roasted Peppers & Goat Cheese
Halibut Casino-Style
Fennel & Coriander-crusted Rare Tuna with
Chickpea, Red Onion & Fennel Salad

August • More Easy Summer Entrees
Roasted Corncakes Stuffed with Goat Cheese & Chives
Chicken Scarpariello
Halibut Baked with Olives, Lemon & Fresh Basil
Salmon Puttanesca
Fresh Spinach Fettuccine with Wild Mushroom Sauce

September • End of Summer
Calamata Olive, Currant & Oregano Relish on Crostini
Tomato & Goat Cheese Tart with Rosemary Crust
Walnut-crusted Trout with Braised Fennel Sauce
Chicken Saltimbocca with Spinach in Garlic & Oil
Grilled Tri-Tip Steak with Tomato-Oregano Sauce

October • International Favorites
Shrimp Cakes with Herb Mayonnaise
Baked Tomatoes Filled with Pine Nuts & Garlic Crumbs
Spicy Marinated Games Hens on Rice Noodles
Rustic Italian Meat & Cheese Pie
Grilled Pepper Steak with Green Peppercorn Sauce

November • Appetizers
Chicken Szechwan Dumplings with Soy-Cilantro Sauce
Crab & Avocado Napoleons
Frico with Potatoes and Montasio Cheese
Shrimp Wrapped in Pancetta
Risotto Croquettes
Grilled Portobello Mushrooms with Stilton

December • Italian Dinner
Spinach & Radicchio Salad with Warm Fennel-Red Onion Dressing
Orzo with Wild Mushrooms
Stuffed Pork Fillet with Broccoli Rabe, Fontina & Pine Nuts
with Creamy Polenta
Fennel with Orange & Sambuca
Torta Della Nonna
Seasoned Breadcrumbs, Beef Stock & Brown Sauce

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