Chicken and Turkey

Chicken Sauté with Pear and Ginger:

Boneless chicken breasts, scallions and Anjou pears with a rich pan sauce infused with fresh ginger. Good over white or wild rice.

Greek Garlic Chicken:

Bone-in chicken thighs and legs, baked with lots of garlic, fresh lemon juice and oregano.

Sweet and Spicy Chicken Curry:

A take on a rich, nuanced Malaysian curry. With fresh and dried chilies and coconut milk, this is sweet, spicy, and sublime.

Chicken in Herb Pesto Broth:

Chicken breasts are surrounded by a lovely garlic-herb broth laced with vegetables. This dish is not really a soup; there’s just enough broth to line a deep plate or shallow bowl.

Carolina Chicken Pilau:

A take on an old-fashioned Southern rice dish. With bone-in skinless chicken breasts, bacon, onion, and white rice.

Caribbean Chicken with Grilled Pineapple:

The combination of sweet and spicy is irresistible on these grilled boneless, skinless chicken breasts. A sweet glaze on the chicken is punctuated with lively jerk seasoning, as is the fresh pineapple, which caramelizes beautifully on the grill

Guava-Sauced Chicken over Beans and Rice:

Jerk-seasoned chicken thighs, sautéed with a spicy sauce of guava jelly (apricot jelly may be substituted), onions, green peppers, and fresh thyme. Served over black beans and yellow rice.

Curried Chicken with Dried Cherries and Apricots:

Sliced boneless, skinless chicken breasts, sautéed with cumin seeds, garam masala in a flavorful broth of chicken breasts, dried cherries, apricots, fresh ginger and cilantro.

Spicy Chicken-Papaya Curry:

Chunks of boneless chicken breasts, curry, fresh ginger, garlic and coconut milk.

Chicken with Onions and Garbanzo Beans:

A one-pot Moroccan meal from Lotfi’s in New York. Whole chicken legs and breasts with garbanzo beans, turmeric, saffron, garlic, ginger, fresh parsley, and cilantro.

Meltingly Marvelous Thighs:

A recipe from another Personal Chef in Washington. Chicken thighs in a delicious sauce of Dijon mustard, lemon juice, lemon zest, garlic, and fresh parsley.

Coconut-Curry Chicken and Potatoes:

Chunks of chicken, with potatoes, onion, jalapeno, in a creamy rich sauce made with curry, fresh ginger, almond milk and coconut milk

Charred Orange Glazed Chicken:

Barbecue sauce is freshened up with a generous helping of grated orange peel. An apricot spread and spices round out the mix that turns into a baste for broiled chicken skinless drumsticks and thighs.

Cider-Brined Chicken:

Brining is a simple way to pump up the flavor and moisture level of meat. This brine combines apple cider and herbs to give the chicken a salty-sweet nuance. It also helps color the skin of the chicken thighs and legs a deep, appealing shade of brown while they roast with wedges of red onion, Granny Smith apples, and parsnips.

Caribbean Green Barbecued Chicken:

This recipe is so named because boneless skinless chicken breasts are marinated in generous amounts of green onions and cilantro, fresh ginger, garlic and lime juice.

Chicken Tagine with Pomegranates:

The Moroccan word “tagine” when translated simply as “stew” hardly does justice to this fragrant, succulent, one dish meal. Pomegranate juice lends a tart depth of flavor to the sauce, which also contains dried fruits, fresh ginger, onions, and cilantro.

Chicken in Mojo Pan Sauce:

Chicken breasts, sautéed with fresh lemon and orange, cumin seeds, garlic and fresh parsley.

Curried Chicken with Apple-Fennel Chutney:

The sweet notes of apple, fennel and onion play nicely off the curry powder, which both dusts the chicken breasts, and flavors the sauce.

Chile-Cilantro Grilled Chicken:

Because the herb paste of garlic, jalapeno, cilantro, lime zest, and Mexican spices, is rubbed under the skin before the chicken is grilled, you’ll get the benefit of its zesty flavor even if you remove the skin before eating.

Curried Chicken with Coconut Milk:

Although the marinade (of Serrano chilies, curry powder, lime juice, ginger, and scallions) carries a lot of heat, the end result is a mildly spiced grilled chicken with a hint of sweetness. Good over with basmati rice and chutney.

Moroccan Chicken and Squash Tagine:

A flavorful stew of chicken breasts, thighs, and legs with Butternut Squash, garlic, jalapeno chilies, dried apricots, and warm spices. Garnished with fresh parsley and sliced almonds.

Roast Chicken with Garam Masala:

Oven-roasted chicken legs and thighs, rubbed with garam masala, a blend of ground spices common in Indian and Pakistani cuisine.

Skillet Chicken and Vegetables:

Chicken thighs, dusted with paprika and browned, served with boiling onions, carrots, small red potatoes. A simple and comforting dish.

Spiced Chicken with Tangerine Sauce:

Tangerines, which soak up the savory juices, are a wonderful complement to these cumin-crusted chicken breasts. With a sauce of chicken broth, jalapenos, and Dijon mustard. Topped with fresh cilantro.

Sautéed Chicken with Roasted Vegetables and Garbanzo Beans:

This sauté has baked garbanzo beans, which makes them sweet, creating a perfect foil for the pungent poblano chile and cumin-coated chicken breasts.

Moroccan-Style Chicken and Root Vegetable Stew:

Chunks of chicken in a stew of Moroccan spices (curry, cumin, cinnamon), with sweet potatoes, rutabagas, parsnips, turnips, currants. Topped with fresh cilantro. Good over basmati rice.

Jerk Turkey Cutlets:
Skinless turkey breast cutlets sautéed until golden brown, and finished in a Caribbean seasoned sauce of scallions, lime, allspice and ginger. Served over white jasmine rice with fresh mango salsa.

“Thanksgiving” Stuffed Cornish Hens:

All of the flavors of Thanksgiving stuffing, with gluten-free breadcrumbs, fresh sage and thyme, onions, and celery, baked inside these juicy roasted Cornish game hens.

Turkey Meatloaf:

Adapted from Ina Garten’s recipe. Lots of sauteed onions keep this turkey meatloaf nice and moist.

Gingered Turkey Meatballs:

Lots of freshly grated ginger gives these turkey meatballs an Asian flavor. Good over jasmine rice.




Short Ribs Jambalaya:

This one-pot dish features tender, boneless short ribs, which imbue the rice with a rich, meaty flavor.

Braised Beef and Onions (Boeuf a la Mode):

A simple, old fashioned pot roast with sliced onions and garlic.

Italian Stuffed Baked Tomatoes:

Roma tomatoes stuffed with ground beef, lots of garlic, Arborio rice and fresh basil.

Grilled Meatloaf Patties:

A traditional mixture of ground veal, pork, and beef forms the base, but this is a twist on traditional meat loaf fare. The meat is shaped into individual patties instead of a loaf and grilled instead of baked. Pine nuts and Indian spice add intriguing texture and taste to these mini loaves, which are topped with grilled onion rings.

Ropa Vieja (Braised Beef, Peppers, and Onions):

Ropa vieja, or “old clothes,” describes the shreds of meat, peppers, and onions resembling a mess of colorful rags. Robust stews such as this Cuban specialty are at the heart of West Indian cuisine.

Beef Ragu with Beans:

A hearty meaty tomato sauce that is comforting and satisfying over brown rice pasta. With tomatoes, lots of ground beef, cannellini beans, and Italian seasonings.

Chimichurri Beef Steak:

Big, juicy Porterhouse steak, rubbed with garlic and oregano. Grilled and served with a sauce of fresh parsley, red bell peppers, oregano, and garlic.

Crusty Mustard-Dill Meatloaf:

Ground beef, veal and pork, oats, course-grained mustard and fresh dill.

Brisket with Carrots and Onions:

Ina Garten’s recipe. Slow cooked in the oven until tender; with carrots, yellow onions, and garlic.

Slow-Cooker Beef and Vegetable Stew:

A healthful, hearty stew with include lots of vegetables that make a generous amount of full-bodied, low-fat gravy. With onion, garlic, baby carrots, white turnips. Good over rice, noodles, or mashed potatoes.

Stuffed Red Bell Peppers:

With ground beef, tomatoes white rice, garlic, parsley.

Hungarian Style Beef with Bell Peppers and Caraway:

Strips of tender rib-eye steak with Hungarian sweet paprika, sautéed with fresh garlic and caraway seeds. Topped with sweet bell peppers, cooked in a tangy tomato sauce.

Steak Pizzaiola:
Sliced sirloin steak, topped with a delicious Italian tomato sauce. Vegetables of your choice can be added to the sauce; (mushrooms, peppers, artichoke hearts… any vegetable that would be good on a pizza would work here.)

Sweet and Sour Brisket:

Tender beef brisket, slow cooked with carrots, onions, brown sugar and apple cider vinegar.

Pan-Seared Flat Iron Steak with Spicy Cilantro Sauce:

Flat Iron steaks, marinated in lemon juice, chili powder, cumin, garlic, and fresh cilantro. Grilled and topped with the same ingredients.

Greek Beef Stew with Baby Onions:

Boneless beef chuck roast is gently stewed all day until it’s fork-tender. The flavor is pumped up with plenty of fresh ingredients, including lemon peel and oregano.




Bacon Wrapped Maple Pork Loin:
A boneless pork loin roast is soaked in a brining solution, which keeps it juicy while it cooks. Roasted with garlic, fresh sage, maple syrup (or agave nectar), and bacon strips on the top.

Braised Country-Style Ribs with White Beans and Fresh Herbs:

Tender country-style pork ribs slow cooked with white navy beans, chicken stock, tomatoes, fresh sage, thyme and parsley.

Smothered Pork Chops with Cider and Apples:

Pork loin rib chops in a sauce with Granny Smith Apples, apple cider, fresh thyme and topped with bacon.

Roast Pork Chops with Bacon and Wilted Greens:

Thick rib pork chops, rubbed with spices, over Swiss chard and mustard greens with a garlic and herb sauce.

Georgian Pork Stew:

Cubed tender pork shoulder, slow cooked with unusual Georgian spices, such as fenugreek seeds, coriander, and turmeric. Topped with Ajika, which is a lively Georgian salsa made with cilantro, basil, red bell peppers, and jalapenos.

Southwest Riblets:

A recipe from another Personal Chef in Texas. Pork back ribs, oven-baked with a homemade barbecue sauce made with tomato paste, cider vinegar and chocolate, which lends a southwestern “mole sauce” flavor.

Mustard-Apple Pork Chops in Cider Sauce:

Bone-in center-cut pork loin chops, rubbed with garlic, rosemary, and sage. Pan-fried, and served with a sauce of shallots, Granny Smith apples, cider and mustard. Good over rice.

Peppered Pork with Mustard-Fruit Compote:

Oven-roasted pork tenderloin, topped with a compote made of dried apricots and plums, apple juice, mustard and scallions.

Pork Chops with Spicy Citrus Marinade:

Thick loin pork chops, marinated in fresh orange juice, chili powder, paprika and cayenne. Charcoal-grilled, and topped with fresh cilantro.

Cuban-Spiced Pork Tenderloin and Sofrito Rice:
Pork tenderloin, rubbed with spices and oven-roasted. With sofrito rice, made with onion, green bell pepper, bacon, and saffron.

Tuscan-Style Pork and Beans:

Pork shoulder is slathered with a thick layer of herbs and seasonings and then left to cook for several hours, creating a melt-in-your-mouth meal. The beans are parboiled first to ensure they’ll cook evenly. Slices of red onion and shreds of basil liven up each serving.

Orange-Pesto Stuffed Pork Tenderloin with Fig Glaze:

Pork tenderloin stuffed with a pesto made with fresh basil, orange zest, and garlic. Roasted with Dijon mustard and a glaze made with fig preserves.

Pork and Tomatillo Stew:

This spicy Mexican-style stew is loaded with vegetables, including carrots, celery, Anaheim chilies, red onion, potatoes, and tomatillos.

Twelve-Hour Pork Roast:

From “The Best American Recipes 2000”. A pork shoulder is rubbed with garlic, fennel seeds, chilies, and lots of lemon; slowly roasted at a low temperature for twelve hours. Melt in your mouth tender.

Grilled Stuffed Pork Chops:

A cilantro-oregano pesto, roasted with fresh tomatoes, is stuffed into thick, juicy pork chops, which are glazed with mustard and agave nectar and charcoal-grilled.

Pork Tenderloin with Pineapple-Raisin Sauce:

Marinating these juicy pork tenderloins in a curry-spiced rub and then baking them in a sweet pineapple-raisin sauce gives them several layers of tantalizing flavor.

Pork Chops with Peaches and Basil:
Peaches and fresh basil add a taste of summer to moist, tender pork chops. The juices in which the peaches are cooked are wonderfully savory, thanks to the addition of brown rice vinegar and shallots.

Pork Medallions with Middle Eastern Apricot Sauce:

Boneless pork loin chops, with a sauce of chicken stock, apricot preserves, garlic and Middle Eastern spices.

Applesauce and Sage Glaze Pork Loin with Parsnips and Turnips:

Boneless pork loin, slow roasted with the vegetables, and served with a pan sauce of applesauce, fresh rosemary, sage and ginger.

Grilled Peppered Pork Stuffed with Orange and Tarragon:

This pretty rolled tenderloin is bursting with an orange-herbal flavor. Other herbs, such as thyme or sage, can be substituted for the tarragon; charcoal-grilled and served with a sauce of orange juice, mustard, and the fresh herbs.

Baked Pork Chops Stuffed with Apricots and Leeks:

Thick pork chops bursting with a stuffing of dried apricots, leeks, bacon and gluten-free breadcrumbs. A mixture of sweet, salty, smoky, and savory sensations.

Cuban Style Pork Shoulder:
One of the tastiest cuts of pork… this has a flavorful (not spicy) marinade with citrus juices, soy sauce, fresh oregano, cumin seeds. Charcoal-grilled until tender and succulent.

Pan-Fried Pork Chops with Pomegranate and Fennel Salsa:

Pomegranate seeds add crunch and tang to this fennel salsa, which makes a perfect accompaniment to these pork chops.

Grilled Pork Chops with Cuban Mojo Sauce:

Garlic—lots of it—is the key to this sauce’s fabulous flavor. The sauce, which tops charcoal-grilled pork rib chops, also contains jalapeno chilies, cumin seeds, fresh citrus juices, scallions and cilantro.

Oven-Roasted Pork Shoulder:

Tender pork shoulder oven-roasted with onions, tomatoes, fresh thyme and bay leaves. Served with the pan juices.

Orange-Marinated Pork Chops with Blood Orange-Red Onion Compote:

The rosy hue of blood oranges permeates these pork chops. Blood oranges are sweeter than other oranges, and they have an underlying berry flavor. Their fruity richness enhances the mild taste of these pork chops.

Pork Medallions with Middle Eastern Apricot Sauce:

Sweet, with a dash of heat, these boneless pork medallions are pan-seared, and served with a sauce of apricot preserves, garlic, chicken broth and Middle Eastern spices.

Roast Pork with Pears and Sweet Onions:

The sweetness of pears and sweet onions complements this succulent roast.

Jamaican Pork Tenderloin:

Thin, tender slices of pork tenderloin, seasoned with Jamaican jerk spices and sautéed. Served with a sauce of orange juice, apple juice, onions, sweet bell peppers, scallions, and spices.

Cider-Braised Pork Shoulder with Caramelized Onions:

Bone-in pork shoulder, slowly roasted with sliced onions, garlic and unfiltered apple cider. Simple, tender and delicious.

Grilled Jerk Pork Chops:

A seasoning mix that originated in Jamaica, jerk is popular throughout the Caribbean in the preparation of meats such as pork and chicken for grilling. Jerk seasoning typically includes chilies, onion, allspice, and thyme. Here, thick rib pork chops are rubbed with the Jerk paste, and charcoal-grilled until tender and juicy.

Pork Chops with Fiery Strawberry-Mint Salsa:

Boneless, center-cut pork chops, rubbed with Jamaican Jerk seasoning and sautéed. The slightly spicy chops are served with a cool and refreshing salsa with diced fresh strawberries, fresh mint, red onion and lemon.

Apricot Glazed Pork with Roasted Spring Vegetables:

Sharp whole-grain mustard plays off the sweetness of apricot preserves to make a simple yet delicious glaze for the pork, baby carrots and fingerling potatoes.



    Lamb and Veal

Cardamom-Apple Spiced Lamb Chops:

Lamb loin chops, charcoal-grilled and served with a sweet and sour glaze with a hint of cardamom, apple butter and spices.

Irish Stew:

Ireland’s national dish. Cubed lamb, red potatoes, onions, leeks, carrots, fresh parsley and thyme cooked very slowly until the lamb is meltingly tender.

Lamb and White Bean Casserole:

Adapted from a recipe by Emeril Lagasse. Chunks of boneless lamb stew meat, Great Northern beans, slowly baked with vegetables, chicken stock, garlic, tomatoes and fresh herbs. With a crunchy topping made with gluten-free breadcrumbs.

Spicy Lamb Stew with Apricots and Cardamom:

Cinnamon, cloves, ginger and cayenne pepper enhance this North African-style dish. Served over Saffron-Cardamom Rice.

Rogan Josh Meatballs:

Rogan Josh, the spicy rich lamb stew of northern India, was the inspiration for these meatballs. The tomato-based sauce, scented with ginger, cinnamon and cardamom and spiked with cayenne, adds an exotic note to the meatballs.

Moroccan Lamb Stew:

Cubes of lamb shoulder, rubbed with Moroccan spices such as cinnamon and allspice, and slow cooked with fresh ginger, garlic, and onions. The zest of blood oranges and fresh parsley add a bright note to this fragrant stew.

Pan Seared Lamb Chops with Cinnamon-Onion Marmalade:

Loin lamb chops, pan seared and topped with a mixture of caramelized onions, currants, cinnamon, and toasted pine nuts.

Lebanese Lamb and Bean Stew:
Navy beans, cubes of boneless leg of lamb, Middle Eastern spices, onions, garlic, and tomato paste slow cooked until the lamb is tender.

Lamb Chops with Herbed Sweet Onion Compote:

Loin lamb chops, sautéed with fresh mint, fresh oregano, garlic. Topped with a compote of herbed sweet onions

Braised Veal Breast with Bulb Vegetables:

This recipe is adapted from “The Elements of Taste” cookbook. A yummy one-pot meal of sliced tender veal breast, with leeks, garlic, shallots, celery root, cabbage; Slow cooked in a spiced apple cider sauce.

Citrus Veal Scallops:
Veal scallops sautéed in a tangy citrus sauce of pink grapefruit and orange juices, chicken broth and fresh chives.




Bacon Wrapped Salmon with Wilted Spinach:

Wrapped with bacon and brushed with Dijon mustard, these delicious filets self-baste while broiling. Served on a bed of fresh spinach which is sautéed with shallots.

Broiled Salmon with a White Bean, Kale, and Bacon Ragout:

Wilted kale, sautéed in the bacon drippings and fresh garlic, with cannellini beans, fresh thyme and broiled salmon filets.

Baked Cod with Fresh Lemon Pepper:

Not the same old “lemon pepper”. This one has fresh lemon, extra virgin olive oil, freshly ground peppercorns, and fresh garlic.

Spice-Rubbed Salmon:

Salmon filets are marinated in a simple but delicious paste of ground fennel seeds, fresh rosemary, and orange zest. The paste makes a lovely crust when the filets are pan-seared.

Sicilian-Style Cod Fillets:

Bright flavors of diced tomatoes, kalamata olives, capers and lemon.

Broiled Salmon with Apricot-Dijon Glaze:

Apricot preserves, Dijon mustard, and spices make a tasty glaze for these broiled salmon filets.




BLT and P Soup:
A Rachael Ray recipe with flavors similar to a BLT sandwich. Here, bacon, leeks, tomatoes and potatoes make a hearty, comforting soup.

Butternut Squash and Apple Soup with Bacon:

Butternut squash, Granny Smith apples, leeks, onions, bacon in a “creamy” base of chicken broth and rice milk.

Garlicky White Bean Soup with Chicken and Chard:

A recipe from “Food and Wine”. This satisfying, rustic soup has chunks of chicken breasts, onion, garlic, chicken stock, Swiss chard, and cannellini beans

Tomato Florentine Soup:

Tomatoes, chicken or vegetable stock, fresh spinach, garlic, onion, and gluten-free brown rice pasta.

Carrot with Toasted Almond Soup:

A smooth soup of carrots, potatoes, shallots, spices, fresh thyme, unfiltered apple cider and chicken broth. Garnished with sliced toasted almonds.

Mexican Meatball Soup:

A version of the traditional Mexican Sopa de Abondigas. Mexican meatballs, made with ground beef and white rice are cooked in a spicy broth of beef stock and tomato paste, with potatoes, carrots, and onions.

Bacon-Cabbage Soup:

Bacon, chopped cabbage, celery, onions, thyme in a tomato and beef broth.

Italian Butternut Squash and White Bean Soup with Greens:

Diced butternut squash, cannellini beans, Italian seasonings, vegetable broth, Swiss chard or spinach.

Wolfgang Puck’s White Bean Soup:

Great Northern Beans, bacon, chicken stock, tomatoes, celery, carrots, celery root, fresh basil, thyme, and rosemary. This is delicious garnished with proscuitto, or sausage, or braised Swiss chard.

Chinese-Style Rice Soup with Chicken and Ginger:

Shredded chicken, Arborio rice, scallions in gingery chicken broth. Garnished with fresh cilantro.

Columbian Beef and Sweet Potato Stew:

Chunks of boneless beef chuck, garlic, onions, sweet potatoes, plum tomatoes, warm spices and dried apricots slow-cooked until tender. Garnished with fresh parsley.

Curried Tomato and White Bean Soup:

Ground ginger, curry, onions, Great Northern beans, and diced tomatoes. Warming and satisfying.

Garlic Soup:

Adapted from the Gilroy Garlic Festival Cookbook. Lots of garlic with chicken broth, fresh cilantro, parsley and mint.

Garlic-Vegetable Soup with Pistou:

Pistou, a term that refers both to this basil-garlic mixture and the French vegetable soup that is flavored with the paste, is very similar to Italian pesto.

Chicken and White Bean Chili:

Garlic, onions, green bell peppers, chunks of chicken, tomatoes, white beans and lots of warm spices make this a nice thick chili that’s a nice twist on the traditional chili. (If you prefer the more traditional chili with red beans, and ground beef, I’ll be happy to make that instead.)

Puerto-Rican Style Black Bean Soup:

Black beans, Caribbean jerk seasoning, and fresh lime juice give this soup just the right amount of kick.

Minestrone with Pasta, Beans and Vegetables:

A traditional Italian minestrone soup with carrots, celery, onions, zucchini, spinach, Italian spices, cannellini beans, and gluten-free brown rice pasta. Garnished with fresh basil.

Chicken and Noodle Soup:

Just a good old-fashioned chicken soup with diced chicken, carrots, onion, celery, parsnips, brown rice pasta, fresh parsley, and dill.

Roasted Garlic Potato Soup:

A smooth and “creamy” soup with roasted garlic, potatoes, carrots, onions and rice milk. Garnished with lots of cooked bacon. Another variation of this soup is with added leeks and fennel, and garnished with fresh thyme instead of bacon.

Roasted Tomato Basil Soup:

From the Barefoot Contessa cookbook. Oven roasting fresh plum tomatoes makes them less acidic and enhances their sweetness. Here, they are with chicken stock, garlic, onions, chicken broth, fresh basil and thyme.

Spring Chicken Soup:

This delicate soup features a trio of green vegetables: peas, green beans and zucchini. Fresh fava beans also would make a nice addition. In a nice light chicken broth with a bit of fennel seed and cumin seed.

Stuffed Green Pepper Soup:

All of the ingredients in traditional stuffed peppers: green, red, yellow bell peppers, ground beef, white rice and tomato sauce; all slowly cooked with beef stock in this hearty soup.

Sweet Potato Coconut Soup:
This is an incredibly rich and delicious recipe adapted from “Fressen”, a Toronto restaurant. Many of Fressen’s regulars can’t get enough of this soup. With caramelized onions, celery, ginger, carrots, sweet potatoes, and coconut milk.

Tomato Rice Soup:

Tomatoes, Arborio rice, carrots, onions, vegetable stock, fresh parsley and thyme.




Baked Tomato Risotto:

This risotto, adapted from a recipe from “Food and Wine” has diced fresh Roma tomatoes added before baking.

Green Apple Risotto with Cabbage and Bacon:

Apples, cabbage, and bacon are a classic combination. Crisp Granny Smith Apples create a nice contrast with the creaminess of the rice.

Baked Chicken Risotto:

Boneless, skinless chicken thighs, baked with Arborio rice, red bell peppers, tomatoes, smoked paprika.

Pumpkin and Prosciutto Risotto:

While Americans tend to think of pumpkins as being useful only for sweet dishes like pumpkin pie, the Italians have long used the pumpkin for a wide variety of savory dishes, as you would any squash. This is a delicious recipe in that category. It is a beautiful dish that is elegant and full of flavor and gorgeous color.

Pumpkin Risotto:
Another savory pumpkin risotto; this time with saffron, shallots, and fresh sage.

Risotto with Porcini and Prosciutto:

Nice woodsy, earthy flavors. If you prefer, another mushroom can be substituted. Garnished with fresh parsley.



    Meatless Entrees

Artichoke and Potato Gratin:

Baked layers of pureed white cannellini beans, sliced sweet potatoes, artichoke hearts, diced tomatoes and scallions. Topped with toasted walnuts.

Black Beans in Mango Sauce:

A Mollie Katzen recipe. Mashed black beans and fresh mangoes, with jalapeno peppers, fresh ginger, cumin seed, lime juice, and red onion. Garnished with fresh cilantro, this dish is good warm, room temperature, or even cold.

Escarole and White Beans with Garlic and Oregano:

A recipe from “Cooks Illustrated”. Sliced escarole sautéed with garlic, vegetable stock, fresh oregano and cannellini beans.

Kale with Garlicky White Beans:

The garlic here is roasted, and added to kale and white navy beans in this sauté.

Guacamole Latkes with Mango Salsa:

Potato pancakes with mashed avocado, jalapeno peppers, red onions, and mashed black beans. Pan fried until golden, and topped with a fresh mango salsa.

Mashed Zucchini with Onions, Garlic and Mint:

Steamed, mashed zucchini with sautéed onions and garlic and fresh mint. Good warm or at room temperature.

Vegetarian Cassoulet:

A meatless version of the French classic dish. A hearty baked dish of white beans, lots of vegetables, and a crunchy topping made with gluten-free breadcrumbs, fresh garlic and parsley.

Santa Fe Spaghetti Squash Casserole:

Roasted spaghetti squash, red and green bell peppers, black beans, green chilies, and Mexican Spices. Topped with gluten-free breadcrumbs and pine nuts.

Bean-Stuffed Cabbage Rolls:

Cabbage leaves stuffed with a mixture of white beans, brown rice, and Italian seasonings. Topped with marinara sauce and baked.

Vegetable Crisp:
A hearty casserole with lots of vegetables, including your choice of broccoli, cauliflower, potatoes, carrots, spinach, cherry tomatoes, green beans or asparagus. (Any combination of your favorites will work here.) Mixed with white beans, and topped with a crunchy mixture of steel-cut oatmeal, fresh herbs and pecans.

Vegetable Ragout:

A colorful one-dish meal with red and yellow bell peppers, celery, onion, garlic, green beans, artichoke hearts, (Any combination of your favorites..) vegetable stock, fresh basil or tarragon. Good over white or brown basmati rice.

Vindaloo Vegetables:
Lots of vegetables (again, any combination..) carrots, onions, cauliflower, zucchini, green bell peppers sautéed with Vindaloo seasoning, a traditional Indian blend of spices including coriander, cumin, ginger, cinnamon, and turmeric. Good over white or brown rice.

White Bean and Roasted Mushroom Ragout:

White beans sautéed with garlic, fresh fennel, carrots, celery, tossed with flavorful mixed mushrooms which have been roasted with fresh thyme.