Karen’s Homemade Rhubarb Vinegar

Cornbread Croutons

A l’ Orange Chicken Sauce for Grilled Chicken ~ French Style for Today’s Cook

Seared Chilean Sea Bass in a Red Chard Leaf ~ Meyer Lemon Vinaigrette

Thanksgiving Leftover Frittata with Greens, Sweet Potatoes and Fontina

Traditional Lemon Tart with Pistachios ~ Berries with a Mint and Limoncello Syrup

Plum and Blackberry Salsa – A Passion for Purple

Tarragon Vinaigrette

Turkey Enchiladas filled with Sweet Potatoes, Peppers, Onions finished with a Low Fat White Sauce, Salsa and Cheese

White Bean, Parmesan and Truffle Dip

Zucchini, Quinoa and Walnut Bread

Spinach and Lentil Soup with Aged Provolone Cheese Croutons

Summer Zucchini, Walnut and Olive ~ Whole Grain Pasta with Lemon Zest

Sesame Marinade and Dressing for Asian Grilled Chicken Salad

Karen’s “Shaken” Italian Dressing

Shortbread Cookie Pie Crust