This classic French dessert is silky and creamy and melt-in-your-mouth delicious. It is similar to flan in South America.
A moist, flaky, flavorful maple balsamic glazed rainbow trout. Served with a spinach rice medley.
This may be the most famous dish to savored on St. Patrick’s Day, but I enjoy this Irish classic all year long. Corned beef, cabbage, carrots, and potatoes.
Baked tilapia with an island style banana salsa, served with a vegetable rice medley. (mildly spicy)
Tender chicken with a mushroom and shallot cream sauce, over tricolor rotini pasta. Substitute pasta for spaghetti squash
Traditional French Crème Brûlée with a delicious rich custard base infused with lavender flowers and Provençal honey and topped with a light crust of caramelized sugar. You can’t go wrong with this classic, with a South of France twist.
Traditional French Crème Brûlée with a delicious rich custard base infused with vanilla bean from Madagascar and topped with a light crust of caramel. You can’t go wrong with this classic.
Traditional French Crème Brûlée, lusciously creamy and velvety smooth, with a delicious rich custard base infused with lemon zest and lemon curd for a perfect amount of tanginess, and topped with a light crust of caramel.
This wonderfully light and smooth chocolate mousse is made with dark chocolate and with subtle mint flavor from my garden fresh mint.
Hachis Parmentier is a French take on Sheperd’s pie with layers of mashed potatoes and beef, topped with melted cheese. A perfect dish for the fall! #comfortfood