Grilled Figs with Mascarpone Cream and Balsamic Vinegar

This delicious dish is perfect for all those end-of-summer nights.  You can also do this with other stone fruits, such as peaches, nectarines or plums—it’s up to you! What You’ll Need: 1 pound fresh figs (cut in half) 1 8oz mascarpone cream at room temperature 2 tablespoons of cream 1 keeping tablespoon of powdered sugar… Continue reading Grilled Figs with Mascarpone Cream and Balsamic Vinegar

Dishing up Recipes: Stuffed Artichokes

Artichokes are as Californian as it gets, and a great staple for the summer!  Enjoy this recipe as an appetizer or a hearty side dish – the possibilities are endless! What You’ll Need 3 large artichokes 1 tablespoon salt, plus ½ teaspoon 4 tablespoons lemon juice 4 ripe Roma tomatoes, chopped 5 cloves garlic, minced… Continue reading Dishing up Recipes: Stuffed Artichokes

Dishing Out Recipes: Dutch Apple Cake

Dutch Apple Cake A “to-die-for” apple cake recipe inspired from a visit to Amsterdam! Dutch Apple Cake is a wonderful dessert to help ease the transition from summer to autumn. This cake is such a crowd pleaser…and it works perfectly for both end-of-summer gatherings and those upcoming holiday parties. Filling 2 pounds tart apples, Granny Smith, diced 1 medium-sized lemon,… Continue reading Dishing Out Recipes: Dutch Apple Cake

Dishing Out Recipes: Roasted Potato Latkes

Roasted Potatoes Latkes Try these easy-to-make latkes as an appetizer or as a complementary side dish to a melt-in-your-mouth Brisket or Chuck Roast. An ideal recipe for the coming holidays! Ingredients Small red potatoes (2 per person) Olive oil Salt and pepper to taste Directions Preheat oven to 425 degrees. Par boil potatoes until soft, but… Continue reading Dishing Out Recipes: Roasted Potato Latkes

Dishing Out Recipes: Marinade and Rub for Brisket or Chuck Roast

Marinade and Rub for Brisket or Chuck Roast Chef Jodi usually prefers chuck roast over brisket for these recipes. Chuck roast has more fat and it literally melts in your mouth. Mmm!!  Add veggies within the last hour of cooking for a delicious 1-pot meal! Marinade 4 pound brisket or chuck roast 1 cup Italian Dressing 1/2 cup… Continue reading Dishing Out Recipes: Marinade and Rub for Brisket or Chuck Roast

Dishing Out Recipes: Nectarine and Blackberry Crostata

Nectarine and Blackberry Crostata This is an absolutely fabulous recipe. Feel free to use ready-made pie dough to make it even easier! Crust 1 2/3 cup all purpose flour ¼ cup polenta (coarse cornmeal) 1 ¾ stick unsalted butter, chilled and cut into cubes 1/3 cup ice water 3 tablespoons sugar 1 teaspoon orange peel,… Continue reading Dishing Out Recipes: Nectarine and Blackberry Crostata

Dishing Out Recipes: Grilled Flank Steak Salad with Portobello Mushrooms

Grilled Flank Steak Salad with Portobello Mushrooms This salad makes a great meal, whether you make it just for you or to feed a crowd. It’s so deliciously mouthwatering and it’s perfect for lunch or dinner. (Omit the parmesan cheese to make it a Paleo recipe!) Steak 1 flank steak (Use Tri-Tip or Flat-Iron steak, if you prefer)… Continue reading Dishing Out Recipes: Grilled Flank Steak Salad with Portobello Mushrooms