Sausage Cheese Vegetable Bake

september 29, 2017

sausage cheese vegetable bake

For several years, my client menus have included something I like to call Summer’s Bounty Vegetable Bake with Italian Sausage Tomato Sauce and Cheeses. That’s a mouthful, both literally and figuratively. It’s my homage to farmer’s market and roadside stand vegetables, roasted and nestled between layers of meaty tomato sauce and gooey cheese. For my vegetarian clients, the dish is made without sausage and substituted with nuts. For a vegan version, there are some tasty soy based products that perform like sliced mozzarella and various vegan parmesan-like sprinkles found at local natural markets. Continue reading

Zucchini Walnut Spice Cake

september 15, 2017

zucchini walnut spice cake

You know who you are. You’re that coworker, that neighbor, that friend who pokes around in your late summer garden and notices that the zucchini are big like kiddie baseball bats, and also numerous. What to do? You give them away. Your recipients scratch their heads and murmur thanks, wondering what will become of this summer squash on steroids and how they can possibly transform it into something edible. Knock on my door and I’ll be your best buddy! And if I’m feeling particularly magnanimous I’ll give you a slice of this cake.

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Green Tea Chia Parfaits

september 1, 2017

green tea chia parfaits

 

Brain food is anything that delivers mental clarity, won’t cause you to crash after eating and is a better overall choice. Notice I avoid categorizing brain food as healthy or “good for you”. Nothing preachy here. Guilt associated with eating is not my thing. All things in moderation. For powering up the old Thinker, picture lentils, beans, grilled fish and anything under the banner of Mediterranean cuisine. For breakfast, I’m loving chia seed pudding made with coconut milk and the anti-oxidant power of green tea. Add local stone fruits and  you have an entire meal of brain-boosting tastiness.

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Grilled Chicken and Nectarine Salad

august 18, 2017

grilled chicken and nectarine salad

 

My favorite event in culinary training was market basket day, when we were asked to craft a multi-course meal from items in the basket. A similar concept shows up on cooking competition shows these days, only the time crunch is more exaggerated. We had most of a morning to come up with creative turns on, for example, red peppers/whole chicken/shallots/apples.I was always astounded at the level of creativity of my classmates and the dozens of different ways simple items could be transformed into dishes with complex flavors and showstopping presentation. When I make a new monthly menu for The Good Eats Company clients, I may look around and see what surplus items might be made into savory and sweet entries on the menu. Lots of walnuts? Time for walnut chocolate caramel tart, and perhaps a walnut crusted roasted fish.  Continue reading

Tomato Eggplant Stacks

august 4, 2017

tomato eggplant stacks

 

Remember the vertical food craze — towering foods precariously perched on plates and daring you to topple them with puny knives and forks? Pretty to behold, but not always practical to eat without messing up tablecloths and clothing. Intimidating and not always user friendly. These stacks are not like that. Continue reading

Ginger Peach Sherbet

july 21, 2017

ginger peach sherbet

When I was a little kid, barely able to see over the ice cream counter, my dad gave me a few coins on a Saturday morning and I would leisurely walk to the neighborhood High’s Ice Cream to buy a sherbet cone. I loved the tanginess of orange and lime, and the pretty pastels of rainbow sherbet.What really shows my age is that back then you could buy a frozen treat with coins and that my parents let me walk to a store half a mile away! I’m taking a trip down memory lane by sharing this recipe for summer peach sherbet, with the added flavor of ginger for my grown up tastes. Continue reading

Basil Pesto Corn

july 7, 2017

basil pesto corn

We all love to hear those three little words — no, not those words —I’m talking local sweet corn. Local. Sweet. Corn. When it’s in season and available at farmer’s markets and roadside stands, grab those ears and enjoy the best of summer.

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Cranberry Coleslaw

june 23, 2017

cranberry coleslaw

Grilling season is in full swing. It’s so much fun to look through foodie magazines and dream of menus for backyard meals and picnics. The easiest menu items are simple grilled entrees—marinate, grill and done. The hard work comes in choosing and preparing sides to please a crowd. Make-ahead is best so that all you need to do at the last minute is grill the entree. I like an array of sides in the form of crunchy or creamy salads. Today’s cranberry coleslaw is both although not excessively creamy and perfect for the vegans in the crowd.  Continue reading

Coffee Chipotle Ice Cream

june 9, 2017

coffee chipotle ice cream

All my ice cream recipes are easy. No egg, usually. Just heating dairy with sugar and chilling the mixture overnight before adding to the electric ice cream machine. Oh, and the flavors. That’s my favorite part of creating chilled dessert recipes. There’s red wine cherry, avocado lime cilantro and…

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Steak and Blue Cheese Salad

may 26, 2017

steak and blue cheese salad

Warm weather meals can be so simple to prepare and often involve assembly only, with perhaps a little grilling or searing on the side. That’s what this meal is all about. Taking advantage of the local, the seasonal and the colorful, with some pre-meal searing of a versatile and very tasty cut of well-marbleized pasture raised beefsteak.  Continue reading