Party Menu: BBQ Baby Shower

With a beautiful poolside deck and outdoor kitchen, this BBQ/Baby Shower was a delicious and fun way for the hostesses to entertain.

MENU:
Red Cabbage, Apple Mint Slaw
Grilled Marinated Baby Vegetables
Mojo Marinated Chicken Breasts with BBQ Sauce
Grilled Flank Steak with Spicy Chimichurri Sauce

Party Menu: Graduation Buffet

The guest of honor was a vegetarian who likes bold flavors. This menu was created for her family and guests while reflecting her individual style.



MENU:
Mixed green salad with strawberries and goat cheese vinaigrette
Saffron rice with almonds and golden raisins
Masala chicken breasts with potatoes
Sesame green beans
Curry tofu with vegetables

Class Recap: Spicy Wifey Tasty II

These pictures are from the last Spicy Wifey Tasty II class. Stay tuned for the announcement of a new Spicy Wifey session this summer!

Turkey Potstickers w/ Asian Veg Slaw

Shiitake Mushroom & Udon Noodle Salada

Baby Bok Choy

Lemongrass Marinated Chicken on Garlicky Long Beans

Party Menu: book signing party

MENU:

Jerked Chicken Skewers with Peach Mango Salsa
Saffron New Potato Salad
Plantains with Spicy Tomato Dip
Roasted Red Pepper Hummus
Vegetable Platter
Crackers and Breads

Peach and Tomato Salad with Basil

5 fresh peaches, large dice
2 large tomatoes, diced
1 small onion, thinly sliced
1 bunch fresh basil, leaves torn
white wine vinegar
extra virgin olive oil
salt and pepper

Cook onion on a grill or griddle over med-high heat until lightly caramelized and set aside to cool.

In a small bowl, combine white wine vinegar and extra virgin olive oil with basil. Season with salt and pepper.

Combine diced peaches and tomatoes in a large bowl. Add grilled onion. Drizzle with vinegar mixture and stir to incorporate flavors. Allow to sit 10 minutes and gently stir again prior to serving.

Black Beans with Chorizo

2 15-oz cans black beans, drained and rinsed
4 chorizo sausages -OR- chorizo soy-sage, casings removed
1/2 red onion
3-4 cloves garlic
1 red bell pepper, seeded and diced
1 jalepeno, seeded and diced
2 Tbs cumin
1 tsp cayenne pepper
2 large tomatoes
1/2 bunch cilantro, chopped
1 cup queso blanco, farmers cheese, feta cheese (or other crumbly white fresh cheese)

In a large pot, heat 2 Tbsp olive oil over medium high heat. Add chorizo, onions and garlic and saute, stirring to break up the sausage until crumbly and cooked through. If needed, drain off excess oil. Add bell pepper, jalepeno, beans, cumin and cayenne pepper. Stir in tomatoes and allow to simmer over low heat for 10-20 minutes. To serve, transfer to a service bowl and garnish with crumbled cheese and cilantro.

Sensational Summer Salads

These are the recipes from the dishes prepared during the chef demo at the Green Market at Piedmont Park, presented by Kaiser Permanente.


Melon and Feta Salad

1/2 red onion, thinly sliced
juice from 2 limes
1/2 cantaloupe melon
1/2 honeydew melon
1/2 pint strawberries, halved
1 bunch cilantro
6 oz crumbled feta cheese


In a large bowl, combine onion, lime juice, salt and pepper and allow to marinate. Meanwhile seed, peel and dice the melons into bite sized pieces. Add melons, cilantro to the marinated onions and toss well. Sprinkle with feta cheese and serve.

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Chilled Udon Noodle salad, Gingered Shiitakes and Green Onions

1 pkg dried udon noodles
1 red bell pepper
2 pints shiitake mushrooms, trimmed and sliced
2” piece of ginger, peeled and grated
2 cloves garlic, chopped
3-5 scallions, whites and greens separated
2 Tbsp dark sesame oil
1-2 Tbsp miso tamari or soy sauce
2 handfulls of cilantro, roughly chopped

Cook noodles according to package directions until just al dente. Rinse with cold water, drain and toss with 1 Tbsp of the dark sesame oil. Set aside.

Heat 1 tbsp vegetable oil in a skillet and sauté mushrooms with scallion whites, garlic and ginger. Add remaining sesame oil and miso tamari (or soy sauce). Cook until all of the liquid is absorbed.

Toss bell pepper and mushroom mixture into the noodles and garnish with sliced scallion greens and cilantro. Refrigerate or serve immediately. If refrigerated, check seasonings prior to serving, and moisten with a little more sesame oil and/or soy sauce as needed.

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Grilled Pineapple & Mango Pico de Gallo
1 pineapple, peeled and sliced
2 mangos, peeled and sliced
2 Tbsp balsamic vinegar
2 large vine ripened tomatoes, diced
1 jalepeno, seeded and diced
1 bunch scallions, chopped
1 bunch cilantro, chopped
juice from 2 limes
salt and pepper

Toss pineapple and mango slices with balsamic vinegar and cook on grill or griddle 3 minutes on each side. Set aside to cool, then cut into medium dice.

Combine the tomatoes, jalepeno, scallions and cilantro with the lime juice and season with salt and pepper. Toss in the grilled fruit, chill and stir prior to serving with grilled meats, fish or tortilla chips.