"This is quite the 'family secret' and has become my husband's all-time favorite pasta sauce," dietitian Timaree Hagenburger said. "I think it rivals most restaurants' sauces, while being amazingly healthful."
This is a protein-packed salad with fresh flavors. Chef Karrie Hill says, "Quinoa combined with fresh ingredients and a warm vinaigrette make a healthy and filling salad! And besides, who doesn't like the tastes of bacon and eggs that this dish delivers on?"
Use either green or white asparagus or a combination for this spring dish, which pairs beautifully with chardonnay. Roasting the asparagus brings out its natural sweetness.
Chef Knoll prefers to roast the garlic and mushrooms in an outdoor pizza oven, but when the weather refuses to cooperate, he says a cast iron skillet and a hot oven come close.
Raw cabbage with fresh apples is a classic pairing. For a refreshing salad, toss them together with some shaved fennel bulb, a bit of sour cream, apple cider vinegar, blue cheese and toasted pine nuts.
Cabbage on the grill? Yes! Ventura chef Rachel Main Holst says adding char to the vegetable enhances its naturally sweet flavor. Drizzle with a Thai dressing and suddenly cabbage becomes a showstopper.
This sauce is the perfect accompaniment to oysters, either barbecued on the grill or served raw. A zippier version of a classic French sauce ("beurre blanc" means "white butter"), it can also be a terrific addition to fish and light meats, and pairs well with a glass of sauvignon blanc.
Sweet meets savory in this deliciously simple salad—roasted beets and mixed greens lightly dressed with vinaigrette and sprinkled with goat cheese. Toasted pumpkin seeds add a tasty crunch and a burst of flavor.
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