Author: Don I’m continuing my garden conversations with Raymond. On Sunday March 3, he planted potatoes. He usually stores some of his previous year’s potatoes, in an outdoor refrigerator, to use as seed potatoes for the next year. He cuts the potatoes into pieces, with 2 eyes per piece, 2 -3 days before…
Author: Lanie Fioretti
My name is Lanie Fioretti and although I am not a classically trained chef or a degreed nutritionist, I have been studying food and nutrition voraciously since the early seventies. After working in public health and private practice for 22 years, I retired my dental hygiene license. I have taught cooking classes at Whole Foods and Central Market, done product development for a bakery in east Texas, catered, and been a personal chef. I usually think of myself as an improvisational cook!
Mushroom Spinach Soup
When I made the Vegetable Tower the other day, I had leftover fillings. A lot of our leftovers reappear as soup, and this one is delicious and simple to make. I decided to top it with cheese, basil, bacon, and a drizzle of extra virgin olive oil. It only made one serving, so don’t tell…
Basil Shrimp
PrintBasil Shrimp This is an amazing and easy main dish or appetizer.IngredientsExtra large shrimp Extra virgin olive oil Lots of pressed or minced garlic Lots of chopped fresh basil and/or fresh oregano Sea salt (good grade) Freshly ground pepperInstructionsRemove legs from shrimp. Split the shrimp in half lengthwise (I left the shell on). It’s…
Vegetable Tower
What a great way to build your vegetables “up.” PrintVegetable Tower Total Time: 30 minutes Yield: Serves 8 IngredientsMushroom Filling 2 TBSP butter 1/4 lb mushrooms, chopped into fairly small pieces 1/2 cup chopped onion 1/4 tsp thyme 4 ounces softened cream cheese Salt and pepper Spinach Filling Make a half recipe of Cream Spinach…
TSTC – Taste of the Mediterranean
Come enjoy a Taste of the Mediterranean by Bianca Saucedo & Dorothy Galanis at the Culinary Arts Center this week, view the menu. Meals are served four days a week, Tuesday through Friday, from 11 a.m. to 12:30 p.m. Please note: There will be no culinary luncheons for the following week due to spring break and campus events. …