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Minestrone Verde
Take me to the lesson... Snap Pea Minestrone Verde Snap Pea Minestrone Verde is a fresh light minestrone that uses the best of springs produce. 1 clove garlic (minced)2 tablespoons pine nuts1 cup chopped basil1/4 cup grated Asiago or Parmesan cheese2 tablespoons...
Lemon Thyme Buttermilk Sherbet
Take me to the lesson... Lemon Thyme Buttermilk Sherbet Lemon Thyme Buttermilk Sherbet is a tangy and refreshing light treat. ice cream makerfine mesh strainer 1 cup sugar3/4 cup water1/4 cup chopped lemon thyme2 1/2 cups cold buttermilk -- whole milk if possible (but...
Cantaloupe Carpaccio
Take me to the lesson... Cantaloupe Carpaccio Cantaloup Carpaccio is best in the peak of the melon season when the melons are sweet and ripe. mandoline 1/2 medium-sized cantaloupe=====1 tablespoon lime juice1 tablespoon honey=====whole tarragon leavesAleppo pepper --...
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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...