Entrees

These smokey pork�'fries' are easy-to-eat, hand-held pork shoulder bites made with apple cider, dijon�mustard, buckwheat honey, herbs, spices, and cornmeal.

Smokey Pork French Fries with Buckwheat Honey BBQ Ketchup

This recipe for Grilled Steak Tacos with Poblano-Mango Salsa feature the flavorful sweetness of steak, enhanced by mango, with the fiery addition of poblano peppers.�

Grilled Steak Tacos with Poblano-Mango Salsa

Take your party "Over-the-Top" with this signature appetizer recipe for Bodacious Lobster Bisque Bowls. A�sweet, split tail swimming in a silky bisque that's brimming with flavor, but can be further enhanced by the addition of a crisp and crusty, baked potato skin bowl,�adding even more edible enjoyment for your guests!

Bodacious Lobster Bisque Bowls

Thai-Marinated Grilled Flank Steak

Patatas Bravas Hash Brown Crust Pizza by Idaho Potato

Patatas Bravas Hash Brown Crust Pizza

Grilled Frutti Di Mare Sauvignon Blanc, tomatoes, lemon-zested butter, basil, garlic and your choice of crustacean. Crusty ciabatta bread on the side.

Grilled Frutti Di Mare

The bumper crop of peppers � hot, sweet and mild � calls for recipes that make good use of this incredible crop, like this Smoky Pepper sandwich, which you can create using your own farm-fresh peppers!

Smoky Pepper Sandwich

This recipe for Nonni Maria Julia's Ravioli gives you a perfect pasta assignment. It's a recipe shared by the Sangiacomo family in Northern California. The family is know for expansive, beautiful vineyards in the Sonoma Valley.

Nonni Maria Julia’s Ravioli

The Cider-Braised Pork Belly is influenced by the flavors of allspice, cinnamon, cloves, carrots, celery, onion and garlic. It features an apple glaze and a homemade sea salt. If you don't have access to the fresh sea water needed to make your own sea salt, you'll have to use a good quality sea salt to achieve similar results. You can also purchase seawater for cooking to make your own.

Cider-Braised Pork Belly

A couple toasts to Valentine's Day with two glasses of red wine.

Red Wine Pasta with Shards of Parmesan and Fresh Torn Basil

This recipe for Barbecued Maitake Steaks is from the Wicked Healthy Cookbook (Grand Central Life & Style, 2018), written by chefs Chad and Derek Sarno and David Joachim. The book shares special ways for making killer plant-based meals.

Barbecued Maitake Steaks

Roast Leg of Lamb with Roasted Potatoes

Roast Leg of Lamb with Roasted Potatoes