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Culinary Classes - Bread Baking for Beginners

Classic White Sandwich Bread: A fool proof bread great for toasting and sandwiches
Cheese Danish: This versatile dough is made the day before and ready to bake fresh for family and friends-no kneading necessary!
Italian Bread Sticks: I mastered this recipe on my trip to Tuscany- you'll never buy store bought again
Focaccia: An herb flatbread that is wondeful served with grilled meats and fish or stuffed with vegetables

Culinary Classes - Summer Fruit Pies

Fresh Fruit Crostada: You select the fruit for this simple yet mouthwatering dessert
Double Crust Apple Pie: A simple classic that you'll enjoy making all fall
Lemon Chiffon Pie: My Mom's recipe - tastes like a cloud

What's For Supper - January 2008

Curried Lentil Burritos: A favorite vegetarian selection for the whole family-stuffed with lentils,potatoes,veggies and curry
Coconut Chicken: A South Beach friendly entree accompanied with a tangy duck sauce
Lasagna Bolognese: A true Tuscan ecipe from my trip to Villa Delia Cooking School. Once you make this one, you'll never go back!
Salmon with Horseradish Crust: A wonderful contrast of mellow salmon filets with zingy horseradish crust
Cajun Chicken Tenders: Moist tenders of chicken, dredged in spicy rub and served with a tomatillo salsa
Stuffed Cabbage: We've streamlined the process on this comfort food dinner- you'll love the results
Cod Puttenesca: A delightful white fish with a zesty red sauce
Sun Dried Tomato Meatloaf: A true winter winner- moist meatloaf laced with sundried tomatoes
Chicken Pot Pie: Our classic recipe- we've been selling this pot pie for 25 years!All white chicken and flaky crust
Sole Florentine: Sweet filet of sole, stuffed with spinach and topped with a lemon bechemel
Pork Piccata with Peperoncini: Medallions of pork in a wonderful lemon sauce and accompanying orzo
Tilapia with zucchini and tomato: A delicate fish entree with the vegetables all included. Comes with wild rice medley

What's For Supper - February 2008

Meatloaf Burgers: NEW this month- a great comfort food entree baked in half the time
Salmon stuffed with Fennel and Orange: Salmon Filet stuffed with sauteed onion,fennel and orange. A moist and delicious choice
Boursin Stuffed Chicken Breast: This is great company fare- boneless chicekn breast stuffed with an herb cheese and lightly breaded
Italian Beef Rolls: Tender beef stuffed with spinach,red peppers, mushrooms and mozarella. Topped with a wonderful marinara sauce
Big Easy Shrimp: Roll up your sleeves and get ready for some good dunking with this wonderful shrimp dish- the sauce is loaded with lemon and garlic- just right for paring with crsuty bread
Eggplant Involtini: Eggplant slices, lighty sautted and filled with ham, fontina chees and golden raisins- (can be made without ham for a vegetarian selection)- then topped with light tomato sauce
Marinated Chicken in Tricolor Pepper Sauce: Boneless chicekn breasts marinated in an olive oil,lemon combination and then topped with a tricolor pepper /mushroom sauce- so colorful and tasty
Spinach and Tofu Borekas: One of our most popular Vegetarian dishes-spinach, currants, onions, spices wrapped in phyllo pastry tarts
Mustard Chicken Tenders: All white meat chicken tenders, rolled ina mustrad crumb crust and served with our own sauce
Veal Marengo: tender pieces of veal smothered in a tomato sauce with a hint of orange
Sole with ginger sake: The contrast of delicate sole with a hearty sake sauce is delectable- with wild rice
Ratatouille Strudel: Delicate phyloo layers filled with ratatouille and fontina cheese

What's For Supper - March

Fisherman's Fantasy: A wonderful terrine of potatoes,layered with salmon, scallops and shrimp and accented with tomato and olives
Manicotti: Delicate crepes filled with spinach and ricotta then topped with a light tomato sauce.
Mushroom Pot Pie: This is a stellar main course or a great accompaniment to the bird your making this month- loaded with all kinds of mushrooms and topped with puff pastry
Artichoke Chicken: Celebrate National Atichoke month with this wonderful boneless chicken artichoke combination
Corned Beef Pasties: A short crust turnover loaded with corned beef, saurkraut, shredded apple and swiss cheese
Oriental Pistachio Chicken: We shells the pistachios, you enjoy the dinner!
Ham and Asparagus Crepes: Light crepe shells loaded with ham and asparagus- a true taste of early spring
Catfish with Walnuts and Bacon: If you have passed this up because of the name, give it a try, Catfish is a sweet white fish and this combination is great
Pacific Rim Marinated Beef: Flank steak smothered in a great oriental marinade
Tex Mex Stuffed Chicken Breast: Boneless chicken stuffed with a robust tex mexican filling and pepperjack cheese
Vegetarian Moussaka: We've taken out the lamb and made a wonderful dish highlighting eggplant with a light custard sauce
Turkey Paella: NEW- turkey and sausage combine with a wonderful rice medley for this fine entree

What's For Supper - April

Salmon with Horseradish Crust: A wonderful contrast of mellow salmon filets with zingy horseradish crust
Finger Lickin' Good Shrimp: Mouthwatering shrimp in a great "soppin" sauce. Serve with riogrande rice
Thai Tilapia with red curry sauce: My personal favorite fish entree- the sauce is wonderful and now comes with rice
Greek Lasagna Rollups: Pasta rolls stuffed with feta and ricotta and topped with fresh tomato sauce
Pulled Pork Turnovers: We've slow simmered the pork and prepared the pastry for great turnovers- comes with salsa
Moussaka: Have you ever tried a wonderful beef dish with bechemel and the hint of cinnamon? This is a winner- served with orzo
Spinach and Cheese Strata: a great light dinner or brunch entree- layers of spinach, basmati rice and a melding of cheese
Balsamic Chicken: Tender chicken breasts in a robust balsamic sauce acompanied with wild rice
Thai Chicken Pot Pie: All white meat chicken in a thai sauce and topeed with phyllo pastry- new this season
Meatloaf Burgers: As moist as a meatlaf but made in single serve size- great with our rio grande rice
Turkey Enchilada Stack: Great tasting dinner that is low fat- high in protein- Weight Watchers selection- 6 points!
Chicken Tagine: NEW SLOW COOKER READY- Chicken Moroccan style with pinenut couscous

What's For Supper - May

Pork Tenderloin with apple and onion: Mouthwatering pork sauteed in apples and onions-great with orzo
Chicken Breast ala Orange: tender all white meat simmered in a luscious orange sauce-
Tilapia with Mango Salsa: This is my favorite tilapia entree. The fish has a light panko crust and is served with a wonderful fruit salsa
Pecan Crusted Chicken Tenders with zesty chutney: One of our all time favorites- this crunchy breading sets off the delicate balance of the chutney.
Coconut Chicken: A South Beach friendly entree accompanied with a tangy duck sauce
Almond Crusted Shrimp Cakes: Delicate shrimp cakes- if you like crab cakes, you'll love these - comes with five grain rice
Genovese Cannaloni: Delicate crepes filled with ricotta and topped with a creamy pesto
Cod with Roasted Tomatoes: Succulent cod with a sauce of roasted tomatoes and capers- with wild rice
Stuffed Peppers with Cannellini Beans: Great NEW vegetarian special- low in fat /high in flavor- Weight Watchers approved 5 pts
Gorgonzola Burgers: Lean beef and spices topped with gorgonzola cheese- ready for the grill or the broiler
Turkey and Cranberry Burritos: A winning combination wrapped up with pepper jack cheese and topped with salsa -
Southbeach Pistachio Chicken: Makes fitting into a bathing suit all the easier!- we shell the nuts, you enjoy the chicken-serve with our five grain rice

What's For Supper - June

Tex Mex Chicken Tenders: Boneless chicken fingers rolled in our crunchy lime crusted coating and served with salsa
Crab Cakes with Chipolte Sauce: Light delicate crab cakes with a zesty sauce to compliment the crab
Pork with Asian Cranberry Sauce: This entree is as pretty to serve as it is tasty to eat. The asian cranberry sauce gives a wonderful glisten to your dinner
Boursin Stuffed Chicken Breast: This is great company fare- boneless chicekn breast stuffed with an herb cheese and lightly breaded
Tuna Kabobs: Ready for the grill- juicy tuna and vegetables marinated in ginger and soy
Oven Fried Chicken: All the flavor, without the fat- Take me to the ball park or the picnic
Herb filled Crepes: NEW vegetarian selection filled with ricotta, spinach pignoli nuts and fresh herbs
Chicken Delmonico: Boneless chicken in a light suace with mushrooms and artichokes- with five grain rice
Swiss Burger: lean beef burgers topped with Swiss cheese and carmelized onions- great for the grill
Ratatouille Strudel: Delicate phyloo layers filled with ratatouille and fontina cheese
Barbecued Ribs: Mouthwatering ribs with our own special sauce-par cooked and great in oven or the grill

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