Serves 6 Quinoa Salad Ingredients: 1 cup – quinoa 1 cup – cherry tomatoes, sliced 1/2 orange bell pepper, diced 1/2 cucumber, diced 1/2 cup – Feta cheese, crumbled 2 green onions – chopped, whites and greens 3 Tbsp – Chives, chopped 3 Tbsp – Parsley, chopped Lemon Vinaigrette Ingredients: 1/4 cup – olive oil… Continue reading Quinoa Salad, Greek Tomato-Feta

Serves 4. 1 lb – Ground Pork 8 oz – Snow Peas 2 Tbsp – Toasted Sesame Oil 3/8 cup – Soy Sauce 4 Tbsp – Tahini (peanut butter = excellent substitute) 2 tspn – olive oil 4 cloves – Garlic, chopped 1 Jalapeno, finely diced 14-16 oz – Udon Noodles 1 bunch – Green… Continue reading Pork Noodles, Sichuan-Style

Serves 4.  To make ahead, boil and refrigerate beets and sauce (separately) for up to 3 days. 1 1/2 lbs – Beets 1 Tbsp – olive oil 2 tspn – Ground Coriander 1 tspn – Ground Mustard 1/2 tspn – Ground Cinnamon 1/4 tspn – Ground Allspice 3 Tbsp – mayonnaise 2 Tbsp – ketchup… Continue reading Corned Beet (Veggie) Reuben Sandwich

Serves 2 – 3 as a main course or 6 as a starter 2 cups chiocciole pasta (snails) 8-10 baby heirloom tomatoes – sliced in half 1/4 cup – kalamata olives, chopped 1/4 cup – pine nuts, toasted 15 basil leaves, chiffonade (sliced lengthwise ribbons) 1/2 red onion, diced 1/4 cup – oil-packed sun-dried tomatoes,… Continue reading Pasta Snails with Sundried Tomatoes, Kalamata Olives, Basil, and Pinenuts

Serves 4-6. Courtesy of Emeril Lagasse. Note: Dish cooks very quickly; chop and prepare all ingredients before cooking. 16 oz – Fettuccini pasta 8 oz – Pancetta (chopped at 1/4″ x 1/4″ pieces) 3 ears – fresh white corn (trimmed off cob) 16 oz – mushrooms, sliced (portobellos or baby ‘bellos are best) 1/2 tsp… Continue reading Pasta, Corn & Mushroom Truffle

serves 6-8 2 oz (1 package) – Basil (very coarsely chopped – approx 12-15 leaves) 2 large Tomatoes, sliced to bite sized pieces 4 oz – Fresh mozzarella, sliced to bite-sized pieces 4 cloves – Garlic, chopped 4 Tbsp – Olive Oil 1 Loaf – French or Italian Bread, sliced to ¼” pieces (optional) Variations: … Continue reading Caprese

Active time: 50 minutes.   Total time: 50 minutes, plus rising overnight.   Makes 8 large waffles and 1½ to 2 cups syrup. Recipe created by Tanya Holland. Tanya Holland dreamed of becoming a star chef. Who knew she’d find the best kind of fame running Brown Sugar Kitchen in gritty West Oakland? Waffles: 1 (¼-ounce)… Continue reading Cornmeal Waffles with Apple Cider Syrup

Serves 4. Total time= 40 Minutes. Recipe created by Tanya Holland. Tanya Holland dreamed of becoming a star chef. Who knew she’d find the best kind of fame running Brown Sugar Kitchen in gritty West Oakland? 1½ pounds large shrimp, peeled and deveined 3 Tbsp – butter, divided 6 Tbsp – green onions (about 3),… Continue reading Shrimp & Grits, Creole Style

Copycat recipe of Starbucks Egg Bites– Serves 3-4 4 large eggs 1/2 cup – Cottage Cheese 1/2 cup – Pepperjack Cheese (or any other preferred) 1/4 cup – diced green chilles (optional) 1/2 cup – ham slab, medium chopped Preheat oven to 375 degrees F. Butter or pre-spray (Pam) a cupcake pan (or 4 x… Continue reading Egg Bites

Serves 4-5 2 lbs – Shrimp, peeled & deveined 10 – 6” flour tortillas 1 Poblano Pepper 2 tspn – salt 2 tspn – ground black pepper 2 Tbsp – Mexican Taco Blackened Seasoning (ingredients below) 3 tspn – olive oil Slaw filling: 1 Tbsp – rice vinegar 1 Tbsp – Spicy Brown Mustard 2… Continue reading Shrimp Tacos, Mexican Blackened