Favorite Recipes from the Classes
Creamy Parsnip And Apple Soup
Ingredients: 3 tablespoons extra-virgin olive oil 1½ pounds parsnips (about 5 medium), peeled and chopped 1 large shallot or half a large onion, finely chopped 1 medium cloves garlic, finely chopped 4 cups low-sodium chicken or vegetable broth 1 medium Yukon potato...
Roasted Beet And Green Apple Salad With Honey Mustard Dressing
Ingredients: 4-6 baby beets (yellow, red, or candy-striped) 2 tablespoons honey 1/3 cup sherry or white vinegar 1/2 cup good olive oil 2 Tablespoons stone ground mustard 1 Granny Smith apple 8 cups salad greens such as Mache or Bibb 1/4 cup chopped pistachios Method:...
Roasted Radish Salad With Crème Fraîche Dressing
Ingredients 10 -12 red radishes (or baby turnips) halved or 4-5 watermelon radishes quartered (watermelon radishes are significantly larger) 3 Tablespoons olive oil sea salt and pepper 6 cups lamb’s ear lettuce (mache) 1/2 cup toasted pine nuts 1/4 cup crème fraîche 2...
Stuffed Chicken Breasts With Butternut Squash And Figs
Ingredients: 4 small chicken breasts/1 boneless turkey breast 1 teaspoon kosher salt (Diamond Crystal®) 3 tablespoons olive oil or any good high-heat cooking oil 1 small (1/3 cup) white onion, chopped 1 1/4 cups diced butternut squash, 1/2-inch dice 5 black mission...