Liver Pâté with Stewed Black Figs

Serves 10-12 A perfect appetizer for potlucks, parties and protein-types! Grass-fed beef liver is cooked in stock and herbs and pureed into a smooth, spreadable pâté. Topped with black Mission figs for a rich and sweet taste-sensation. This gourmet pâté is quicker and easier than it may seem and transports easily. EQUIPMENT Soufflé dish, terrine, [...]

Lentil Sausage Soup with Spinach

Yield: 6 servings I served this soup at a Super Bowl party and scored a touchdown! It’s a warming soup with hints of cumin and coriander; perfect for all seasons. The addition of tahini makes a rich and creamy cup, while spinach adds color and added nutrition. Nutrition Tip: Did you know that in the [...]

Slow-Cooked Short Ribs with Carrots and Onions

Serves 4-6 Slow-cooked tender meat falls off the bone while braising in a flavorful herbed broth. Served with aromatic vegetables on the side. Cooking Tip: Beef short ribs are meatier and thicker than their pork counterparts, making them an excellent choice for slow cooking. When done, the meat will shrink down the length of the [...]

Pecan and Herb-Stuffed Leg of Lamb

Serves 4-6 Fresh mint, rosemary and thyme minced with garlic and lemon combine with toasted pecans to stuff this rolled roast of tender lamb. All that’s needed to make this savory Mediterranean entree is fresh, simple ingredients and 10 minutes of prep time; an hour in the oven and it’s done. Cooking Tip: Professional and [...]

Italian Meatballs with Kabocha Squash Sauce

Serves 2-4 (8-12 meatballs) This is a terrific rendition of basic Italian-style “red sauce” replacing the tomatoes with roasted winter squash. Herbed meatballs are the highlight. The meatballs in sauce can be served alone or atop fresh or cooked vegetables. Feel free to make a double or triple batch. Cooking Tip: To mimic the binding [...]

Pot au Feu with Leek and Parsnip Puree

Serves 6 Literally meaning “Pot on Fire”, pot au feu (poh-toh-FEUH) is a French dish of slow-simmered meats and vegetables. Traditionally, the broth is served on its own as the first course, but can be ladled over the meats with the main dish. In this version, the stewed vegetables are pureed and served as a [...]

Braised Lamb Shoulder with Whole Shallots

Serves 2 Slow cooked, tender and flavorful meat falls off the bone with this simple technique to cook tough shoulder meat. Served with a reduced wine sauce and whole shallots for presentation. Cooking Tip: Shoulder meat is an over-used muscle and can be very tough. The upside to tougher cuts is that they tend to [...]

Bison and Delicata Squash Stew

Serves 4 This slow-cooked autumn or winter stew features tender cuts of buffalo, sweet delicata squash and tomato in a concentrated herbed broth. Marsala wine gives it a bright, but sweet, kick. Any variety of stew meat can be used. Cooking Tip: Stews are best when simmered at a very low heat for longer durations. [...]

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