2014 Recipe List

Starters	Bacon-Onion Jam
	Bay Scallop Ceviche
	Chicken Liver Pâté
	Mediterranean Baked Feta with Tomatoes
	Scallop and Plum Ceviche
	Wasabi Mayo
Salads	Bulgur Salad with Peaches, Arugula, and Almonds
	Chilled Napa Cabbage with Cilantro and Shallots
	Grilled Watermelon and Feta Salad
	Kale and Quinoa Salad with Ricotta Salata
	Tossed Green Salad
	Quinoa Salad with Citrus and Avocado
	Warm Moroccan Chicken and Sweet Potato Salad
	Zucchini Carpaccio Salad
Soups	Broccoli-Potato Soup
	Broccoli Soup
	Cauliflower-Almond Garlic Soup
	Joya Gazpacho
	Spiced Pumpkin Soup
Side Dishes	Curried Eggplant
	Ginger-Lime Slow Roasted Carrots
	Massaged Kale
	Suzy’s Squash Casserole
Pasta Dishes	Five-Spice Pork Bolognese
	Pasta with Burst Cherry Tomatoes
	Spicy Crab Linguine with Mustard, Crème Fraîche, and Herbs

Main Dishes	30-Minute Chicken Tagine
	Butter Chicken
	Duck Breast with Frisée Salad and Port Vinaigrette
	Grilled Marinated Leg of Lamb
	Grilled Shrimp with Lime Powder and Parsley-Olive Oil Sauce
	Herb’s Chicken Casserole
	Lemon and Pepper Grilled Halibut
	Inside Out Eggplant Parmigiana
	Mussels Sambal
	Pan-Seared Veal Steaks with Green Peppercorns
	Pork Tenderloin with Do-Ahead Sauce
	Risha Zimmern’s Chicken and Shallots
	Roasted Arctic Char and Fennel
	Sautéed Shrimp with Cucumber and Peanut Salad
	Seared Cuban Pork
	Cuban Black Beans
	Spaghetti Squash Tacos
	Steak and Asparagus Stir Fry
Desserts	Amazing Black Bean Brownies
	Chocolate Ganache
	Evadell Guilbeau’s Lace Cookies
	Insanely Simple Cherry Torte
	Mixed Berry Spoon Cake
	Pavlova with Mascarpone Cream and Raspberries
Brunch Dishes &	Baked Eggs with Peas, Ricotta, and Crispy Prosciutto
Breads	Blintz Soufflé
	Easy Loaf of Bread
	Ham, Asparagus, and Gruyère Strata