Cannellini and Escarole Soup

Whether you prepare Consommé, Bisque, Chowder or just Soup, you’re making something that just about everyone loves. 
Some soups, especially intense and clarified consommés or rich and creamy bisques are usually served as one of several courses in a meal. Others are equally appropriate occupying the “soup course” or as the star of the meal. 


Baked Scampi

Here’s a dish that is so easy to prepare you’ll feel guilty when your dinner companion raves about it. The flavor combination of tarragon, garlic and lemon are a natural with just about any mild seafood. We use them all sparingly to avoid overpowering the distinctive but delicate taste of the shrimp.

Simply Roasted Asparagus

Number one on the list of the simplest things you can make in your kitchen is boiled water. Tap, pot, heat, done. Number two has got to be this dish. But roasted asparagus has boiled water beat, hands-down, when it comes to delicious things to eat. Frankly, asparagus prepared and served in any way is pretty okay in my book.

Dirty Potato Salad

Most potato salads have a nice, “linen” color. This one does not. Looks however, can be deceiving. Instead of boiling the potatoes we grill them until they are nicely charred, and mixing that flavorful carbonization with the pristine mayonnaise and sour cream doesn’t exactly look laundry fresh!

Roasted Broccoli Bits

There’s not a lot to say about Broccoli. Some people don’t like it and the most famous person to emphatically state his aversion to the humble vegetable was the 41st President of The United States, George H.W. Bush. He said he hadn’t like it since his mother made him eat it. My guess is that she, like many other people, didn’t know that you can do something other than steam Broccoli.

Roasted Golden Beets

If a root vegetable is going to be cooked, in my opinion there’s no better way to do it than roasting. Any vegetable that can stand up to this cooking method will retain its own distinctive taste, its inherent sweetness is enhanced and it will become tender without giving up its natural texture. It’s also super simple and requires next to no attention; so you can spend more time with other, more complicated parts of your meal preparation.

Broiled Shrimp Cocktail

Served as an appetizer, fish course, main course or mounded on a buffet, ice cold shrimp with a spicy seafood cocktail sauce is loved by everyone. My apologies to those with shellfish allergies, but then those poor souls are probably not reading this recipe.