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Week 1: Chicken and apples
Update: Grab some extra chicken stock. Chef Brian thought he’d kick off the festivities with recipes that celebrate fall flavors. I’m a fan of Thanksgiving so I was all ears until he informed me that...
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Week 1, Meal 2: Grilled herb chicken panini with apple butter, caramelized...
I went through a phase where all I ate were paninis. Bacon and egg paninis for breakfast. Turkey and salami paninis for lunch. Media noches for dinner. So, needless to say (but I’ll say it anyways), I...
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Week 2: Pork, figs and wine
It was all about chicken and apple last week, so Chef Brian decided to switch it up. We’ve got a new protein (pork!) and new fruits to experiment with too (figs and pears). Plus, you can’t go wrong...
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Week 2, Meal 1: Thyme-crusted roasted pork over Gruyere polenta with...
One of my favorite things to eat is polenta (aka corn grits). It’s hearty, creamy and goes great with cheese, so really, what’s not to love? Well, the cooking process, actually. I’ve always cooked...
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Week 24: Sandwitches
Chef Brian’s a good thinker-aheader. He knew that I was ready to get back in the kitchen and thoughtfully put together an easy-to-make spread of one of my favorite foods: the noble sandwich. Two of...
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Week 24, Meal 2: Twisted turkey toaster
I’ve thrown plenty of turkey sandwiches into my panini press, but they usually aren’t as gussied up as Week 24, Meal 2: Roasted turkey with gruyere and cornichons. This sandwich plays with bold...
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