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Recipe of the Week | Baked Ravioli

Recipe of the Week | Baked Ravioli

This recipe was inspired by memories of eating fried ravioli in the mid-1980’s. I was consulting, on weekends, for a couple of older Irish gentlemen whose names shall be changed to protect the dearly departed. I’ll call them Jim and Graham. For the 9 months I worked with them, I was invited to meet on […]

Chef Randy’s Latest Cookbook Now On Sale!

Chef Randy’s Latest Cookbook Now On Sale!

Are you looking for a cookbook that features easy-to-make meals that can be either refrigerated for the next day or frozen for use later in the week? If yes, then this book is for you. The recipes are divided into two categories: freezer recipes and refrigerator recipes. What’s the difference? The freezer recipes hold up well […]

Recipe of the Week | Grilled Stuffed Mushrooms

Recipe of the Week | Grilled Stuffed Mushrooms

These appetizers are a great addition to any meal. As a bonus, they are easy and relatively quick to make. The green filling of diced jalapeño, poblano, and bell peppers looks inviting. The Jack cheese combines perfectly with the peppers allowing the overall flavor to explode as you bite into these grilled mushrooms.    Ingredients: […]

Recipe of the Week | Eggplant, Halloumi Cheese, and Pesto Burger

Recipe of the Week | Eggplant, Halloumi Cheese, and Pesto Burger

Halloumi is a slightly springy white cheese from the Mediterranean isle of Cyprus.  It is traditionally made from a mixture of goat and sheep milk. Its texture is similar to that of whole milk mozzarella and has a strong, salty flavor as a result of the brine in which it is shipped. And here’s the […]

Recipe of the Week | Lemon-Mint Zucchini

Recipe of the Week | Lemon-Mint Zucchini

The combination of fresh lemon and mint with grilled zucchini makes this side dish different. I know you’ll like it. So will your friends and family. Ingredients: 12 baby zucchini (each cut lengthwise into three slices) 4 tablespoons extra-virgin olive oil 2 lemons (zested and juiced) 2 garlic cloves (chopped) ½ teaspoon salt  ¼ cup mint (chopped […]

Recipe of the Week | Fruit Punch (nonalcoholic)

Recipe of the Week | Fruit Punch (nonalcoholic)

Here’s an old school summer cooler that is sure to wet your whistle on a hot summer day. I’ve been making it and serving it to kids of all ages for over 30 years. Good addition to your traditional beverages at your next barbecue.   Ingredients: 6 ounce can frozen orange juice concentrate (thawed) 6 […]

Recipe of the Week | Teleme, Squash & Onion Galette

Recipe of the Week | Teleme, Squash & Onion Galette

  This is a good appetizer and a good way to use the excess squash from your garden this summer. If you can’t find Teleme cheese, you can substitute Monterey Jack, mozzarella or provolone. Dough Ingredients: 1 cup all-purpose flour 1/8 teaspoon salt 1/8 teaspoon sugar 6 tablespoons unsalted butter 3 to 4 tablespoons ice […]

Recipe of the Week | Tofu Tacos with Pickled Red Onions

Recipe of the Week | Tofu Tacos with Pickled Red Onions

  Pickled Red Onions Ingredients: 1½ cups boiling hot water 1 cup distilled white vinegar 3 tablespoons sugar ½ teaspoon Mexican oregano 1/8 teaspoon salt 1 medium red onion (cut in half and sliced thin) 1 serrano chili (halved lengthwise) 1/8 teaspoon red pepper flakes   Pickled Red Onions Directions: In a glass mixing bowl, […]

Recipe of the Week | Potato Scones

Recipe of the Week | Potato Scones

Potato scones, called tattie scones or totties, are common fare in Scotland. An article printed in the travel section of the NY Times in 2005 says that: Ask where the name scone came from, and you may be unwittingly caught up in a local controversy. Many dictionaries — even the Scottish National Dictionary — say […]

Recipe of the Week | Asparagus and Sun Dried Tomato Frittata

Recipe of the Week | Asparagus and Sun Dried Tomato Frittata

There is something about the combination of asparagus, tomatoes and Fontina cheese that makes this recipe unique. I’ve made this same frittata with a number of different cheeses and always come back to Fontina. Fontina is a versatile cheese often used in egg dishes because it melts easily and compliments, without overpowering, the eggs. Although […]

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