Other

Cucumber Ribbons with Herbed Pesto and Pecorino Toscano


English (aka hothouse) cucumbers will be the easiest variety to find for this herby, lemony salad, but they're less flavorful than long, slender varieties such as Armenian and Japanese. Read more about cucumbers in the Wall Street Journal's "Off Duty" section.

Ingredients

  • 1 1/2 Pound long, slender cucumbers, halved lengthwise
  • 1/2 Cup packed flat-leaf parsley leaves
  • 1/2 Cup packed dill sprigs
  • 2 Tablespoons tarragon
  • 1 small clove garlic, smashed
  • Pinch of crushed red pepper
  • 1/2 Teaspoon lemon zest, plus more for garnish
  • 1 Tablespoon fresh lemon juice
  • 1/2 Cup extra-virgin olive oil
  • Salt and freshly ground black pepper, to taste
  • 1/2 Cup toasted pine nuts (optional)
  • 2 Ounces Pecorino Toscano, or other young sheep's milk cheese

Servings4

Calories Per Serving311

Folate equivalent (total)33µg8%

Riboflavin (B2)0.2mg11.9%


Grilled Zucchini Ribbon Salad with Walnuts & Pecorino

A simple and elegant salad that tosses lightly grilled zucchini ribbons with toasted walnuts, Pecorino cheese in a lemony vinaigrette.

Ingredients

  • 4 whole Medium Zucchinis
  • ½ Tablespoons Olive Oil
  • Fresh Ground Pepper, to taste
  • ¼ cups Toasted Walnuts, Roughly Chopped
  • ½ cups Shaved Pecorino Romano (or Parmesan Cheese Loosely Packed)
  • FOR THE VINAIGRETTE:
  • 2 Tablespoons Olive Oil
  • 2 Tablespoons White Wine Vinegar
  • 2 teaspoons Maple Syrup
  • 1 teaspoon Lemon Juice
  • ½ teaspoons Dijon
  • 1 teaspoon Fresh Lemon Zest

Preparation

Preheat grill over medium-high heat.

Using a vegetable peeler, peel the zucchini into ribbons, discarding the seedy center. Toss ribbons in olive oil to coat, then season with ground pepper.
Working in multiple batches of 8 or so ribbons at a time, arrange on the grill. Grill for a minute or so (depending on the temperature of your BBQ) until zucchinis are lightly marked. It is only necessary to grill one side of the zucchini. They should be slightly softer but not limp. Continue until all zucchini ribbons have been grilled.

To prepare vinaigrette, whisk together olive oil, white wine vinegar, maple syrup, lemon juice, dijon and lemon zest.

Toss ribbons in vinaigrette and top with walnuts and Pecorino. Serve immediately.


Wild Green Pesto — Oh So Tasty: Or What To Do With All Those Weeds!

Versatile and nutritious, wild green pesto is a gourmet delight and an herb class favorite. I enjoy serving it as a spread on bread. (In this manner, it was delightfully received as an appetizer at a fundraising dinner which took place in a castle on the Hudson River. I appreciate the humble weeds being honored and bringing in the big bucks.) Pesto, typically added to pasta, tastes great topping whole grains and burgers, and in soups, sauces and dressings. Make it creamy by mixing it with equal parts yogurt, crème fraîcheesh, or heavy cream. In this recipe we can use any wild greens that are eaten raw. While some friends make pesto from only dandelion leaf (very bitter) or nettle (which generally needs cooking to chill out the sting), I suggest using half pungent, aromatic plants and half milder tasting ones. If adding bitter flavored plants, include small amounts — about one-half cup per batch. Please note: I usually triple this recipe, multiplying all the ingredients by three.

Today's Wild Green Pesto features wood sorrel (Oxalis stricta), garlic mustard (Alliaria petiolata), wild bergamot (Monarda fistulosa), star chickweed (Stellaria pubera), soaked and dried sunflower seeds and almonds, and pecorino fulvi sheep cheese as displayed in this photo.

  • 2 oz (by weight) hard grating cheese such as Pecorino Romano or Parmigiano, cut into chunks (fills about ½ cup)
  • ½ cup nut or seed (preferably soaked and dried, see earlier blog post here) some good choices are sunflower seeds, green pumpkin seeds, hazelnuts, almonds, pecans, and pine nuts
  • 1–2 cloves garlic (less garlic is used than typical pesto recipes so you can taste the flavor of the herbs)
  • 3 cups packed wild greens (edible raw) of choice if leaves are large, coarsely chop
  • 1/3–3/4 cup cold-pressed olive oil
  • Sea salt to taste
  1. Place cheese in food processor and process until well pulverized.
  2. Add nut or seed and garlic and process until medium-fine ground.
  3. Add wild greens and process until mixture is well minced.
  4. With food processor running, add olive oil until the desired consistency is reached. 1/3 cup oil produces a thicker consistency — nice for spreading on bread, crackers, etc. For a thinner, looser sauce add another ¼–½ cup of oil.
  5. Taste first, then add salt if desired.

Wild Green Variations: Here are some good plant combinations for making wild green pesto:

  • 1½ cups violet leaf, 1 cup wild bergamot leaf, ½ cup garlic mustard leaf or flowering top
  • 1½ cups wood sorrel leaf & tender stem, 1 cup star chickweed leaf & tender stem, ½ cup bee balm leaf
  • 1¾ cups sheep sorrel leaf and tender stem, 1 cup dayflower leaf and tender stem, ¼ cup gill-over-the-ground leaf and tender stem (can include flower too).
  • 1½ cups day lily shoots, 1¼ cups field onion greens, ¼ cup garlic mustard leaves. This combination is available only in early spring.

Garden Variations: Here are some good plant combinations for making “tame” green pesto:

  • 1½ cups arugula, 1 cup parsley, ½ cup watercress
  • 1½ cups French sorrel leaf, 1 cup chervil, ½ cup hardy marjoram

Cultivated Additions: Of course pesto is most commonly made with basil, but other cultivated plants work surprisingly well and taste great mixed with wild plants. Try adding ½ cup of leaves of the following fresh culinary herbs per batch of wild green pesto:

Winter or summer savory, oregano, thyme, sweet or perennial hardy marjoram, tarragon, or cilantro

Wild Green Pesto ready to eat spread on cucumber slices and sprinkled with wild bergamot flowers (Monarda fistulosa).


Everything You Need to Know About Pecorino (It's More Than a Parmesan Alternative)

For many people who see their favorite chef grating salty slivers of it over a plate of perfectly cooked pasta or a New Haven-style pizza, pecorino cheese has become almost interchangeable with Parmesan. There is so much more to this beautiful, traditionally crafted cheese than just being an alternative garnish, however, and I hope that after reading this, you will not only realize just how much hard work goes into getting pecorino to your table, but you will also be tempted to make it a star ingredient in some of your future culinary endeavors.

The name pecorino is actually taken from the Italian word pecora, which means “sheep.” It links back to a time when sheep were an essential source of food and materials for rural families in what is now Italy. And the first historical records of the cheese being made come from nearly 2,000 years ago, in the works of the Roman writer Pliny the Elder.

Although pecorino is nearly always associated with the firm, hard cheese available from most supermarkets, the name actually covers all Italian cheeses that are made with ewe’s milk. Pecorino is available in Italy in three main types, fresco, semi-stagionato and stagionato, a series of classifications that are based on how long the individual cheeses have been aged.

Once the cheese curds have been produced by adding rennet to the ewe’s milk, they are drained and formed into drum-shaped wheels. The cheeses are then pressed, wrapped, salted and aged for anywhere from a few months to a year. The longer the cheeses age, the more firm, crumbly and salty they become, making them ideal for grating. The younger cheeses have a softer, more creamy texture, and they are often eaten on their own or in sandwiches.


Meal Ideas

Savory
– Avocado Toast: scrambled egg whites or egg cooked any way, sliced avocado, sliced tomato, fresh spinach, option to add bacon
– Cowboy Burrito : scrambled eggs, sharp cheddar cheese, green chilis, breakfast potatoes, sauteed onions and peppers
– Healthy Quinoa Burrito: Tri colored quinoa, black beans, swiss cheese, corn, scrambled egg whites, pico de gallo, avocado
– Southwestern burrito: chorizo or soy chorizo, scrambled eggs, cotija or cheddar cheese, diced tomatoes, roasted sweet potatoes and poblanos, black beans, avocado
– Breakfast power bowl: your choice of any eggs cooked any way, cowboy potatoes, sweet potatoes black beans, cheese, grits, sauteed cherry tomatoes, sauteed spinach, sauteed onion, sauteed mushroom, sauteed zucchini, avocado, salsa, pico de gallo, green chili sauce, bacon, crumbled sausage, chorizo, steak, ham, chicken, broccoli, asparagus, quinoa
– Chicken or roasted cauliflower and waffles
– Biscuits and gravy
– Chicken biscuits
– Omelets: California, chicken oscar, egg white, turkey, swiss, mushroom, anf spinach, southwestern, cowboy, cordon bleu, or any toppings by request
– Breakfast sandwich: on toast or english muffin: egg, bacon or sausage, cheese of choice, any veggies if desired
– Eggs benedict, Crab cake benedict, Chicken Oscar Benedict, Smoked salmon benedict, Veggie loaded benedict, southwestern benedict
– Huevos rancheros or huevos rancheros casserole
– Traditional: eggs, bacon, sausage, or vegan sausage, regular hash or sweet potato hash
– Baked egg pepper rings
– Quiche with or without crust: any combination of veggies, meat and cheeses
– Grit bowl: cooked grits topped with your choice of cheese, eggs cooked any way, crumbled sausage, ham, turkey or bacon, option to add spinach or cherry tomatoes
– Bagels and lox
– Breakfast quesadillas
– Bacon egg breakfast muffins

Sweet
– Pancakes: regular, blueberry, banana, chocolate chip, pumpkin, pumpkin chocolate chip, cinnamon swirl, red velvet, cheesecake, double chocolate
– Waffles
– Muffins/loaves: lemon blueberry, banana, banana nut, blueberry banana, chocolate chip, carrot zucchini, bran, gingerbread, pumpkin, pumpkin chocolate chip, orange cranberry, double chocolate zucchini, lemon poppyseed, cinnamon swirl, black forest, espresso chocolate chip, mocha, raspberry lemon, strawberry cream swirl, any other flavor ideas
– Breads : biscuits(plain or cheddar chive), paleo raisin bread, biscotti, any flavor
– Scones: cheddar bacon, cheddar chive, Raspberry lemon, poppyseed, pumpkin, plain, blueberry lemon, berry, dried cherries, cranberry almond, etc.
– Yeast Free cinnamon rolls, regular or gluten free
– Breakfast Quinoa: cinnamon apple, spiced pear, vanilla and berries, dried fruit and nut, option to add a dollop of plain greek yogurt or almond butter on top
– Chia Pudding: original vanilla, maqui flavor, cacao topped with fresh berries, cacao nibs, shredded coconut , etc
– Overnight oats : oats soaked overnight with dried cherries, almonds, chica seed, hemp seed, greek yogurt, cinnamon, agave, or any combination you desire. Eaten cold
– Power Oatmeal
– Light and fit parfait: palin greek yogurt infused with a touch of honey and vanilla bean paste, fresh berries, fresh granola
– Homemade granola or granola bars
– French toast: plain, or stuffed with cream cheese and choice of fruit filling
– French toast casserole: traditional, blueberry cream cheese, cinnamon apple, or creme anglaise
– Fruit salad: berries, honey, mint, and lemon exotic citrus salad, traditional fruit salad, melon salad, Tropical fruit salad
– Cream cheese and fruit filled danish braid: cherry, blueberry, apple, raspberry, lemon
– Forbidden rice pudding : coconut milk, coconut butter, hemp seed, pear, cinnamon, vanilla, coconut oil, agave.
– Smoothie Bowl: acai, triple berry, matcha, tropical. Topped with fresh berries, banana, almond butter, hemp seed, cacao nibs, shredded coconut, honey drizzle
– Smoothies: turmeric sunshine, green energy bee, mango tango, matcha magic, berry blast, strawberry banana, avocado dream, creamsicle, pina colada, strawberry cacao, blueberry almond butter, pineapple kale, beet blast, exotic wonder, etc.
– Power Balls : Turmeric lemon, gingersnap, brownie, chocolate chip, vanilla, espresso, cinnamon, dried blueberry, etc.
– Fruit Breakfast bars
– Oatmeal Breakfast cookies
– Protein bars

Soups

Italian/French
– Italian Minestrone
– Italian wedding soup
– Kale and white bean soup
– Cold or warm Vichyssoise
– Cream of wild mushroom, potato, or chicken soup
– Watercress soup
– Asparagus & pea soup with fresh parmesan cheese
– Farmhouse soup: kidney beans, root veggies, pasta
– Meatballs and pasta soup with basil
– New England Clam Chowder
– Shrimp or lobster bisque
– French onion soup
– Chilled cucumber and yogurt soup with walnuts

Mexican/Caribbean
– Chicken or veggie tortilla soup
– Tomatillo Corn Chowder
– Southwestern Hominy soup (veggie or chicken)
– Jamaican Black bean soup
– Spicy pureed black bean soup
– Posole, vegetarian or chicken or pork
– Avocado Lime soup chilled or warm
– Mexican beef chili
– Gazpacho with avocado salsa

American
– Chicken, turkey or veggie and wild rice soup
– Hamburger soup
– Chilled pea soup topped with prosciutto
– Tomato Basil Soup
– Lemony orzo and veggie soup
– Seafood or chicken and sausage gumbo
– Irish country beef and vegetable soup
– Ham and bean soup
– Cabbage soup
– Broccoli cheddar soup
– Summer vegetable soup
– Creamy Broccoli & Potato Soup
– Pumpkin soup
– Butternut squash Bisque
– Roasted red pepper & sweet potato soup
– Corn and potato or scallop chowder
– Split pea soup
– Spiced, creamed Parsnip soup with sherry
– Beet soup
– Potato, sausage, chickpea and spinach soup
– Black eyed pea and ham soup
– Oyster soup
– Creamy Asparagus soup topped with goat cheese
– Creamy Asparagus soup
– Chicken or beef bone broth
– Garlic soup with croutons
– Seafood chowder
– Saffron flavored mussel soup
– She-crab soup
– Beef and barley soup
– Cod, Fava bean and spinach chowder
– Salmon chowder
– Creamy zucchini & gorgonzola soup

Middle Eastern
– Curried Sweet potato, carrot & ginger soup
– Cock a Leekie soup with puy lentils and thyme
– Eggplant soup with gremolata
– Tomato & Roasted red pepper soup
– Tuscan cannellini bean soup
– Moroccan chickpea and lentil soup
– Lentil soup
– Creamy heart of palm soup
– Curried celery soup
– Curried cauliflower soup
– Green Lentil soup
– Mediterranean smoked sausage (beef, chicken or pork) and pesto soup
– Indian lamb soup with rice and coconut
– Curried salmon soup
– Tomato soup with Israeli couscous
– Moroccan Hariri: lamb or beef, chickpeas, lentils, mini noodles, spices, tomatoes

Asian
– Asian chicken noodle soup
– Asian veggie noodle soup
– Cilantro and shiitake mushroom miso soup
– Tofu and bok choy miso soup
– Egg drop soup
– Sweet and sour soup
– Thai lentil & Coconut Soup
– Thai coconut, lemongrass & shiitake mushroom soup
– Chicken & rice soup with lemongrass
– Ramen noodle soup, veggie, shrimp, pork, beef, or chicken
– Thai green curry chicken and coconut soup
– Miso soup with pork and vegetables
– Wonton soup: pork, chicken or veggie
– Pad Thai red monkfish soup
– Thai fish broth – contains chunks of fish and herbs

Lunch

All items can be altered to fit your dietary needs

Sandwiches/Wraps
– Tuna melt: tuna, provolone, tomato, lettuce on toasted bread
– Grilled Pimento cheese sandwich
– Vegetarian BLT: bacon flavored coconut chips, vegan mayo, nutritional yeast, sliced
tomato, avocado, and spirulina, sprouted bread or wrap
– Vegetarian sandwich/wrap: Sprouted bread, chive kite hill cream cheese, spirulina
dusted sunflower seeds, sliced cucumber, sliced tomato, sprouts.
– Toasted Beet & Goat Cheese Sandwich: Gluten free bread, roasted balsamic glazed
beets, crumbled fresh goat cheese, lemon vinaigrette marinated arugula
– Roast beef, swiss, balsamic caramelized onions and horseradish cream sandwich or
wrap
– Mexi wrap: cilantro lime quinoa, black beans, cheese, chicken, green chili or salsa
– Mediterranean wrap: roasted red pepper hummus, slice turkey, spinach.
– Caprese sandwich: sliced tomato, mozzarella, basil pesto, olive oil and balsamic glaze
on ciabatta bread.
– Marble rye turkey or mahi mahi Rueben
– Turkey Blt: bacon, lettuce, tomato, turkey, avocado and mayo, on bread or a wrap
– Ham and swiss melt with Dijon mustard
– Patty melt: caramelized onion, provolone, beef burger, on bread, or lettuce
– Chicken, bacon and ranch lettuce wrap
– Chicken finger wrap
– Chicken salad, curried chicken salad or tuna lettuce wraps

Power Bowls
– Mexi-bowl: brown rice and quinoa blend, black beans, corn, pickled onion,
Cheese (if desired) guacamole, chopped tomato,
– Fajita bowl: beef, chicken, shrimp, mushrooms or combo, sautéed onions,
peppers, rice, avocado, cilantro lime sour cream drizzle
– Buddha bowl: lentil quinoa blend, pickled onion, diced avocado, cherry tomatoes,
– Root down bowl: Lentil and quinoa blend, roasted beets, shredded kale, roasted
asparagus or Brussel sprouts and butternut squash, salmon, chicken or n/a,
balsamic glaze
– Mediterranean bowl: tri color herbed quinoa, baba ganoush, kalamata olives,
chickpeas, chopped cucumber, roasted red peppers, artichokes, chopped red
onion, Lemon Tahini drizzle, feta(optional)
– Protein madness bowl: boiled egg, chicken, avocado, spinach, brown rice, hemp
seeds, green goddess tahini dressing
– Ramen bowl: ramen, boiled egg, mushrooms, shredded cabbage, shredded
carrot, sprouts, cilantro, beef, chicken, or tofu or veggie, miso broth
– Sushi bowl: sushi rice, sesame seeds, ahi tuna, imitation crab, salmon or shrimp,
cucumber, seaweed, pureed avocado wasabi drizzle, pickled ginger, shredded
carrot, yum sauce drizzle
– Asian bowl: jasmine rice, sprouts, pickled cucumber and radish, julienned carrots,
zucchini spirals, ahi tuna, teriyaki chicken or tofu, ginger lime dressing, wasabi
peas
– Thai bowl: Bamboo coconut rice, chicken, shrimp or tofu, edamame, red pepper
strips, roasted broccoli, fresh Thai basil, Shredded red cabbage, green onion, Thai
peanut dressing, cashews
– Carb Free Bowl: any of the above with substitutions for the carbs!

Other Lunch Ideas
– Pizza, cauliflower pizza, or flatbread pizza: any combination Mediterranean, margherita,
super supreme, chicken, broccoli and ricotta, pepperoni, mushroom onion, pepperoni,
mushroom and onion, caramelized onion steak and brie, fig, arugula, balsamic and goat
cheese, zucchini and butternut squash, chicken, bacon, artichoke, and creamy spinach
sauce, Hawaiian, BBQ chicken, steak, gorgonzola, beets, and arugula, California chicken,
buffalo chicken with ranch drizzle, shrimp scampi, peach, balsamic and mascarpone, or
Thai chicken
– Vietnamese Spring rolls: veggie or shrimp and veggie with choice of garlic coconut
amino sauce or Thai peanut/almond butter sauce
– Sushi: any combo of, tuna, salmon, smoked salmon, shrimp, cream cheese, asparagus,
cucumber, carrot, wasabi cream, pickled ginger, any other veggies
– Any of the dinner items can be portioned smaller to create a lunch

Vegetable Side Dishes

American
-Sautéed green beans and mushrooms
– Cauliflower puree
-Sautéed green beans, squash, jalapeno, tomato, garlic, onions and okra
– brown butter green beans and pine nuts
– Quinoa, wild rice or cauliflower rice and parmesan stuffed tomatoes
– Sautéed green beans, cherry tomatoes, and onions
-Creamed spinach
– herbed goat cheese or boursin cheese stuffed mushrooms
– Grilled zucchini, yellow squash, onion and eggplant
– Steamed Broccoli with butter and sea salt
– Roasted Balsamic green beans and walnuts
– Cauliflower rice pilaf
– Balsamic roasted portobello mushrooms
– Coconut amino Roasted Brussel sprouts
– Roasted Brussel sprouts and bacon
– Roasted acorn squash and Brussel sprouts
– Grilled or steamed melt in your mouth corn
– Grilled half onions
– Roasted leeks in lemon sauce
– Squash, broccoli, celery root or Brussel sprout au gratin
– parmesan roasted zucchini fries or asparagus fries
– Southern style greens
-Shaved Brussel sprouts with pancetta
– Steamed fresh peas with onion or shallot butter, fresh cracked pepper and sea salt
– Goat cheese, tomato spinach, and roasted pine nut stuffed yellow squash
– mini grilled or baked courgettes
– Dilled succotash
– Glazed baby carrots
– Roasted cauliflower steaks

Asian
– Coconut amino roasted broccoli, cabbage and sesame seeds
– Asian stir-fried veggies
– Stir fried cauliflower rice
– Sautéed broccoli rabe with garlic and chilis
– Stir fried Asian greens
– Stir fried cabbage and sesame oil
– Stir fried asparagus with shiitake mushrooms

Mexican/Southwestern
– Roasted corn, red pepper and onion
– Whole roasted corn with butter and paprika
– Cilantro and lime sautéed Mexican veggies (calabacitas)
– Cilantro lime or Mexican flavored cauliflower rice

Italian/French
-Green bean or broccoli amandine
– Lemon, Butter, shallot and white wine asparagus topped with parmesan
– Souffle: cheese and onion, wild mushrooms, spinach, asparagus, broccoli, artichoke, or
cauliflower
– Leek and chanterelle mushroom tart
– zucchini and yellow squash noodles or ribbons with pesto or lemon butter or marinara
– Spaghetti squash and peas
– Julienned carrots and zucchini with a lemon dill cream sauce
– Layered veggie tagine
– Cauliflower and broccoli or Brussel sprouts smothered in bechamel sauce
– ratatouille
– Fresh peas, fennel and bacon
– Roasted fennel and black olives
-Peas with parmesan and prosciutto
– sweet potato souffle

Middle Eastern/other
– roasted balsamic asparagus
– sautéed asparagus and butter with roasted red peppers
– Roasted curried cauliflower steaks
– Wilted swiss chard with roasted pine nuts
— Tahini and lemon roasted cauliflower
– Roasted eggplant and chickpeas with lemon tahini sauce
– Indian style okra
– Pesto Squash noodles with roasted tomatoes, artichokes and kalamata olives
– Grilled balsamic mushrooms, eggplant, squash
– Zucchini with Moroccan spices
– Green beans, tomatoes, onions, olives and feta

Fish and Seafood

All meals on this list can be altered to fit all dietary needs

Italian/French
– Fish of your choice en papillote: fish, butter, lemon, thinly sliced veggies, wrapped in
parchment and baked
– Shrimp or scallop or lobster Scampi on a bed of angel hair pasta or spaghetti squash
– Shrimp, ricotta, pasta and/ or veggie and marinara bake with fresh mozzarella
– Jess’ Famous Creamy Seafood Lasagna
– Shrimp or lobster alfredo
– Shrimp and asparagus skillet meal: white wine butter sauce & fresh parmesan
– Halibut, sea bass or tilapia in a lemon caper butter sauce
– Mushroom or spinach and cheese ravioli with a creamy lobster sauce
– Lobster ravioli with a roasted red pepper sauce or exotic mushroom cream sauce and
asparagus spears
– Salmon, swordfish or tuna topped with a creamy dill sauce
– Scallops or fish of choice cooked with lemon brown butter, white wine sauce and roasted
roasted pine nuts on a bed of wilted spinach
– Tuna or salmon Salad Niçoise: Tuna steak, tomatoes, green beans, baby potatoes,
anchovies(optional), black or kalamata olives, baby greens, oil and vinegar
– Creamy shrimp and mushroom smothered black pasta
– Lemony tilapia, cod or flounder on creamy parmesan herbed orzo
– Shrimp or lobster, pea and parmesan risotto meal
– Swordfish or sea bass topped with lemon, olives and capers with braised fennel and
black olives

Mexican/Southwestern
– Sea bass topped with a roasted red pepper sauce
– Mahi Mahi, shrimp or tilapia or salmon fish tacos
– Seafood enchiladas
– Crab stuffed avocado on a bed of salad
– Spicy sautéed mahi Mahi with jicama mango avocado salsa
– Swordfish with tomatillo salsa or tomato coulis
– Cod with red pepper chorizo ragout

Middle Eastern
– Shrimp and veggie coconut curry
– Salmon topped with basil or artichoke pesto
– Seafood paella
– Tuna with tomato caper sauce
– Oven baked salmon with olive sauce
– Curried salmon cakes with lemon curry aioli
– Tuna or sea bass with an orange mint glaze
– Sea bass or other fish topped with baba ghanoush
– Pan Seared Sea Bass with Chive Creme Fraiche with artichokes sun dried tomatoes,
green beans and new potatoes
– Fish wrapped in Swiss chard
– Catalan Fish Stew
– Greek Stuffed Squid
– Black Pasta with squid sauce
– Shrimp, sausage and or chicken gumbo
– Shrimp Creole

All American
– Balsamic roasted salmon
– Salmon Burger
– Baked Tilapia or halibut fingers
– Salmon topped with a spinach cream sauce
– Tilapia or flounder stuffed with crabmeat or bacon and Boursin cheese
– Garlic herb roasted or grilled red snapper
– Tuna, pea and noodle casserole
– Crab or salmon cakes
– Almond crusted sole, cod or halibut

Asian
– Coconut crusted shrimp
– Braised sea bass with ginger, bok choy, shiitake mushrooms & chilis
– Shrimp red or green Thai curry
– Shrimp Pad Thai
– Shrimp lo Mein
– Shrimp fried rice or cauliflower rice
– Sea bass or other white fish topped with green or red coconut curry sauce with julienned
vegetables
– Teriyaki glazed salmon or ahi tuna
– Lemon Shrimp
– Shrimp spring rolls with dipping sauce
– Shrimp and lemongrass lettuce wraps
– Thai Fish Curry
– Ginger orange soy scallops or sea bass with a seaweed salad
– Sweet chili lime shrimp lettuce wraps with fresh sprouts and water chestnuts
– Sushi or sushi burrito: any combination of avocado, asparagus tips, smoked salmon,
cream cheese, cucumber, carrot, egg, ahi tuna, raw or cooked salmon, tempura shrimp,
sautéed shrimp, wasabi, yum sauce, pickled ginger, green onion sprouts, bell pepper,
brown or white sushi rice, soy sauce

Beef and Bison

Any of these can be made to fit your dietary needs

Italian/French
– Beef Bourguignon: chunks of beef, potatoes, and vegetables slow cooked in a red wine
gravy.
– Beef Tenderloin smothered in a madeira mushroom sauce
– Traditional Meatballs, black bean bison meatballs, or mozzarella stuffed meatballs with
marinara or sherry cream sauce on a bed of noodles, zucchini noodles or mashed
potatoes
– Beef wellington
– Steak Diane: steak pan seared in a rich gravy with onions and mushrooms
– Traditional lasagna with whole grain pasta or zucchini pasta
– London Broil with roasted root vegetables
– Steak Dijonaise
– Lasagna stuffed spaghetti squash

Mexican/Southwestern
– Steak quesadillas
– Beef Fajitas or fajita bowl
– Beef, rice and bean burritos
– Flank Steak smothered in chimichurri with sautéed peppers and onions
– Taco casserole
– Beef Mexi-bowl
– Southwestern beef stuffed peppers, zucchini or acorn squash
– Beef enchiladas with red or green sauce
– Beef empanadas

Middle Eastern
– Beef Cabbage rolls with Moroccan sauce
– Hungarian goulash
– Beef and veggie kebabs
– Mediterranean beef stuffed peppers, yellow squash or portobello mushroom
– Beef Tikka Masala

Asian
– Beef and broccoli with rice or vermicelli noodles
– Beef pad Thai
– Beef & Vegetable Lo Mein
– Coconut beef curry
– Beef & Veggie Stir fry
– Korean BBQ short ribs
– Beef teriyaki satay skewers with Asian veggie stir fry and rice or vermicelli

American
– Beef or bison burgers with a bun, on a bed of lettuce of slaw, or on a portobello
mushroom. Can come with any veggies or toppings you desire
– Beef Stew
– Beefy macaroni casserole, traditional or green chili
– Shepherd’s Pie (can be made healthy too)
– Beef stroganoff
– Southern Style (sweet red sauce) or mushroom gravy meatloaf
– Cheeseburger stuffed yellow squash
– Tri tip roast with roasted veggies in a red wine sauce or herb chimichurri
– Slow roasted peppercorn rubbed beef brisket with a homemade sweet and tangy BBQ
sauce
– Herb crusted prime rib with au jus and horseradish cream
– Garlic crusted roast beef with gravy
– Slow cooked merlot pot roast
– Port braised beef short ribs
– Salisbury steak
– Chateaubriand: tenderloin topped with bearnaise sauce
– Beef or bison and 3 bean chili
– Ground beef, gouda, roasted Brussels and bacon casserole
– Balsamic or red wine vinegar marinated New York strip
– Sloppy joes on buns, stuffed in a sweet potato, regular potato or spaghetti squash or on
lettuce wraps
– Chicken Fried Steak

Appetizers and Party Ideas

Dips
– Hummus: roasted garlic, sundried tomato, pesto, roasted red pepper, beet, spinach lime
avocado, lemon turmeric, tapenade and eggplant with pita triangles and veggies
– Mexican cheese dips with tortilla chips
– Black bean or pinto bean dip with tortilla chips
– Salsa: tomatillo, avocado mango, tomato cilantro, spicy, Minted melon
– Traditional Swiss or beer cheese fondue: with vegetables and bread for dipping
– 7 layered cold Mexican dip with tortilla chips
– Spinach artichoke dip with tortilla chips and veggies
– Cold spinach dip with crackers/toasts and veggies
– Ranch or French onion dip with veggies and optional chips (ridges or veggie chips)
– Salmon spread with crackers or toasted baguette
– Incredible cheesy bacon dip with crackers and veggies
– Cream cheese smothered with jalapeno jelly or hatch green chili spread with crackers
– Artichoke dippers with lemon mint dipping sauce
– Guacamole with tortilla chips
– Black bean, corn, red peppers and avocado salsa
– Creamy shrimp spread with sliced baguette
– Pizza dip with tortilla chips or herbed crackers

Veggies & Fruits
– Fruit salad: berry, tropical, citrus, Summer fruit
– Fruit display: an assortment of seasonal fruit arranged beautifully
– Fruit skewers with creamy fruit dip
– Stuffed Mushrooms: Boursin bacon, Sausage gouda, spinach and swiss
– Mini cucumber and herbed cream cheese open faced sandwiches
– Marinated mushrooms
– Tomato bruschetta
– Vegetable display with veggie dip, yogurt dip, red pepper dip, or cold spinach dip
– Ricotta eggplant roll ups
– Asparagus wrapped in prosciutto
– Yogurt or cream cheese stuffed mini peppers topped with honey and mint
– Mozzarella and mashed fava bean crostini
– Asparagus and ricotta crostini

Seafood/Fish
– Peppered ahi tuna bites: Mary’s gone gf cracker topped with wasabi avocado puree, ahi
tuna and pickled ginger. These are incredible!
– shrimp cocktail mini shooters shrimp cocktail display
– Smoked salmon display
– Shrimp Vietnamese spring rolls
– Coconut shrimp
– Bang Bang shrimp
– Crab and citrus salsa with tortilla chips
– Ceviche with tortilla chips
– Crab dip
– Smoked salmon, cream cheese and caper cucumber or cracker bites
– Smoked trout pate
– Bacon wrapped shrimp
– King crab puffs
– Fried calamari or calamari simmered in tomato sauce
– White wine mussels
– Blended Trout or salmon cream cheese piped cucumbers or toasts
– Mini crab cakes with lemon garlic aioli

Meat
– Bacon and blue cheese or bacon cheddar chive or Canadian bacon potato skins
– Cocktail weenies: orange glazed, BBQ, sweet chili
– Mini slider burgers
– Mini sloppy joe bar
– Mini roast beef sandwich bar
– Mini chicken finger bites: with choice of sauces: honey mustard, BBQ, ranch, buffalo,
sweet chili sauce
– Chicken wings: teriyaki, buffalo, honey garlic, lemon pepper, bourbon BBQ, Hawaiian BBQ,
spicy mango
– Cocktail meatballs: turkey cranberry sweet chili, chicken teriyaki, Korean BBQ, bourbon,
BBQ & grape jelly, sherry cream, honey garlic, marinara, Hawaiian BBQ pineapple
– Pizza rolls
– Antipasto kebabs
– Beef canapes with cucumber sauce: toasted baguette, shaved beef, cucumber sauce
– Taco phyllo cups

Cheese
– Caprese bites: tomato, mozzarella, basil pesto, and balsamic glaze
– Mozzarella tartlets
– Pimiento cheese bruschetta
– Cream cheese stuffed sweet mini peppers or jalapenos wrapped in bacon
– Brie en croute or baked brie: plain, caramel pecan, apple walnut, mint blackberry or
blueberry, honey and dried cherries, fig and honey, cranberry pecan, pear and
caramelized sweet onion, sun dried tomato and rosemary, apricot and almond
– Prosciutto wrapped cheese sticks
– Herbed cream cheese stuffed salami horns
– Charcuterie display: assorted cheeses, cured meats, olives, crackers, toasts, etc.
– Goat cheese log: plain, honey drizzle, herb crusted, blackberry or blueberry drizzle
sauce, cranberry crusted, nut crusted, raspberry
– Cheese and cracker display: assorted cheese and crackers
– Spinach feta and sundried tomato triangles
– Cheese ball and crackers: bacon cheddar chive, cranberry pecan, pine nut pesto
sundried tomato, salsa
– Brie phyllo cups: apricot, blackberry, caramel apple, raspberry, blueberry, fig, mixed
berry
– Crab Rangoon
– Flatbread pizza : Mediterranean, margherita, caramelized onion and brie, fig, arugula,
balsamic and goat cheese, ricotta caramelized onion, zucchini and butternut squash,
chicken, bacon, artichoke and gouda, Hawaiian, BBQ chicken, steak, gorgonzola, beets,
and arugula, California chicken, buffalo chicken with ranch drizzle, shrimp scampi, peach,
balsamic and mascarpone, or Thai chicken
– Fried cheese ravioli with marinara

Other
– Deviled eggs: original or avocado
– Flavored popcorn: nacho cheddar, onion sea salt, ranch, kettle
– Pinwheel sandwiches: cream cheese, mango chutney, and ham, turkey, green chili,
cream cheese and shredded cheddar, horseradish, roast beef, swiss, balsamic
caramelized onion, red pepper hummus, spinach and turkey, spinach, bacon cream
cheese, taco,
– Tapenade bruschetta
– Roasted seasoned chickpeas
– Gazpacho shooters
– Cold cucumber, vichyssoise, melon or avocado and spring pea soup shooters

Sweets
– Candy bar: a beautiful display of different candies to feed everyone’s taste buds! Kids
love it!
– Sweet & salty trail mix bar
– Cinnamon toasted almonds
– Hot Chocolate Bar
– Mini dessert display: your choice of and assortment: mini brownies, cookies, cheesecake
bites, trifle cups, petit fours(cake), cake doughnuts, any flavor pie bars, dessert bars,
fudge, Truffles, bon bons, no bake cheesecake phyllo cups, etc.
– Chocolate dipped strawberry display
– Chocolate dipped pretzel display
– No Bake cheesecake phyllo cups: assorted flavors
– Chocolate fondue: comes with fruit, cake pretzels and marshmallows for dipping
– Smores bar: assortment of marshmallows, graham crackers and chocolate bars

Brunch

Any of these can be made to fit your dietary needs

Drinks
– Flavored water
– Hot water and teas
– Mimosa bar: alcohol and/or non-alcoholic
– Bloody Mary bar
– Non-alcoholic punch
– Lavender lemonade
– Pink punch
– Sherbet rainbow punch

Sweet
– Mini crepes with berries
– French toast or French toast casserole: plain or cream cheese blueberry or cherry
– mini pancakes: plain, blueberry, banana, cinnamon roll, pumpkin chocolate chip
– Breakfast Breads, choose any, regular or gluten free: blueberry banana mini muffins,
banana walnut mini muffins, double chocolate zucchini mini muffins, mini chocolate
cake doughnuts, cheddar chive mini biscuits pumpkin chocolate chip mini muffins,
orange cranberry mini muffins, blueberry coffee cake, mini lemon poppyseed scones or
raspberry lemon scones, cream cheese and cherry or apple Danish
– Mini yogurt, fruit and granola parfaits
– Fruit skewers
– Fruit salad
– Biscotti: original, gingerbread, cherry almond, lemon poppyseed, double chocolate
– Mini cheesecake bites
– Chocolate covered strawberries
– Beautiful Fruit Display
– Ice cream cookie sandwich Bar: 3 kinds of cookies, 3 kinds of ice cream, sprinkles, mini
chocolate chips, crushed toffee/candy
– Mini Dessert Display: your choice of any, lemon bars, cheesecake bites, brownie bites,
flourless cake bites, red velvet cake bites, vanilla cake bites, chocolate covered
strawberries, cheesecake phyllo cups, truffles, almond butter buckeyes, mini cookies,
chocolate dipped pretzels, fig newtons, breakfast cookies

Savory
– Crustless Quiche squares or bites any combination of spinach, peppers, onion,
asparagus, tomato, broccoli, mushroom, bacon, turkey, ham, smoked salmon, shrimp,
sausage, cheddar, swiss, ricotta, pepper jack, etc. or I can choose tasteful pairs!
– Hash brown egg frittata bake (choose any toppings above)
– Mini huevos rancheros tostadas or casserole
– Biscuits and gravy
– Cheesy grits
– Shrimp and grits
– Avocado or regular deviled eggs
– Mini shrimp cocktail cups
– Avocado Bruschetta
– Sausage stuffed Mushrooms or Boursin cheese and bacon stuffed mushrooms
– Fancy cheese display
– Herbed Cream cheese filled salami horns
– Roasted veggies with tahini sauce
– Scrambled eggs or egg whites: plain, cheesy, spinach onion and cheese
– Open faced cucumber and cream cheese sandwiches
– Mini shrimp, chicken or tuna salad croissant or multigrain sandwiches or served on
endive leaves with no bread
– Salmon, capers and cream cheese on cucumber slices or boiled egg slices
– Balsamic roasted asparagus and portobello mushrooms
– Parmesan herbed fingerling potatoes
– Roasted sweet potatoes, chickpeas and Brussel sprouts
– Bacon, maple bacon, sausage, chicken sausage, turkey bacon, ham steak (your choice)
– Sweet potato hash, or cowboy hash (peppers, onions, potatoes)
– Cantaloupe, prosciutto and mozzarella skewers
– Spinach, feta, strawberry and almond salad with balsamic dressing
– Arugula, blueberry, candied walnut, goat cheese or blue cheese salad with honey lemon
dressing
– Caprese salad
– Tuna Niçoise salad display

Chicken and waffle station: raspberry sauce, whipping cream, spicy maple honey
sauce, regular or gluten free mini waffles fried cauliflower available by request for
vegetarians

Breakfast bowl or burrito or sandwich station – your choice: scrambled eggs,
avocado, green chili, salsa, sweet potato hash blend or regular hash browns, sausage
or bacon, fresh spinach, Shredded cheese, grits, English muffins, sprouted grain bread,
tortillas, any other requests

Bagel and Lox Bar: cream cheese, mini bagels, smoked salmon, cucumber, red
onion, capers, lemons

Avocado Toast Bar: toast, sliced avocado, sliced tomato, scrambled eggs or egg
whites, optional sliced cheese, fresh spinach

Omelet Station: You choose your toppings and the chef will cook you an omelet
made to order!

Salads

– Mexi-salad: Mixed greens with herbs, iceberg, pepita seeds, cherry tomatoes, pickled
red onion, avocado, black beans, corn, avocado lime dressing.
– Super Caesar salad: romaine, small multigrain croutons, shredded carrot, avocado,
cherry tomatoes, kalamata olives, parmesan cheese, anchovies, light Caesar dressing
– Greek salad: red leaf lettuce, romaine, kalamata olives, green bell pepper, red onion,
diced tomato, feta cheese, banana pepper rings, cucumber, Tuscan vinaigrette.
– Fruit and nut: mixed greens, arugula, honey goat cheese, pear, red onion, candied
pecans or walnuts, pomegranate seeds, honey lemon apple cider vinaigrette.
– Thai Salad: broccoli slaw, baby kale, shredded cabbages,
shredded carrot, red pepper, edamame, cilantro, green onion, herbed cashews, Thai
almond butter sesame dressing
– Vietnamese Noodle Salad: Dinosaur kale, baby kale, glass noodles, julienned red pepper, chopped cucumber, shredded red cabbage, pickled radish, shredded carrot, ginger lime dressing. Optional roasted tofu
– Power Protein salad: power greens, chickpeas, broccoli florets, beet hummus or lemon
turmeric hummus, grapes, sunflower seeds, avocado, green goddess dressing or
coconut turmeric dressing or balsamic
– Spinach, bacon, red onion, blue cheese(optional) and mushroom salad: Red wine
vinaigrette or lemon shallot
– House Salad: mixed greens, romaine, tomato, radicchio, red onion, cheese, cucumber, seeds, dressing of choice, homemade croutons, avocado
– Dried fruit and nut salad: kale, spinach, dried cranberries, feta, sliced almonds, golden
roasted beet, cooked quinoa, balsamic dressing
– Salad bar: mixed greens, romaine, cherry tomatoes, shredded carrot, sliced cucumber,
sliced mushroom, diced boiled egg, cheddar cheese, feta, sunflower seeds, chopped red
onion, fresh peas, chopped bacon, diced bell pepper, chopped broccoli, light ranch or
Italian dressing
– Taco Salad: Ground beef, tofu, or chicken, iceberg, mixed greens, red cabbage, corn,
avocado, cheddar cheese, black beans, Pico de Gallo, southwestern dressing or
avocado lime dressing
– Steak and Blue cheese wedge salad: Tender steak, red onion, gorgonzola cheese or
feta crumbles, tri colored tomatoes, Bacon, spicy pecans, asparagus, scallions, roasted
julienned beets, homemade blue cheese or feta yogurt dressing, optional rye croutons
– Blended Mediterranean Quinoa Salad: tri color quinoa, cherry tomatoes, mint, basil,
lemon, olive oil, feta, cucumbers, red onion
– Thai Slaw: red and green cabbage, carrot, red bell pepper, cilantro, Thai basil, edamame,
lime, Thai almond butter sauce
– Mexi-Slaw: Red and Green cabbage, sweet peppers, limes, olive oil, agave, jalapeno,
tomato, carrot
– Celery, walnut, avocado and bacon(optional) salad with blue cheese or feta dressing
– Greek Pasta Salad: cucumber, kalamata olives, red onion, roasted red peppers, Greek
marinade, feta cheese
– Tortellini Salad: Cubed salami, cubed Havarti, lemon herbed dressing, bell peppers,
green onion
– Caprese Salad: fresh basil pesto, olive oil, balsamic glaze, fresh sliced mozzarella,
sliced tomatoes, fresh basil served alone or on a bed of light greens
– Balsamic roasted beet and carrot salad: on a bed of spinach, topped with candied
walnuts and honey goat cheese or feta
– Light Broccoli Salad: yogurt & mayo blend, coconut sugar, lemon, raisins or cranberries,
bacon, red onion, shredded cheddar or parmesan cheese, apple cider vinegar, seeds
– Heart of palm salad: Olive oil, heart of palm noodles, fresh shaved parmesan, avocado
salt and pepper, lemon or lime juice, fresh mint and basil
– Chickpea Tabbouleh
– Shredded Carrot & Daikon salad
– Pickled cucumber and radish salad
– Traditional Niçoise Salad: can make with salmon, shrimp, chicken, fresh tuna, tuna
salad, ahi tuna, or chickpeas, green beans or asparagus, quartered tomatoes, boiled
egg, red onion, new potatoes, kalamata olives, herbed lemon dressing
– New Age Salad Niçoise: Tuna, chicken or shrimp salad, edamame, pickled red onion,
boiled egg, cherry tomatoes, parmesan, romaine, kalamata olives, lemon vinaigrette
– Southern or Greek style potato salad: Southern is creamy, Greek is oil based
– Smoked salmon, potato and green bean salad with an herbed lemon vinaigrette
– Egg Salad, Chicken Salad, Shrimp Salad, Tuna Salad

Vegetarian & Vegan Versatile

All dishes can be altered to fit your dietary needs

American
– Beet, portobello spinach, or lentil Burgers
– Shepherd’s pie, (eggplant and mushroom)
– Vegetarian beef stew
– Three bean and tempeh chili
– Veggie kebabs dressed with tahini sauce with couscous or pearled barley
– Mushroom stroganoff
– Fried chicken style cauliflower
– Vegetarian white chili
– Veggie chili Mac
– Vegan Mac and cheese or weenie mac
– Lentil, tempeh or tofu sloppy Joe’s on a bun or stuffed potato or sweet potato
– Vegetarian pot pie
– Lentil mushroom meatless loaf topped with sweet and tangy red sauce
– Vegan baked beans and weenies
– BBQ jackfruit pizza or flatbread
– Black Eyed peas and rice
– Tuna mac
– Sweet potato or butternut squash mac

Italian/French
– Eggplant parmesan with pasta or spaghetti squash
– Sweet potato gnocchi with mushrooms, pine nuts and spinach
– Eggplant meatballs with marinara, pasta or zucchini noodles
– Mushroom and eggplant alfredo
– Creamy butternut squash, goat cheese or parmesan, and kale lasagna
– Vegetarian marinara based lasagna
– Tofu cordon bleu
– Margherita pizza or flatbread
– Mushroom and ricotta stuffed shells or cannelloni with marinara or alfredo and toasted
pine nuts
– Linguini with walnuts, green beans, feta and roasted tri colored cherry tomatoes
– Cheese ravioli or tortellini with mushrooms and spinach
– Vegetarian baked ziti
– Linguini pesto with Provencal veggies
– Zucchini and linguine noodle blend with a creamy avocado pesto sauce and roasted
veggies
– Veggie pasta casserole: pesto, marinara, or creamy sauce

Mexican/Southwestern
– Tofu taco meat for tacos or taco bowl or burritos
– Taco Roasted chickpeas, cilantro lime rice, pickled red onion, corn relish, avocado, fresh
tomatoes, shredded cheese, sour cream bowl
– Soy chorizo, rice and bean stuffed poblano peppers
– Vegetarian fajitas or fajita bowls
– Soy chorizo, rice and bean burritos
– Refried pinto or black bean and cheese burritos
– Rice, beans corn, fried papas fritas and tomato burritos
– southwestern black bean and acorn squash chili
– Caramelized onion and mushroom quesadillas
– Black bean and poblano pepper quesadillas
– Vegetarian enchiladas with red or green chili sauce or green chili cream cheese sauce
– Walnut taco meat
– Vegetable green chili casserole
– Mexican rice and beans skillet meal with soy sausage
– Cheesy Mexican stuffed zucchini

Middle Eastern/Other
– Butternut squash and chickpea sweet coconut curry
– Tofu and walnut tabbouleh
– Lentil stew with winter vegetables
– Hummus and Mediterranean vegetable flatbread
– Chickpea tikka masala with rice and sautéed apple cider red cabbage
– Mediterranean stuffed mushrooms or peppers
– Buddha bowl: any combination of roasted chickpeas, roasted butternut squash, broccoli,
quinoa lentil blend, volcano rice, wild rice spinach, avocado, sweet potato, tomato,
roasted eggplant, cashews, mango relish, pickled onion, radish or cucumber Ribbons,
balsamic or tahini cream. Build yourself
– Saffron rice and red beans
– Vegetarian stuffed cabbage rolls with Moroccan sauce
– Indian stuffed eggplant with peanuts or cashews and spiced yoghurt
– Stir fried eggplant and tofu
– Rajma Masala: curried red kidney beans and cauliflower
– Chickpea Aubergine stew
– Mushroom, caramelized onion and ricotta pizza
– Vegetable Moussaka
– Vegetable paella

Asian
– Thai red or green curry with eggplant, carrot and portobello mushroom, optional tofu
– Mushroom Pad Thai, optional add tofu
– Roasted chili sauce and soy tofu with Asian veggies
– Spicy lemongrass tofu
– Vegetarian fried rice
– Vegetable ramen
– Veggie Vietnamese spring rolls
– Veggie egg rolls
– Sweet and sour tofu
– Beef, mushroom and broccoli lo mein
– Veggies and tofu cooked in black bean sauce
– General Tso cauliflower
– Teriyaki or Korean BBQ tempeh or tofu on a bed of pineapple coconut

Carb and Starch Side Dishes

American
– Garlic butter, horseradish, cheddar chive or parmesan mashed potatoes
– Cauliflower, turnip and potato mash
– White cheddar and chive scalloped potatoes
– Creamy potato and leek dish
– Apricot glazed sweet potato gratin
– Cheddar bacon scalloped potatoes
– Seasoned and Baked sweet potato, turnip or russet potato fries
– Cheddar broccoli rice
– Cauliflower rice
– Twice baked potatoes
– Regular baked potato or sweet potato
– Honey Glazed roasted sweet potatoes
– Grilled foil packet potatoes
– Mashed sweet potatoes
– Accordion potatoes
– Baked beans
– Tangerine Quinoa pilaf
– Roasted or steamed fingerling potatoes with herbs, Garlic and butter
– Roasted purple sweet potato and broccolini or Brussel sprouts
– Cheesy grits or grit souffle
– Wild rice with wild mushrooms and parmesan
– Brown rice
– Sweet Southern Cornbread or Jalapeno Cheddar Cornbread

Mexican/Southwestern
– Chorizo, cotija cheese tomato and pepper jack risotto
– Papas fritas: pan fried potatoes, peppers and onions
– Green chili grits
– Cuban black beans and rice
– Corn and black beans
– Fresh cooked pinto or black beans with Mexican spices and herbs
– Refried pinto or black beans
– Mexican or cilantro lime rice
– Cheesy hominy bake
– Borracha beans (pinto beans cooked in Mexican beer with other flavors and spices)
– Tortilla Espanola with Romesco sauce
– Baked white or purple sweet potatoes with green chili butter
– Grilled or roasted sweet potatoes with poblano chilis and onions

Italian/French
– Risotto: butternut squash, porcini mushroom, pea, or parmesan herb
– Pesto noodles or zucchini noodles
– Lemon herb orzo
– Cannellini beans with sage and tomatoes
– Penne with oyster mushrooms, Prosciutto and mint
– Ricotta basil or molten cheese gnocchi
– Potatoes dauphinoise
– Potato gnocchi with pesto
– Rosemary garlic focaccia, red onion sage focaccia or potato focaccia with olives
– Potato, smoked trout and leek croquettes
– Polenta, asparagus, fontina, and prosciutto

Middle Eastern/Other
– Couscous with garlic, tomatoes, golden raisins and parsley or plain with lemon butter
– Saffron couscous (can stuff in bell peppers)
– Pearl couscous with peas and mint
– Tabbouleh
– Potatoes and green beans with cucumber and yogurt dressing
– Roasted chickpeas and butternut squash optional tahini crema on top and pickled
cabbage
– Potato latkes
– Greek seasoned red potatoes and green beans
– Sweet potato and parsnip latkes
– Lentil stew
– Cooked tri colored quinoa and lentils
– Bulgur pilaf
– Spiced rice
– Egyptian rice and lentils

Asian
– Pineapple coconut Rice
– Coconut bamboo rice
– Jasmine rice
– Fried rice
– Vermicelli or buckwheat noodles
– Thick rice noodles
– Miso glazed kabocha
– Thai fried rice

Chicken and Turkey

Any of these can be made to fit your dietary needs

Italian/French
– Chicken parmesan on a bed of spaghetti, spaghetti squash, or zucchini noodles
– Gouda, Spinach, and sundried tomato stuffed chicken breast
– Caprese chicken (chicken breast topped with fresh sliced tomato, basil & mozzarella)
– Chicken alfredo
– Chicken Cordon Bleu
– Creamy chicken, spinach and penne pasta bake topped with sautéed Greek veggies
– Creamy chicken and artichoke casserole or stuffed spaghetti squash
– Chicken Marsala (marsala wine, garlic, onion, mushrooms, cream, butter, chicken stock)
– Chicken Piccata (capers, lemon, butter, white wine, chicken stock, shallot)
– Chicken Oscar (thinly pounded chicken breast lightly coated in flour and pan seared,
topped with asparagus, crab chunks and hollandaise(optional)
– Chicken, and asparagus skillet meal (white wine butter sauce and fresh parmesan)
– Creamy chicken and broccoli or spinach lasagna
– Italian chicken pinwheels: prosciutto, tomato paste, parmesan, fresh basil
– Chicken and pea, mushroom or broccoli and pecorino risotto
– Chicken Carbonara
– Italian Chicken and lentil meatballs with marinara

All American
– Cheesy Chicken, Broccoli, and rice/cauliflower rice casserole
– Chicken pot pie
– Chicken meatballs smothered in creamy spinach sauce or sherry mushroom cream
sauce
– Chicken fried steak, with mashers and gravy
– BBQ chicken pizza (whole grain, cauliflower or gluten free crust)
– BBQ chicken fingers with veggie of choice and starch of choice
– Chicken and dumplings
– Whole roasted lemon rosemary chicken with roasted veggies
– Breaded or unbreaded chicken fingers baked or lightly pan fried in coconut oil
– White bean chicken chili
– Chicken Foil Packet meal: thinly slice veggies and potatoes with either a Greek, or lemon
rosemary seasoning
– Chicken Stroganoff with butter noodles
– California style chicken and spinach paella
– BBQ pulled chicken on a bun or stuffed in sweet potato, pepper, or portobello mushroom
– Southern fried chicken
– Bourbon BBQ bacon wrapped chicken breast
– Lemon artichoke chicken
– Rice, chicken sausage and vegetable skillet meal (can have Asian flavors, lemon
parmesan white wine, or Mexican flavors)

Asian
– Thai red or green curry with chicken and vegetables, served with rice
– Sesame chicken with roasted broccoli, and cabbage and rice
– Chicken Pad Thai
– Chicken and veggie egg rolls
– Chicken teriyaki veggies and rice or vermicelli
– Kung Pao chicken, veggies, rice or vermicelli
– Orange Chicken with veggies and rice
– Chicken and snow peas in black bean sauce
– Chicken Lo Mein
– Sweet and sour chicken, veggies & rice
– Chicken ramen bowl
– Lemon and ginger chicken and veggie stir fry
– Chicken fried rice or cauliflower rice
– Lemongrass chicken served on rice or vermicelli
– Asian chicken lettuce wraps with a pickled cucumber and radish salad
– Asian Sesame Chicken meatballs on a bed of rice noodles and Asian veggies

Middle Eastern
– Sweet coconut curry with chicken and veggies, served with rice, quinoa and/or flatbread
– Moroccan roasted chicken with middle eastern roasted veggies
– Tahini herbed chicken and veggies kebabs with couscous or quinoa blend (optional)
– Pan seared chicken and pesto with veggies
– Chicken, olives and marinara served over pasta or rice
– Chicken Paella
– Chicken Tikka Masala
– Greek Chicken Burger, on a bun or a Greek salad
– Chicken, sundried tomato, goat cheese or mozzarella & zucchini casserole
– Chicken Satay Skewers
– Tuscan Chicken Meatballs smothered in Romesco sauce

Mexican/Southwestern
– Chicken Enchiladas (red or green sauce) with rice/cauliflower rice and beans or Mexi-slaw
– Chicken and green chili casserole
– Mediterranean stuffed peppers or portobello mushrooms with chicken
– Southwestern chicken stuffed bell peppers
– Fiesta bowl: seasoned chopped chicken, rice/quinoa, beans, sour cream guacamole,
salsa, shredded lettuce or Mexi-slaw
– King Ranch Chicken casserole
– Chicken fajitas with tortillas or as a casserole with your choice of rice, beans,
guacamole, salsa, shredded lettuce or Mexi-slaw, sour cream, cheese, etc.
– Chicken, rice, and bean burritos
– Chicken tamales
– Chicken, roasted poblano pepper and cotija cheese quesadillas (or regular chicken
quesadilla)
– Healthy chicken chile relleno
– Pan seared lime chicken breast topped with a poblano cream sauce with roasted sliced
acorn squash & corn relish

Wild Game

All items listed can be altered to fit your dietary needs

Birds/foul
– Pheasant Soup or white chili
– Slow Roasted pheasant with a mushroom wine sauce
– Brined Duck wrapped in bacon and grilled
– Jalapeno and cream cheese stuffed quail wrapped in bacon and smothered in BBQ
Sauce
– Pulled Duck with orange plum glaze
– Herb Roasted Cornish game Hens
– Fig and balsamic glazed quail
– Stuffed quail gumbo

Elk/Ostrich/Deer
– Elk or ostrich Burger
– Stuffed elk tenderloin wrapped in bacon
– Elk or ostrich meat loaf with a mushroom sherry gravy or sweet and spicy red sauce
– Elk or Venison Backstrap grilled or roasted with a red wine, juniper berry sauce
– Meat Pie
– Venison Fried Steak
– Venison Stroganoff
– Venison Chili
– Venison Parmesan
– Venison stew

Lamb/Veal
– Lamb osso Bucco
– Rosemary Grilled Lamb Chops with balsamic glaze
– Grilled rack of lamb with a shallot red wine reduction
– Roasted mustard and panko smothered rack of lamb
– Slow cooked leg of lamb
– Herb crusted lamb roast, plain or stuffed
– Veal scallopini
– Veal marsala
– Veal Piccata

Desserts

Any of these desserts can be altered to fit your dietary needs!
My desserts are made with less sugar for a lighter taste!

Specialty Cakes/Cupcakes
– Choose Cake Flavor: yellow, white, amaretto, almond, lemon, confetti, strawberry,
chocolate, chocolate chip, Butter rum, Butter pecan, carrot, flourless chocolate espresso
black bean, red velvet, marble, green tea, spice cake, tiramisu, cookies and cream,
blackberry, Tres de leche, pineapple upside down cake, coconut cake
– Choose Filling (if desired): light avocado chocolate mousse, regular chocolate mousse,
ganache, raspberry, lemon curd, peanut butter mousse, mascarpone, cream cheese,
chocolate cherry, cherry cream cheese, strawberries and cream, cookies and cream,
turtle, chocolate raspberry, raspberry cream, Boston cream pie filling, mint julep, banana
pudding, apple pie filling
– Choose Icing: vanilla or chocolate buttercream, cream cheese, lemon, blackberry,
amaretto, whipping cream and berries, whipping cream and chocolate shavings, vanilla
buttercream with ganache overlay, cookies and cream, peanut butter, sour cream, old
fashioned southern chocolate, butter pecan, coconut Chantilly, chai spiced, vanilla bean
lavender, marshmallow buttercream chai spiced icing, espresso buttercream, chocolate
chip, rainbow chip, dark chocolate mint, chocolate avocado(healthy), cinnamon,
raspberry buttercream, colorful Kool-Aid, caramel buttercream, Honey buttercream,
Kahlua or baileys buttercream, eggnog, Andy’s mint, butter rum, key lime, sea salt and
caramel, maple bacon, chocolate peanut butter, healthy protein icing
– Homemade doggie cupcakes, mini cakes, or treats available!

Pies
– Lemon Meringue -Boston cream -strawberry cream -caramel apple
– Key lime – turtle -mile high apple -pear -peach
– Strawberry rhubarb -blueberry – blackberry -mixed berry
– Cherry -strawberry rhubarb -pecan -chocolate bourbon pecan
– Lemon Icebox pie – banana cream – chocolate cream -coconut cream
– Pumpkin – sweet potato – healthy date pecan -chocolate raspberry
– Chocolate peanut butter -s’mores -brownie -no bake peanut butter
– No bake cheesecake -cranberry -apple crumble -caramel pecan
– Double layer pumpkin -death by chocolate -chocolate chip -raspberry key lime

Bars/Cookies
– Chocolate bourbon pecan pie bars -cheesecake bars (any flavor)
– Magic 7-layer bars -Brookies -Cheesecake layered brownies
– Date brownies -chocolate butterscotch brownies -mud pie brownies
– Turtle pecan bars -chocolate chip cookie bars -chickpea chocolate chip bars
– Pumpkin praline bars -pumpkin pie bars eggnog cheesecake bars
– Fudge, any flavor – pecan pralines -chocolate chip cookies
– Fruit crumble bars -apple pie bars -gluten free gingersnaps
– Light gf chocolate chip crack cookies -double chocolate crinkle cookies
– Sugar cookies – butter pecan cookies -chocolate dipped coconut macaroons
– Cranberry oatmeal breakfast cookies -shortbread -matcha cookies
– White chocolate macadamia cookies -flourless peanut butter cookies
– Oatmeal raisin cookies -Oreo stuffed chocolate chip cookies
– No bake chocolate cookies -raw chocolate chip cookie protein balls
– Raw double chocolate protein balls Raw buckeye protein balls
– White and dark chocolate chip cookies -gluten free pumpkin chocolate chip cookies

Other Desserts:
– Trifles: berries and cream, raspberry cheesecake, peanut butter chocolate, brownie, red
velvet cream cheese, strawberry or blueberry angel food cake, fourth of July themed,
eggnog gingersnap, vanilla yogurt and berries, caramel brownie cheesecake, Oreo,
lemon blueberry, black forest, Boston cream pie, banana pudding, baileys chocolate
mousse
– Avocado Mousse/pudding
– Lemon, berry or chocolate tart
– Fruit pizza
– No bake cheesecake
– Cheesecake: plain, fruit topping, double chocolate, chocolate chip, tiramisu, strawberry
or raspberry swirl, lemon, key lime, eggnog, Old fashioned sour cream topping, white or
dark chocolate raspberry, turtle, snickers, Oreo, chocolate tuxedo, white chocolate,
macadamia caramel, coffee and cream, mocha doodle, dulce de leche, cookie dough,
smores, strawberry shortcake, peanut butter cup, red velvet
– Lemon semifreddo
– Truffles, ask about flavors!
– Chocolate bark
– Frozen chocolate covered bananas

Ice cream/Sorbet
– Vegan low sugar vanilla bean -Avocado lime
– Vegan matcha – lemon
– Vegan pumpkin – vanilla with sprinkles
– Rum Raisin – cookie dough
– Butter pecan – Brookie
– Chocolate chip – Strawberry
– Mint chocolate chip – strawberry cheesecake
– Vanilla bean – fudge swirl
– Chocolate avocado – dark chocolate
– Avocado mint chip – chocolate brownie
– Chocolate cherry and amaretto – eggnog
– Butterscotch -cookies and cream


Recipes

From pasta tossed in a creamy pesto sauce to beef with a tangy balsamic glaze to vegetable stir fry made with the best olive oil, we believe extraordinary dishes can come from easy everyday recipes, you just have to start with the best ingredients.

Filter by Regional & Cultural Recipes

Filter by Meal Recipes

30 Mins or Less Appetizers & Snacks Beverages Breakfast Dessert Dinner Lunch Salad Dressings & Marinades Salads & Bowls Sauces Soups & Stews Vegetables & Sides

Filter by Product Recipes

Filter by Product Recipes

Olive Oil Extra Virgin California Extra Light Delicato Organic Robusto 100% Italian Organic Classic Pesto Sun Dried Tomato Pesto Tomato & Ricotta Pesto Grilled Vegetable Pesto Spicy Tomato Pesto

Pecorino Recipes: The Best Ways To Use This Funky Italian Cheese (PHOTOS)

We need to talk to you about something serious. It appears, after much research and many conversations, that a lot of people have said the following in their lives, "You can either use Parmesan or Pecorino." Did your eyes bug out when you read that? Probably not. You've probably been desensitized by the myriad recipes, cooking shows, etc. that seem to think this makes sense. Let's talk about why it doesn't.

For starters, they are different cheeses -- not just sort of different, fundamentally different. They are both Italian, they are both usually found in an aged, hard, grate-able form (although there are also softer, fresher versions of Pecorino to be had). Those are about their only similarities. Parmesan is made from cow's milk, and Pecorino from ewe's milk (that's a lady sheep, guys). Parmesan is a little salty, fruity and floral. Pecorino is explosively salty, sharp and funky. Parmesan is perfect compliment to many other flavors. Pecorino IS THE FLAVOR, and will easily overpower anything you pair up with it. Pecorino is an amazing cheese, and we want to make sure you're using it in the best places possible, not just "if there's no Parmesan."

Pecorino Romano is the most commonly found version in the US (leading some people to just call this cheese "Romano," which really confuses everyone), but great Pecorinos also come from other parts of Italy. Seek out a Pecorino Sardo if you can find one, you will not be bummed out. If you've never used Pecorino on purpose, we want you to start with the first recipe below, Cacio e Pepe. This dish exemplifies Italian cuisine's incredible commitment to the simplicity of amazing ingredients. It's really pasta, cheese and pepper. If this dish doesn't kick off an obsession with Pecorino, let us know. We've got a few other tricks up our sleeves.

Want to read more from HuffPost Taste? Follow us on Twitter, Facebook, Pinterest and Tumblr.


Arugula Greens with Squash and Pecorino

Peppery arugula leaves are dressed in a garlic olive oil and topped with squash ribbons and pecorino cheese.

Ingredients

  • 1 pound Baby Zucchini Squash, Yellow And Green
  • 2-½ Tablespoons Extra Virgin Olive Oil
  • 1-½ Tablespoon Fresh Lemon Juice
  • 1 clove Garlic, Minced
  • 1 pinch Sea Salt
  • 1 pinch Black Pepper
  • 8 ounces, weight Arugula Leaves
  • ¼ cups Thinly Sliced Almonds
  • 6 ounces, weight Pecorino Cheese

Preparation

Trim off the ends of the squash and peel off the outer skin layer. Using a mandolin or a vegetable peeler, shave off long ribbons of squash and set aside in a medium bowl.

In a small bowl whisk together the olive oil, lemon juice, garlic, salt and pepper.

Add the arugula and the almonds to the squash. Drizzle some of the dressing over the salad and gently toss with your hands. If you feel you need more dressing, drizzle lightly.

Place the tossed salad onto the plate and grate some pecorino over the top of it. Serve at once.


Recipe Summary

  • 2 cloves garlic, or more to taste
  • 2 tablespoons pine nuts
  • 1 bunch fresh basil leaves
  • ½ cup grated Parmigiano-Reggiano cheese
  • 1 ½ tablespoons grated pecorino Romano cheese
  • ½ cup extra-virgin olive oil

Crush garlic using a mortar and pestle. Add pine nuts crush with the garlic. Add basil leaves gradually, making circular movements with the pestle, until a smooth paste forms.

Mix Parmigiano-Reggiano cheese and pecorino Romano cheese using a wooden spoon. Stir in olive oil until pesto is blended.


  • Post author: admin
  • Post published: December 25, 2019
  • Post category: Dairy
  • Post comments: 0 Comments

Pecorino is a name in Italian that represents all Italian cheeses made using sheep milk. It covers a big range of cheeses produced around Italy. However, only six of them enjoy the Protected Designation of Origin (PDO) which is enacted by the European Union Law. Among the six types, Pecorino Romano is the most popular outside of Italy to countries like the United States. Besides, it has been the best export market for this product since the 19th century.

Pecorino is mostly on the island of Sardinia, but it is also produced in Tuscan provinces, Siena and Lazio. Other pecorinos include Toscano from Tuscany, Siliciano from Sicily, and Sardo from Sardinia. All are PDO licensed. Typically these cheeses appear like a drum shape, contain brownish color rind and are always hard.

They are mostly produced between November and June. Most people like Pecorino Romany because it has a nice salty and tangy flavor. You can use the cheese on salads such as the Arugula, on pasta or even use it on your cheeseboard. The best substitute for a pecorino cheese is another Pecorino type. However, if you cannot lay your hands on them, try the following substitutes for pecorino.

Best Substitutes for Pecorino Cheese

1. Parmesan


You can also call it by its original name Parmigiano Reggiano. Although it is produced from cow’s milk, Parmesan makes a great substitute for pecorino cheese. Especially when it comes to hardness. So if you like the pecorino cheese because it’s hard the parmesan will be a great second choice for you. However, you should note that it has a less sharp flavor compared to other Pecorino cheeses.

The name Parmigiano Reggiano comes from the provinces where it is made. These provinces include parma, Bologna, Reggio, Mantua, Emilia, and Modena. Besides, the cheese contains a gritty texture, a nutty and fruity taste. You can grate it over pasta, risottos or even soup. Besides, you can also it as a snack on its own.

The cheese is available in many outlets but you have to take note of the fake ones. They mostly have a bitter taste hence they might tamper with your flavor. It is prepared from unpasteurized dairy milk and the preparation process takes approximately 12 months. It is put in a brine for 20-25 days to absorb salt and up to 12 months in the aging rooms.

Summary

Parmesan makes a good substitute for pecorino cheese because of its hardness. However, it has a less sharp flavour compared to the Pecorinos. Always buy parmesan from a trusted vendor otherwise you will end up getting fake cheese.


Asiago is also an Italian Cheese with a mild flavor and a smooth texture. It is a great alternative because it forms a hard texture and a sharp pungent flavor as it ages. The only difference between Asiago and Pecorino is the type of milk used. Asiago is made from unpasteurized cow’s milk while pecorino is made from a sheep’s milk.

Asiago has a more pungent and nuttier flavor compared to Romano or Parmesan. You can grate it over your favorite dishes. Furthermore, you can eat it as part of a cheeseboard or by itself.

Use a 1:1 ratio while substituting pecorino cheese. There about 3 types of Asiago Cheese Mezzano, Vecchio and stravecchio. Mezzano takes the least time to age 3 to 8 months. While Vecchio takes 9 to 18 months and lastly stravecchio takes more than 18 months.

Summary

Another cheese made from cows milk but it shares flavours similar to pecorino. Just like many alternatives, Asiago hails from Italy as well. There are three types of Asiago to choose from depending on your ageing preference.

3. Grana Padano


Grana Padano is an Italian cheese just like the Pecorino. It is hard with a rich flavor and a crystalline texture. Unlike other DOP cheeses, Grana Padano is produced in a much larger area making it a less expensive option. Besides that this cheese is made from an aged cow’s milk. It tastes sweet with a more subtle flavor and a less crumbly texture. Because it is a flavourful substitute use 1:1 ratio for Romano cheese. But, you can add more salt depending on your recipe.

Summary

If you are looking for a less expensive option to replace Pecorino cheese then Grana Padano is the best choice. It is DOP licensed but produced in a large area hence reducing the costs. Substitute it in a 1:1 ratio and also add salt when necessary.

4. Spanish Manchego


Despite not being Italian the Spanish Manchego makes a good substitute for pecorino cheese. It is semi-hard and it has a tangy flavor too just like the Romano. Besides that Spanish Manchego is produced from sheep’s milk. It is produced in a Spain region known as La Mancha. Furthermore, it is D.O.P licensed. Although it can be prepared using other types of milk true la Mancha can be made from Manchego sheep’s milk. Just like other cheeses, Spanish Manchego consists of several types classified according to their aging time. Semi Curado is the youngest of them all and it contains a soft grassy, fruity flavor. It becomes flaky as it ages. Furthermore, you can feel the slightly sharp and sweet flavor.

While looking for an alternative for Romano you can choose Manchego Viejo. Choose one that has aged for at least 12 months. Although it is sweeter than the Romano cheese, Spanish Manchego tastes good when baked into a pastry or grated over pasta.

Summary

Spanish Manchego is not Italian but it makes a good substitute for pecorino cheese. Furthermore, it is made from the Manchego sheep’s milk increasing similarities to the Romano cheese. Manchego Viejo that has aged for at least 12 months makes the best option.


Piave is referred to as a parmesan cousin sometimes. Furthermore, it is produced in a region known as Belluno Italy. The word Piave comes from the Piave River. The interesting bit about this cheese is that it can be sold at about 5 points during the aging process. Another similarity to the pecorino cheese is that Piave is DOP licensed and it’s a hard-cooked curd. It is sweet and white when young but gets straw color as it ages. Besides that, it tastes sweet when young but obtains a full-bodied flavor as it ages.

You can substitute at a 1:1 ratio for pecorino cheese while less salty. But, you may be required to adjust the amount of salt depending on your recipe.

Summary

It has many traits that compare it to parmesan cheese. Besides, it is POD licensed and can be sold at 5 different stages of its ageing process. It makes a good substitute for Pecorino Romano cheese and can be substituted at a ratio of 1:1.


Watch the video: Cooking Tips: How to Ribbon Cucumbers (January 2022).