- 2 Tbsp butter
- 2 cups flavorful mushrooms such as shiitake, chanterelle, or oyster mushrooms, cleaned, trimmed, and cut into half inch to inch pieces
- 2/3 cup brandy, vermouth,
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Mushroom Risotto
Shortbread Cookies
- 3/4 pound unsalted butter, at room temperature
- 1 cup sugar, plus extra for sprinkling
- 1 teaspoon pure vanilla extract
- 3 1/2 cups all-purpose flour
- 1/4 teaspoon salt
- 6
Santa Fe Chicken Salad Wrap
For the Chicken Salad
- 2/3 cup sour cream
- 3 tablespoons lime juice
- 1/2 – 3/4 teaspoon salt
- 1/4 – 1/2 teaspoon black pepper
- 1/4 teaspoon paprika
- 1/4 teaspoon
Herb Crusted Salmon Fillets
- 4 small Atlantic Salmon Portions (@ 4oz (120g) each)
- 1 cup Wholegrain Breadcrumbs
- 2 Tblspn Chives, roughly chopped
- 2 Tblspn Parsley, roughly chopped
- 1/2 Tsp Garlic Powder
- 1/2
Tuscan Style Carpaccio
Tuscan Style Carpaccio
- 1 pound Beef Tenderloins
- 1 clove Garlic, halved lengthwise
- 2 T. Lemon Juice
- 1 tsp. Dijon Mustard
- 1/2 tsp salt
- 6 T. Extra-Virgin Olive oil
Fettuccine Alfredo
- 8 T. unsalted Plugra butter (available at Inboden’s)
- 1/2 pint heavy cream
- 1 pound fresh fettuccine
- 1 cup freshly grated Castelli Parmigiano-Reggiano (available at Inboden’s)
- Freshly Ground Pepper
Spinach Artichoke Dip
- 8 oz. softened cream cheese
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1 tsp. lemon juice
- 1/2 tsp. horseradish
- 3 cups fresh spinach, chopped
- 1 cup marinated artichokes,
Greek Feta Salad & Spinach Grilled Pizza
- 2 balls pizza dough, rolled flat
- DeLallo Extra Virgin Olive Oil
- 1/4 cup Grated Parmesan Cheese
- 1 cup (8 oz) DeLallo Greek Feta Salad Antipasto
- 1 cup halved
Bacon Wrapped Jalapeno Shrimp
- 20 large Shrimp or prawns
- 1 lb applewood smoked bacon
- 2-3 fresh jalapenos, seeded
- 2-3 slices Monterey jack cheese, 1-4 inch thick
- 1 T. cayenne pepper
- 1 T. Paprika
Oriental Grilled Skirt Steak Salad
(Great paired with the Casamatta, Sangria or Tempranillo!)
- 1 1/2 tsp sugar
- 1 large lime – juiced
- 1 1/2 tsp crushed red pepper flakes
- 1 tsp ginger
- 1/2
