I think that cooking is something to be shared with others. That is why I teach. My life is an open book in that respect, and I have no "secret" recipes or ingredients. So here I will share with you some of my favorite creations for you to use and make at home. Enjoy!

All recipes are in PDF format for easy reading and printing.

Classic Italian Minestrone
While the thought of soup in the summer is not as appealing to most, this soup really gets it's best kick from all the wonderful vehetables available in the summertime. But I want to be the first one to point out that there's no one "true" recipe for minestrone - it's all about using what's fresh, local and avaialable to make a wonderful soup whose flavors just sing right out!

Curried Winter Vegetable Stew
I made this recipe for a demo I was doing in the middle of winter at the Bethsda Central Farm Market. It was so cold that day, I had trouble keeping my stove lit to make this stew for the brave patrons of the market. But my efforts paid off, as this stew was truly fabulous, and I hope it becomes a favorite of yours as well!

Thanksgiving Brussels Sprouts - will change your thinking on this vegetable, I guarantee it!

Thanksgiving Brussels Sprouts
This recipe has been a favortie of mine ever since I learned how to make Brussels sprouts properly - that is, to cook them primarily with dry heat instead of moist heat. The flavors you can combine with them are almost endless, and this recipe combines several of my favorites. But it's the cranberrys and chestnuts in here that make them a true Thanksgiving staple in my family.

Apple Wheat Berry Salad
At a pair of farmers market demos in September, 2011, this salad was a major hit with the crowd. I just wanted to make sure everyone had access to this recipe, and I hope you all make it, as it is both nutritous and delicious!

Quinoa Salad with Orange Ginger Vinaigrette
I demoed this recipe at the Bethesda Central Farm Market on May 22, 2011, and it was a total hit! Unfortunately, I didn't print enough copies of the recipe for everyone, so here is the recipe so you all can make it at home and enjoy it!

Roasted Barramundi with Fennel and Orange
This recipe came from my need to improvise on the fly in one of my cooking classes. We had a recipe there that was not mine, and it just wasn't working. So I had my students re-work the recipe in a way that I thought would make the dish come out better. And it really did. So I share it here with you!

Seafood Risotto
It is very rare that I have a recipe that just "works" the very first time I whip it up. I was so shocked by how well this risotto came out, I had to stop eating after two bites to scramble and write down what I had done because I didn't want to lose it! Fortunately, I was able to, and I can pass on the results to you!

Potato Gnocchi - When they look this good, they just have to taste great, right?

Potato Gnocchi
I wanted to come up with the perfect gnocchi recipe for my first cookbook, Beyond the Red Sauce and so I tested many different recipes for types of potatoes, cooking the potatoes, adding other ingredients and so on. In fact, I even wrote a blog post about the whole process. This recipe is the one with which I am the most happy.

Portobello Caps Stuffed with Porcini Polenta, Broiled Asparagus and Tomato Ragu
This was a recipe that I developed for a "Mushroom Recipe" contest in Vegetarian Times. The winning recipes were basic, uninteresting and amazingly simplified. This over-the-top preparation was obviously not what they were looking for... (oops!) But at any rate, I tested it out on my vegetarian brother and his wife, and they loved it, so I've kept it anyway!