Appetizers

Click here for the Jasmine Rice Shrimp Curry 1 pound Broccoli Floret20 to 30 medium size Shrimp (peeled, deveined and cut in half lengthwise)2 tablespoons Coconut Oil1 cup Onion, small dice½ cup blanched Cashews1 tablespoon Curry Powder1 ½ cup Chicken Stock1 cup...

Click here for the Caramelized Onions Click here for the Basil Pesto Tomato and Buffalo Mozzarella 2 large Vine Ripened Tomatoes - (uniform in size)1 pound Buffalo Mozzarella - freshly made¼ cup Onion Confit¼ cup Pesto¼ cup Aged Balsamic for decoration4 leaves of...

For the Mayonnaise click here For the Garlic Aioli click here For the Caper Remoulade click here Shrimp and Salmon Cake 8 ounces Panko or Crackers (like saltine)Salt (I use Fleur De Sel) if using Panko, not necessary if using crackers1 pound medium size Shrimp cut...

For the Roasted Bell Pepper Coulis click here Goat Cheese and Broccoli Frittata 1 head BroccoliExtra Virgin Olive Oil1 ½ cup Onion, cut into small dice1 large Baking Potato, cut into small dice1 large Sweet Potato, cut into small dice14 Eggs – either whole or you can...

For the Caramelized Onions click here For the Pie Dough click here For the Fresh Breadcrumbs click here Tomato and Goat Cheese Pie 1 tablespoon sweet Butter1 tablespoon Olive Oil6 large Tomatoes cut into slice ¼ inch thick1 ½ cup fresh Bread Crumbs, mixed with garlic,...

Serve with a Roasted Bell Pepper Coulis click here Brie, Goat Cheese & Mushroom Soufflé 2 (approx.) cups White Country Bread crust removed, cut in 1/2-inch cubes1 tablespoon Extra Virgin Olive Oil1 ½ cups Onion, diced small and even size½ pound fresh Mushrooms,...

For the Arugula Salad, click here Stuffed Portobello Mushroom with Arugula Salad 4 large Portobello Mushrooms (gill removed*)1/4 cup Balsamic Vinegar3/4 cup Extra Virgin Olive Oil2 tablespoons Honey8 springs fresh ThymeSalt and Pepper to taste4 ounces Goat Cheese4...