Chef Heidi Licata’s fanciful frittata recipe

Delicious and Simple / Heidi Licata Recipe: Fanciful Frittata  Ingredients: All ingredients Fresh from Russo’s • 6 plus 1 Eggs, room temperature• 1/3 cup heavy Cream or whole milk • 1 cup shredded Cheddar Cheese• 1 Cup Chopped Fresh Spinach• 1-2 TBL Fresh Chives, cut 1/4 inch• 2-3 Strips pre cooked Bacon, Cut into pieces 1/2 inch• 10-15 Cherry Tomatoes, Cut in half• 10-15 White Mushrooms, Cut into slices• Green …

Greg’s Roasted artichoke

The artichoke is first steamed or boiled whichever you prefer. (I like steaming because of nutrient retention, about 10 – 15 minutes). Dip in cold water to cool then split with a small spoon, remove the innermost sharp tipped white leaves and the bristles on the bottom. Mix a little olive oil and good balsamic …

Tutto Buono Tiramisu

12 egg yolks 1/2 cup granulated sugar 3 lbs mascarpone cheese 3 cups strong espresso cooled 4-5 Tbsp dark rum 48-60 packaged lady fingers Bittersweet chocolate shavings for garnish In a large bowl using a electric mixer with the whisk attachment, beat eggs yolks and sugar on high until thick, pale, light and fluffy. About …

Chef Yulanda Santos from Aubergine Carmel Zucchini Bread recipe

ingredients: 300 g all-purpose flour 5 g baking soda 3 g baking powder 2 g kosher salt 280 g sugar 135 g olive oil zest of 1 lemon juice of 1 lemon 25 g fresh ginger, grated 300 g zucchini, grated 2 eggs 5g vanilla extract Preheat oven at 350′.Spray loaf pan with non-stick spray.Sift …

Summer Corn and Avocado Salad with The French Poodle salad dressing

Ingredients: 3 Organic romaine hearts 1-2 ripe avocados 2 earns corn 4oz feta 1 large yellow onion 1 bunch chives 1 bottle The French Poodle vinaigrette Directions: Slice and caramelize onions and set aside. Pour salad dressing in the bottom of a large bowl (enough to dress the salad) Chop romaine hearts. Barbecue corn and …

Cauliflower Toast recipe for July produce box

Ingredients: 2 head organic cauliflower (I used Earthbound Farms) 4 tbsp olive oil 1/4 teaspoon crushed red pepper flakes 12 oz mascarpone 6oz gruyere 6 oz speck 8 slices bread (I used ad astra’s seaside loaf) Trader Joe’s everything but the elote, Parmesan, chives, smoked sea salt and pepper to taste Directions: 1 Preheat the …

Stonecreek Kitchen’s Linda Hanger and Kristina Scrivani recipe for Panzenella Salad

Ingredients 6 cups of 1 inch Croutons – made from fresh bread 1 cup Gigundes Beans 3 cups Spinach – clean and dry 2 cups Marinated Artichoke Hearts – drained and quartered 3 Large Ripe Tomatoes   ½ cup of Piquillo Peppers – sliced thin 1 cup of pitted Olives – cut in half or …

Summer fruit Sangria Inspired by our June Produce box

• Fruit Purée: • 1 apricot • 1 nectarine • 1 small peach • 2 tablespoons fresh lemon juice • Sangria: • 1 750-milliliter bottles chilled dry rosé (try to choose a local vineyard ) • 1 cup chilled elderflower liqueur (such as St-Germain) • 1/2 vanilla bean, halved lengthwise • 3 plums or pluots …

Barbecue Corn with creamy aioli and Cojita inspired by our June Box

Ingredients: 4 ears yellow or white corn 3/4 cup Low-fat sour cream 1 Tbsp milk for thinning 1 TBsp olive oil 2 cloves minced garlic Smoked paprika, salt and pepper to taste 2 tbsp cojita cheese 1 tbsp chopped parsley Directions: Shuck and grill corn Combine wet and dry ingredients in a small bowl, thin …

Chef Mathew Beaudin Monterey Bay Aquarium Recipe

As executive chef, Matthew Beaudin brings extensive experience working in kitchens around the globe to the Monterey Bay Aquarium. At the Restaurant, Chef Matt has crafted a menu featuring seasonal flavors and sustainable, farm-to-table cuisine. Tart Shell: (store bought shells or raw dough will work as well) 1 1/4 cup all purpose flour 1/2 cup powdered …