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Pro Chef 1 School Recipes

Potato Gnocchi with Brown Butter Sauce
Moroccan Rice Pilaf
Eggs Florentine
Salsa Verde
Butternut Squash Soup with Pumpkin Seed Pesto
Macaroni and Cheese
Thai Style Cabbage Salad
Insalata Bianca (All White Salad)
Persimmon Pomegranate Salad with Goat Cheese and Pistachios
Wild Mushroom Crostini
Sweet Potato & Carrot Purée
Meyer Lemon & Rose­mary Shrimp Skew­ers with Mint Pesto
Dry Rubbed Tuna with Orzo Salad
Braised Moroc­can Chicken with Turmeric, Mint and Olives
Poussin with Apples, Brandy & Cream
Santa Maria Tri-Tip Tacos with Guacamole and Salsa
Pork Butt with Port and Prunes
Spaghetti with Bolognese Sauce
Margherita Pizza
Berry Crumble Muffins
Cheese Souffle 
Gâteau au Chocolat (French Chocolate Cake)

Pro Chef 2 School Recipes

Chicken Under a Brick
Roquefort, Walnut & Belgian Endive Salad
M’hanncha – Moroccan Snake Pastry
Mexican Shrimp Cocktail
Gyoza (Japanese Potstickers)
Potato Samosas with Yogurt Mint Chutney
Albacore with Deep-Fried Leeks and Salsa Verde
Farro & Leek Confit with Heirloom Kabocha

Recreational Cooking Class Recipes

Cucumber and Cheese Verrine
Perfect Popovers
Stacked Grains with Avocado
Melon & Blueberry Parfait with Ginger Yogurt

Cathy’s Favorite Recipes

Appetizers

Spicy Deviled Eggs
Hatch Chile Party Bites
Daikon Rolls with Avocado & Micro Greens
Llapingachos – Ecuadorian Filled Potato Cakes
Hatch Chile Chicken Lettuce Cups
Smoky, Cheesy Cookies
BLT Bites
Maple Glazed Slab-Cut Bacon
Smoky Chipotle Guacamole
Prairie Caviar with Chips
Watermelon Radish Mini Tacos
Idaho Hash Brown Baskets with Baked Quail Eggs
Ottolenghi’s Cauliflower Cake
Stuffed Figs A La Blue
Fresh Figs on Parmesan Crisps
Fig Milk Shake
Ginger Spiked Stuffed Dates
Nectarine Salsa & Whipped Goat Cheese Bruschetta
Deviled Green Eggs & Ham
Rosemary-Lemon Spanish Olives with Manchego Cheese
Figs in a Blanket
Toast Skagen (Shrimp Salad on Rye Toast)
Quick Rye Bread
Mini Spanish Potato Tortilla
Chiang Mai Chicken on Endive Spears
Tomato and Strawberry Gazpacho
Cucumber and Cheese Verrine
Flaxseed Crackers
Cashew Nut Cheese
Melon & Blueberry Parfait with Ginger Yogurt
Barara Salata – Lebanses Potato Salad

Soup, Salad & Sandwiches

Veggies & Fruit

Barara Salata – Lebanese Potato Salad
Llapingachos – Ecuadorian Filled Potato Cakes
Root Vegetable Tarte Tatin
Pear & Parsnip Souffle
Lemony Carrot “Fettucini”
Ottolenghi’s Cauliflower Cake
Coconut Creamed Greens
Poblanos Stuffed with Goat Cheese Mashed Potatoes
Homemade Green Bean & Mushroom Casserole with Crispy Shallots
Spicy Persimmon Salsa 
Hatch Chile, Veggie & Goat Cheese Jalousie
Stuffed Zucchini Blossoms
Easy Eggplant with a Simple Sauce
Vanilla Roasted Carrots with Cumin
Watermelon Radish Mini Tacos
Fermented Curtido (El Salvadorian Tart Coleslaw)
Lacto-Fermented Spicy Sweet Potatoes
Farro & Leek Confit with Heirloom Kabocha
Hearts of Palm Soup w/Sweet Potato Croutons
Mango with Seville Orange Sauce
Prairie Caviar with Chips
Smoky Chipotle Guacamole
Daikon Rolls with Avocado & Micro Greens

Meat & Fish

Fish Baked in Tomato Sauce
Hatch Chile & Chicken Lettuce Cups
Spicy Beef Skewers
Ganja-Style Chicken & Eggs
Shrimp & Veggie Saute with Goldenberry Sauce
Chicken Nuggets with Sun-Dried Tomato Ketchup
Toast Skagen (Shrimp Salad on Rye Toast)
Duck Breast with Pomegranate Reduction
Colossal Chicken & Veggie Tower
Chicken with Goat Cheese and Strawberry Sauce
Roasted Cherries with Salmon
Albacore with Deep-Fried Leeks and Salsa Verde
Braised Moroc­can Chicken with Turmeric, Mint, and Olives
Dry Rubbed Tuna with Orzo Salad
Poussin with Apples, Brandy & Cream
Santa Maria Tri-Tip Tacos with Guacamole and Salsa
Pork Butt with Port and Prunes
Maple Glazed Slab-Cut Bacon
Graveyard Rice with Bone Marrow and Parsley Salad

Desserts

Rhubarb-Raspberry Compote w/Ginger Snaps & Labneh
Sugar Pie
Easy Apple Strudel
Fresh Apricot Tart
Heavenly Blueberry Pie
Aranygaluska, Hungarian Golden Pull-Apart Cake
Orange Posset & Blackberry Compote
Gâteau au Chocolat (French Chocolate Cake)
M’Hanncha Snake Pastry
White Chocolate & Apricot Scones
Melon & Blueberry Parfait with Ginger Yogurt
Pumpkin Mousse with Toffee Crunch & Cran-Raspberry Sauce
Fig Milk Shake
Ginger Spiked Stuffed Dates
Strawberries with Balsamic
Danish Puff
Chai Tea Cookies
Spicy Gingerbread Sticks
Rhubarb Scones with Ginger & Vanilla
“BOO”berry Truffles
Baby Hedgehog Cookies
Lemon Fonuts (vegan & gluten-free)
Chocolate Fonuts (gluten-free)
Brigadeiro – Brazilian BonBons
Gingerbread Bon-Bons
Dutch Yellow Potato Coconut Fudge
Mango with Seville Orange Sauce
Cinnamon Roll Cookies

Quick Bread

Rhubarb Scones with Ginger & Vanilla
Berry Healthy Muffins
White Chocolate & Apricot Scones
Quick Rye Bread

Misc.

Heritage Barley (Better than Rice) Pilaf
Summertime Garden Party Menu
Fresh Grape Mocktail
Fermented Curtido (El Salvadorian Tart Coleslaw)
Truffle Salt Ricotta
Pumpkin Granola
Kickin’ Corn Cob Jelly
Perfect Popovers
Spicy Mango Juice
Top Recipes of 2013
Top Recipes of 2014
Olympic Inspired Recipes

Holiday

Christmas Gingerbread Bon-Bons
Pumpkin Mousse with Toffee Crunch & Cran-Raspberry Sauce
Spicy Gingerbread Sticks
“BOO”berry Truffles
Baby Hedgehog Cookies
Capturing the Fragrance of Christmas
Pear & Parsnip Souffle
Graveyard Rice with Bone Marrow & Parsley Salad
Cinnamon Roll Cookies