Chorizo & Chicken Jambalaya by Brett Ede

Zucchini con Anice by BearNakedBaker

Grilled Squash by Wendi Taylor

Inspired by my neighbors Katie & Jack. A neighborhood summer favorite.

Herbed Quinoa by Chef Smith

Stir fry quinoa by Kyra Martin

I'm not sure I'd make it with the coconut milk again, it was a little sweet for my taste, but overall a good substitute to regular fried rice.

Wild Mushroom Risotto copyright 2011 art of living,PrimaMedia,Inc/Maria Liberati by maria liberati

Grilled Garlic Maters by Chef Smith

My Corn on the Cob by Robert Long

As a caterer and chef, this is how I prepared and served corn on the cob. The sweetest best tasting corn you ever ate.

Presto Pesto by Monocot

This is a big Hit at work.. Want Pesto But dont Like having to find fresh basil. This One is Great and Quick. it goes great on Pasta and other things.

Quali flower pickle-Indian by sharmila sanka

This is a typical Indian spicy pickle. Most of the ingredients will be found in the Indian Store. Quali flower pickle goes well with paratha/tortilla, curd rice or plain rice. It will remain until 10 days outside and atleast a month in the refrigerator. This can be made even without garlic.

Turkey Kabob by Brett Ede

Fried Plantains by Chef Smith

Fried Plantains (Plátanos fritos) are popular in many countries around the world where the plantain is sometimes a major source of starchy calories. It is important to use ripe plantains for this dish (they have black skins). Green plantains will be much too dry. The Caribbean cook will often use fried plantains as an accompaniment to…

Grilled Scallion by Chef Smith

Bacon Wrapped Asparagus Bundles by Chef Smith