Apr 03 2010
Recipe Index
Starters & Hors d’Oeuvres
Asparagus and Mushroom Crostini with Cilantro Pesto
Creamy Sundried Tomato Pesto Spread
Lettuce Wraps with Peanut Sauce
Thyme Flatbreads with Red Chard, Caramelized Onions and Prosciutto
Salads & Soups
Arugula and Endive Salad with Fresh Figs and Prosciutto
Asparagus Salad with Lemon Mustard Vinaigrette
Blood Orange and Roasted Beet Salad with Fennel
Fried Green Tomato and Goat Cheese Salad
Golden Beet Salad with Cilantro Pesto and Pancetta
Pomegranate and Red Onion Salad with Blue Cheese
Condiments, Spreads & Dips
Brunch
Mushroom and Zucchini Frittata
Main Courses
Blackened Tilapia with Grilled Vegetable Salad
Butternut Squash and Sage Risotto
Chicken and Andouille Sausage Gumbo
Grilled Eggplant and Zucchini Sandwich
Grilled Flank Steak with Blue Cheese and Red Wine Mushrooms
Grilled Pork Tenderloin with Balsamic Peach Reduction
Lemony Couscous with Butternut Squash, Asparagus and Proscuitto
Middle Eastern Couscous with Sweet Potatoes and Sour Cherries
Mustard and Brown Sugar Glazed Salmon
Pecan Crusted Cod with Remoulade Sauce
Ricotta Gnocchi with Pesto and Pancetta
Roasted Spaghetti Squash with Steamed Broccoli and Prosciutto
Sesame Slaw with Seared Ahi Tuna
Shrimp Etouffée with Andouille Sausage
Shrimp Risotto with Grilled Asparagus and Arugula
Squash Blossom and Shaved Asparagus Pizza
Sides
Bacon Brussels Sprouts in Red Wine
Coconut-Mango Rice with Cilantro
Sesame Green Beans with Roasted Cherry Tomatoes
Desserts & Baked Goods
Banana Pudding with Nilla Wafer Crumble and Brown Sugar Crisp
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