recipes

skewered spiced lamb kafta
Wrap ground lamb around skewers for an easy and cost-effective handheld appetizer or entree.
spiced salmon pink lentils
Garam masala-rubbed salmon is seared, then baked. Serve it laid on a bed of pink lentils with a curry vinaigrette.
mango parfait
Sweet, juicy mango and crushed shortbread cookies are layered with plain yogurt and topped with coconut flakes.
udon noodle sirloin
A five-spice rub makes this sirloin fragrant and enticing. The tender steak is sliced and added to udon noodles and broth. The added greens complete this meal.
Grilled Shrimp Avocado Arugula Guava Vinaigrette
Lime-marinated shrimp, grilled and served with a salad of avocado, arugula, haricot verts, and onion tossed with guava vinaigrette.
sunshine slaw
Sweet, crunchy slaw made with broccoli, celery, red onion, orange zest and orange juice make this an excellent side dish for summer.
Lemon Grass Beef Skewers Summer Roll Sampler
A little takeout sampler with tri-tip beef marinated in a lemongrass garlic mixture and grilled on skewers. Package with peanut sauce and a combination of shrimp, chicken and vegetable Vietnamese summer rolls in a takeout container.
pirogi beet dip
A fresh beet, orange juice, chive and sour cream sauce dress up frozen pierogies for an easy to put together treat.
mediterranean chicken salad
This salad features saffron rice and pecans tossed with grilled or roasted chicken and served atop a bed of mixed greens.
polenta oyster mushrooms
Instead of cornmeal, Chef Jaeckle uses local grits for his polenta to give it a more rustic texture and appearance. If oyster mushrooms are not available, shiitakes, maitakes or portobellos can be substituted.

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