I loved Chef Martini’s Mint Infused Pineapple-Cucumber Granita so much that I was inspired to make an adult version of my own. With a honeydew and some watermelon already in the fridge and acknowledging necessity as the mother of invention, those were my fresh ingredients. Read more
There’s nothing better for a Summer BBQ than baked beans. I won a “Sides W/ Spice” award for this recipe. The crispy onion topping is optional, although I think you’ll enjoy the texture contrast it creates.
Here’s a secret for adding some great flavors to grilled corn. In this dish, familiar Italian flavors like garlic, sun-dried tomatoes and fresh basil yield a buttery pizza flavor.
This recipe was developed for a professional restaurateur and friend who introduced the first Raw-Vegan venue to San Diego. She loved stuffed veggies of all kinds and, being Raw-Vegan, nothing is to be heated above 118 degrees. I needed a natural vessel that could be stuffed successfully, with little or no cooking. Here’s my delicious solution.