Blog Bites

Preparation: Whisk the oil, zest, fresh herbs, (lightly salt) and pepper in a large bowl to blend. Cut the swordfish steaks into 36 (1-inch) cubes and toss in the oil mixture to coat.

Preparation: Preheat the oven to 350 degrees F. Grease a 9×13 inch pan. In a medium bowl, stir together 1 cup sugar, 3 cups flour, and baking powder.

Mix together lemon juice, zest, oregano, garlic, and olive oil in a large baking dish.

Preparation: Pre – heat oven to 425°F. Wrap red beets and golden beets separately in foil packets, drizzle with olive oil and sprinkle with salt.

Preparation: Have a large bowl of ice water ready. Blanch asparagus in boiling heavily salted water for 2-3 minutes, al dente.

Remove husks and rinse tomatillos under warm water to remove stickiness. Chop your tomatillos small. Halve and pit avocados and mash with fork until well crushed.

When dressing a green like Kale you can be more generous as it is quite hardy and can take a lot of dressing.

We’re cooking up delicious eats and sweets all summer long at our Culinary Works cooking camp, with Julia’s daughter and assistant, Chef Brooke.

Preparation: In a deep skillet, melt butter over medium heat. Add onion and cook until soft, about 5 minutes.

Preparation: Beat egg in medium bowl and add remaining ingredients except for bread crumbs, combine thoroughly.