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Roasted Brussels Sprouts
Take me to the lesson... Roasted Brussels Sprouts Roasting Brussels Sprouts brings out their natural sweetness. The lemon adds brightness and balances the Asiago. 1 pound Brussels sprouts2 tablespoons extra-virgin olive oil2 cloves garlic (minced)Kosher salt &...
Bonicelli Cranberry Nut Granola
Take me to the lesson... Bonicelli Cranberry Nut Granola Bonicelli's signature granola and also the first recipe Chef Laura wrote when she was 17 years old. 4 cups rolled oats2 cups sweetened coconut2 cups blanched slivered almonds2 cups whole raw cashews=====3/4...
Roasted Potatoes with Blue Cheese and Walnuts
Take me to the lesson... Roasted Potatoes with Blue Cheese and Walnuts Roasted Potatoes with Blue Cheese and Walnuts were an absolute favorite on my catering menus. 3 pounds small potatoes (halved)1 tablespoon olive oilfreshly ground black pepperkosher salt to...
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Sun-Dried Tomato Artichoke Spread
Take me to the lesson... Sun-Dried Tomato Artichoke Spread A zingy version of an American favorite. 4 ounces grated Asiago cheese1 tablespoon minced chives -- or tarragon (or tarragon)1 teaspoon minced thyme leaves3/4 cup mayonnaise1/4 cup sour cream1 generous pinch...
Salmon en Papillote with Wild Rice Pilaf
Take me to the lesson... Salmon en Papillote with Wild Rice Pilaf A beatiful way to cook salmon with a umami laced pilaf =====rice=====1 tablespoon extra-virgin olive oil1 tablespoon unsalted butter1 cup wild rice1/2 cup diced yellow onion4 cups chicken stock1 large...