The marinade for this recipe was originally created for a dining club with a number of members who didn’t care for fish. The task was to find a sure-fire way to eliminate any fishy taste no matter the type of fish being plated. They loved it. I hope your family and friends will too!
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Summer isn’t Summer without Lemonade! What could be more refreshing? Well, how about this…
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Granita is the Italian word for fruit ice. It’s really just an elegant slushie, typically served as a palate cleansing intermezzo between courses.
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This recipe was developed for a corporate fitness challenge. “How many cardio-protective oils could I get on one plate?” As you can see, alot!
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This twist on traditional coleslaw is a powerhouse of phytonutrients. Crisp Jicama is is a refreshing change and is great on a crudite platter as well as in our slaw. Try to get the fresh horseradish root, but prepared in the jar will work as well. You decide how spicy you want your dressing to be. Use it on baked potatoes, and roasted Asparagus.
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