Winter Greens with Roasted Beets, Fennel & Gorgonzola Served with Apple Cider Vinaigrette
Salad is not just for summer. There are so many good greens available in the wintertime, like kale, spinach, and chard, all super green and packed with anti-oxidants.  Topped with roasted fresh beets, walnuts, and gorgonzola, which are all super foods (well, maybe. The Gorgonzola is just super good!).  transforms these greens into a Super Salad.  

Roasted Chicken & Vegetables with Rosemary & Preserved Lemon
It’s not just chicken…it’s perfectly roasted chicken. My recipe is a twist on the classic with rosemary and preserved lemons. Preserving lemons turns them into a soft, salty, sweet deliciousness that adds a pop of citrus to any dish, and will last in your fridge for months.  Serving them with roasted vegetables in the pan gravy make this meal perfectly comforting for the entire family!

Preserved Lemon
Preserved lemon is a well known secret, an unbelievably salty, sweet accent that gives a pop of citrus to any dish.  And the best part is that they last in your refrigerator for months!  Add some lemony dressed greens and you have a dish that is so easy to prepare, yet so, so elegant.

February 2017

Apple & Walnut Crostata
Every western culture has their own take on how to combine butter, flour, sugar and fruit into a delicious dessert.  And that starts with the pastry.  This recipe gives a beautiful versatile pastry that is made in the food processor in minutes, freezes well, and can be pulled out for a multitude of uses. A perfect ending to this trifecta of winners in this meal.