Category Archives: Recipes

Fava Puree

Posted on 06/23/2019 by

Again use fresh fava bean pods no longer than 4″. This works best if she second skin can remain on when grinding. The easiest way to tell is eat a raw one and see if the skin is tough and … Continue reading →

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Raw Fava Beans with Romano

Posted on 06/18/2019 by

Fava beans are best served raw, tossed in good olive oil, black pepper and grated romano. They can be eaten whole as long as the outside skin has not grown tough enough to require removal.  Pick pods once they reach … Continue reading →

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Baked Chicken with Chestnut Mushrooms, Pea Shoots and Rhubarb Sauce

Posted on 05/16/2019 by

This is a great way to use leftover rhubarb sitting around after a pie. It also makes use of fresh pea shoots and chestnut mushrooms, all of which come in season at the same time. Strain and keep the boiling … Continue reading →

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Cornmeal Crusted Scallop Salad

Posted on 04/14/2019 by

This is a perfect light dinner or first course. Make sure to use fresh scallops that are all roughly the same size. Four to five are good per person as a main or two as a starter course. This recipe … Continue reading →

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Seafood Stew

Posted on 03/28/2019 by

This soup can use an assortment of whatever seafood is available, just make sure to have some shellfish and some fillets. Seafood Stew 1 lb scallops 1/2 lb cleaned crab meat 1 lb red snapper fillets 3 ribs celery diced … Continue reading →

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Layered Irish Cheesecake

Posted on 03/18/2019 by

This is a fun cheesecake for Saint Patrick’s day. Make sure to use homemade Irish cream. You may need to use food coloring for the espresso layer if it does not get dark enough. Layered Irish Cheescake For crust 9 … Continue reading →

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Raw Spinach Stuffed Cornish Hens

Posted on 03/04/2019 by

This is a different way to stuff cornish hens. Cornish Hens Stuffed with Raw Spinach 2 cornish hens 4 cups fresh spinach leaves 6-8 cremini mushrooms sliced in half and then sliced very thin 3 cloves garlic minced Pesto Salt/pepper … Continue reading →

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