Makes 4 to 6 servings
Asparagus with Shiitakes, Bowtie Pasta, and Spring Peas
Makes 8 Servings
Balsamic Vinegar of Modena PGI Bruschetta
*The Protected Geographical Indication (PGI) is the name of an area, a specific place, or, in exceptional cases, the name of a country, used as a description of an agricultural product, which comes from such an area, place, or country, which has a specific quality, goodwill, or other characteristic property, […]
Bruschetta with Eggplant Relish and Ricotta Salata Cheese
Yields 8 portions
Chicken Liver Pâté With Apples & Cognac
Makes 2 quarts Chef’s Note: You will want to slightly over-salt the pâté because once it is chilled, the salt flavor is muted quite a bit.
Chilaquiles With Mushrooms
Makes 8 servings This recipe uses freshly fried tortillas, but you can substitute store-bought corn tortilla chips. Add shredded cooked chicken, grilled shrimp, or pulled pork, if you like.
Chilled Asparagus With Mustard Herb Vinaigrette
Makes 8 servings
Chimichurri Sauce
Makes 1 cup sauce This Argentinian-style sauce is used in the region to top grilled meats, but you can use it alongside grilled or roasted vegetables, a roasted chicken, or even stirred into a simple soup. Experiment with herbs, like mint, as a less traditional topping for roasted lamb. Chef’s […]
Chopped Steakhouse Salad with Maytag Blue Cheese and Red Wine Vinaigrette
Makes 6 Servings Red Wine Vinaigrette Makes 2 cups
Cream Of Broccoli Soup
Makes 8 servings
Cream Of Tomato Soup
Makes 8 servings Chef’s Note: The consistency of the soup may be adjusted to suit your taste. Leave some chunks of tomato, if desired, or continue to purée until the soup is completely smooth.
Creamed Swiss Chard With Prosciutto
Makes 4 to 6 servings