A vegetarian and gluten-free roll filled with teriyaki baked tempeh, Wild Garlic Havarti cheese, scallions, carrots, and sesame sautéed shiitake mushrooms.
Madeira Short Ribs with Kabocha Squash are tender, falling off the bone, braised to perfection with creamy, garlicky mashed potatoes with a fall twist.
Roasted root veggies mix with the bold flavor of curry and are gentled with coconut milk. It is a vegan dish that can easily be modified for the meat eater.
Try these lamb cutlets and a potato stew, a riff on patatas bravas and lamb lollipop commonly served in Salamanca with a beautiful glass of Rioja wine.
Pasta is one of the easiest ways to get from hungry to dinner on the table. Next time you’re stumped on what to add, try this assortment of flavorful and nutritious toppings.
This salad should be called a spring tuna and bean salad, but that ship has sailed, seeing as not only has the solstice come and gone, but July 4th as well.
A frying pan for the girolles, sautéed in butter, a squeeze of lemon, a scattering of parsley and a rich golden Burford Brown egg in the middle of it all.
The shrimp are cooked in a wine and garlic infused broth. Steamed white rice is the perfect vehicle for soaking up lots of the perky sauce.