Chicken cooked with wild mushrooms and white wine cream.

Chicken Blanquette

Stir-fried shitake mushrooms and tofu in a flavorful sauce.

"Drunken" Shitake & Tofu Stir Fry

Risotto Stuffed Bell Peppers

Slow-cooked lamb shank served with a rich sauce.

Braised Lamb Osso Bucco

Grilled strip steak topped with chimichurri sauce.

Grilled Strip Steak Chimichurri

Tender salmon medallions served in a tomato broth.

Salmon Medallions

Root Vegetable Puree

A traditional Spanish dish featuring saffron and seafood.

Saffron Scented Seafood Paella

Creamy risotto with a variety of wild mushrooms.

Wild Mushroom Risotto

Delicious fried rice with veggies and crisp tofu.

Vegan Fried Rice

Couscous mixed with mint, feta, and pinenuts.

Israeli Cous Cous, Mint, Feta & Pinenuts

Ravioli filled with beef and cheese, served with marinara sauce.

Beef & Cheese Raviolis

Swordfish grilled and served with a tomato caper ragout.

Grilled Swordfish

Crispy Chicken Ballantine

Brussels sprouts roasted with a touch of sweetness.

Sweet Roasted Brussels Sprouts

Mussels steamed in ale with mustard and thyme.

Ale Steam Mussels

Rice cooked with five spices and topped with cashews.

5 Spice Rice with Cashews

Pork loin grilled and served with cherry gastrique.

Grilled Pork Loin

A medley of seasonal vegetables baked to perfection.

Baked Vegetable Ratatouille

A selection of seasonal vegetables grilled to perfection.

Seasonal Grilled Vegetables

Salmon cooked in a flavorful tomato broth.

Organic Irish Salmon

Green Beans "Almondine"

Seasonal red snapper seasoned and grilled.

Blackened Red Snapper

Fresh Michigan whitefish baked with lemon beurre blanc.

Baked Michigan Whitefish

In a large skillet, heat the olive oil over medium heat. Season the chicken thighs with salt and pepper, then add them to the skillet. Cook until golden brown on both sides, about 5-7 minutes. Remove the chicken from the skillet and set aside.

Sauté the Chicken

In the same skillet, add the chopped shallots and garlic. Sauté until the shallots are translucent, about 3 minutes.

Cook the Aromatics

Add the sliced wild mushrooms to the skillet and cook for another 5 minutes until they are tender.

Add the Mushrooms

Pour in the white wine and scrape the bottom of the skillet to release any browned bits. Let it simmer for 2-3 minutes until slightly reduced.

Deglaze with Wine

Return the chicken to the skillet and pour in the chicken broth. Add the chopped thyme. Bring to a gentle simmer, cover, and cook for 15-20 minutes until the chicken is cooked through.

Combine Ingredients

Once the chicken is cooked, stir in the heavy cream and let it simmer for another 5 minutes to thicken the sauce. Adjust seasoning with salt and pepper as needed.

Add Cream

Garnish with fresh parsley and serve hot with rice or crusty bread.

Serve

Chicken thighs, boneless and skinless

Wild mushrooms (e.g., chanterelles or morels), cleaned and sliced

White wine

Heavy cream

Chicken broth

Shallots, finely chopped

Garlic, minced

Fresh thyme, chopped

Olive oil

Salt

Black pepper

Fresh parsley, chopped (for garnish)

Drain the tofu and press it to remove excess moisture. Cut into bite-sized cubes.

Prepare the Tofu

In a bowl, whisk together soy sauce, rice vinegar, sake, sesame oil, honey, cornstarch, minced garlic, and grated ginger until well combined.

Make the Sauce

In a large pan or wok, heat a tablespoon of oil over medium-high heat. Add the sliced bell pepper and broccoli florets. Stir-fry for about 3-4 minutes until slightly tender.

Stir-fry the Vegetables

Add the shitake mushrooms and tofu to the pan. Stir-fry for another 5-7 minutes until the mushrooms are tender and the tofu is golden.

Add Mushrooms and Tofu

Pour the prepared sauce over the stir-fried vegetables and tofu. Toss everything to coat evenly and cook for an additional 2-3 minutes until the sauce thickens.

Add Sauce

Remove from heat, garnish with chopped green onions, and serve hot over rice or noodles.

Garnish and Serve

Shitake mushrooms

Firm tofu

Bell pepper (sliced)

Broccoli florets

Green onions (chopped)

Preheat the oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes. Place them upright in a baking dish.

Prepare the Bell Peppers

In a large saucepan, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sauté until translucent. Stir in the Arborio rice and cook for 2 minutes.

Cook the Risotto

Begin adding the vegetable broth one ladle at a time, stirring frequently, and allowing the liquid to be absorbed before adding more. Continue this process until the rice is creamy and al dente, about 18-20 minutes.

Add Broth Gradually

Remove the risotto from heat and stir in the Parmesan cheese, salt, black pepper, and chopped fresh basil.

Finish the Risotto

Spoon the creamy risotto into each bell pepper, filling them generously.

Stuff the Peppers

Cover the baking dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 10 minutes until the peppers are tender.

Bake

Remove the stuffed peppers from the oven and allow them to cool slightly before serving.

Bell Peppers

Arborio Rice

Vegetable Broth

Onion

Garlic

Parmesan Cheese

Olive Oil

Black Pepper

Fresh Basil

Season the lamb shanks with salt and black pepper. In a large Dutch oven, heat olive oil over medium-high heat. Sear the lamb shanks on all sides until browned, about 5-7 minutes. Remove and set aside.

Prepare the Lamb

In the same pot, add diced onion, carrot, and celery. Sauté until the vegetables are softened, about 5 minutes. Add minced garlic and cook for an additional minute.

Sauté the Vegetables

Pour in the red wine, scraping the bottom of the pot to release any browned bits. Bring to a simmer and cook for 2-3 minutes.

Deglaze the Pot

Add the chicken broth, canned tomatoes, rosemary, thyme, and return the lamb shanks to the pot. Bring the mixture to a boil.

Add Remaining Ingredients

Reduce the heat to low, cover the pot, and let it simmer for 2-3 hours, or until the lamb is tender and falls off the bone.

Braise the Lamb

Remove the lamb shanks from the pot and let them rest for a few minutes. Serve with the rich sauce spooned over the top.

lamb shanks

olive oil

onion

carrot

celery stalks

garlic cloves

red wine

chicken broth

canned diced tomatoes

fresh rosemary

fresh thyme

salt

black pepper

In a bowl, combine parsley, oregano, garlic, red wine vinegar, red pepper flakes, olive oil, salt, and black pepper. Mix well and set aside to let the flavors meld.

Prepare the Chimichurri Sauce

Preheat the grill to medium-high heat. Rub the strip steaks with olive oil, then season generously with salt and black pepper.

Prepare the Steak

Place the seasoned strip steaks on the grill. Cook for about 4-5 minutes on each side for medium-rare, or until desired doneness is reached.

Grill the Steak

Remove the steak from the grill and let it rest for a few minutes. Slice the steak against the grain and top with chimichurri sauce before serving.

Strip steak

Cut the salmon fillet into medallions, about 2.5 cm thick. Season with salt and black pepper.

Prepare the Salmon

In a large pot, heat olive oil over medium heat. Add chopped onion and minced garlic, sauté until softened, about 3-4 minutes.

Sauté Aromatics

Add the canned diced tomatoes and vegetable broth to the pot. Bring to a simmer.

Make the Broth

Gently place the salmon medallions into the simmering broth. Cover and cook for about 6-8 minutes, or until the salmon is cooked through and flakes easily.

Cook the Salmon

Stir in the chopped fresh basil and lemon juice. Adjust seasoning with salt and pepper to taste.

Finish the Dish

Ladle the tomato broth into bowls and place the salmon medallions on top. Serve hot.

Salmon fillet

Garlic cloves, minced

Onion, chopped

Canned diced tomatoes

Vegetable broth

Fresh basil, chopped

Lemon juice

Peel and chop the carrots, parsnips, sweet potatoes, and beets into small, even pieces. Mince the garlic.

Prepare the Vegetables

In a large pot, heat the olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant. Add the chopped root vegetables, salt, and black pepper, stirring to combine.

Cook the Vegetables

Pour in the vegetable broth, bring to a boil, then reduce heat to low. Cover and let simmer for 20-25 minutes, or until the vegetables are tender.

Add Broth and Simmer

Once the vegetables are tender, remove the pot from heat. Using an immersion blender, puree the mixture until smooth. Alternatively, transfer to a blender in batches.

Puree the Mixture

Stir in the fresh thyme and adjust seasoning with more salt and pepper if needed. Serve warm.

Finish and Serve

Carrots

Parsnips

Sweet Potatoes

Beets

Fresh Thyme

In a large paella pan or a wide skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until softened. Stir in the minced garlic and red bell pepper, cooking for another 3 minutes.

Prepare the Base

Add the diced tomatoes to the pan and cook for an additional 5 minutes. In a small bowl, steep the saffron threads in 1/4 cup of warm fish stock and set aside.

Add Tomatoes and Saffron

Add the short-grain rice to the pan, stirring to coat with the oil and vegetables. Pour in the fish stock along with the saffron mixture, salt, and black pepper. Bring to a simmer, then reduce the heat to low.

Cook the Rice

Arrange the mussels, shrimp, and calamari on top of the rice mixture. Cover the pan with a lid or aluminum foil and cook for about 15-20 minutes, until the seafood is cooked and the rice has absorbed the liquid.

Add Seafood

Remove the lid and add the frozen peas. Cook for an additional 5 minutes uncovered. Garnish with lemon wedges and chopped parsley before serving.

Final Touches

onion, chopped

garlic, minced

red bell pepper, chopped

tomatoes, diced

saffron threads

fish stock

short-grain rice

mussels, cleaned

shrimp, peeled and deveined

calamari, sliced

peas, frozen

lemon, cut into wedges

fresh parsley, chopped

In a saucepan, heat the vegetable broth over low heat and keep it warm.

Prepare the Broth

In a large skillet, heat olive oil and 1 tablespoon of butter over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Stir in the minced garlic and cook for another minute.

Add the mixed wild mushrooms to the skillet and sauté until they are tender, about 5-7 minutes. Season with salt and pepper.