Liver Pâté with Stewed Black Figs

Serves 10-12
A perfect appetizer for potlucks, parties and protein-types! Grass-fed beef liver is cooked in stock and herbs and pureed into a smooth, spreadable pâté. Topped with black Mission figs for a rich and sweet taste-sensation. This gourmet pâté is quicker and easier than it may seem and transports easily.
EQUIPMENT
Soufflé dish, terrine, bread pan or [...]

Local Greens with Balsamic-Marinated Berries

Serves 2
One peek at the ingredients tells you this is my mom’s recipe: “balsamic vinegar, aged at least 8 years… older even better”, “fresh brie or goat cheese”, “semi-course sea salt, coral, black or herbed”. My mom, Dorothy McNett, is a cooking instructor and gourmet foodie… can you tell? This makes a phenomenal spring salad [...]

Moroccan Chicken with Olives and Lemon Rind

Serves 4
Traditionally cooked in a clay tagine (cone-shaped pot) this version  uses a regular, old saute pan so everyone can make it at home! Enjoy mildly-spiced Moroccan flavors cooked into tender chicken thighs and a punchy lemon and onion charmoula sauce. Serve with steamed millet or quinoa to soak up the remaining sauce.
This recipe, [...]

Satay Chicken Skewers with Thai Almond Dipping Sauce

Makes 12-14 skewers
These favorite Thai appetizers are a hit for parties, potlucks or weekend snacks. Their mildly-spiced, sweet flavors make them a winner for kids too! If you want to fore go the chicken, the almond sauce makes a great dip for Thai summer rolls or even as a dressing for a grated carrot and [...]

Lentil Sausage Soup with Spinach

Yield: 6 servings
I served this soup at a Super Bowl party and scored a touchdown! It’s a warming soup with hints of cumin and coriander; perfect for all seasons. The addition of tahini makes a rich and creamy cup, while spinach adds color and added nutrition.
Nutrition Tip: Did you know that in the larger meat [...]

Clay Pot Turkey Leg with Lemon and Herb Quinoa

Serves 4
Don’t save turkey just for Thanksgiving! This fabulous (and fabulously easy!) one-pot meal can be made all year round. Fresh herbs and lemon zest are infused into butter or oil and cooked into tender-roasted turkey leg. Cooked on top of a bed of quinoa.
Cooking Tip: I always say, “you can’t go wrong in [...]

Chicken Biryani (with Brown Basmati Rice)

Serves 4
This mildly spiced Indian dish combines aromatic brown basmati rice with delicate pieces of chicken for a flavorful all-in-one meal. This recipe uses many of the staple Indian spices, including a hint of mace and saffron for a distinctive biryani flavor. Chilis can be added for an extra kick, if desired.

Cooking Tip: Basmati is [...]

Turkey and Left-Overs Bisque

Serves 4-6
If you’re looking for a more elegant way to use your left-overs than a turkey sandwich, this rich, creamy soup accomplishes the feat. It tastes like Thanksgiving-in-a-cup and makes a beautiful presentation for dinner the next day. Serve in shallow bowls to show off the red cranberries.
BOUQUET GARNI
3 sprigs fresh thyme
2 sprigs fresh [...]

How to Make Homemade Turkey Stock

Makes at least 1/2 gallon
In my opinion, turkey broth is far superior to chicken, so take advantage of the ONLY time of  year where you’ll actually have a turkey carcass on hand. Don’t let that powerful flavor (and nutrition) go to waste. Use it for soups, sauces, risotto, or braising meats.
Cooking Tip: No worries… if [...]

Corn and Sweet Potato Chowder with Creamed Cashews

Serves 6-8
Thick, homestyle chowder is made with fresh farmers market corn and cashew puree. Full of hearty, creamy flavors, no one will know it’s dairy-free. Trust me, this is good soup.

Cooking Tip: Pureeing half the soup before serving creams and thickens it up, yet leaves a little texture and chunky bites of vegetables or meats.
Cooking [...]

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