- Asparagus, feta and chive quiche
-
- Asparagus and chives lend a fresh, light touch to this quiche. Green is the color of spring! Caterers Rod and Jeromie Hansen use a Julia Child recipe for the crust.
- Paleo chicken fajita bowl
-
-
This chicken fajita bowl with cauliflower rice is a complete paleo meal-in-a-bowl!
- Cherry tomato and thyme puff pizza
-
- Rod Hansen offers a short but enticing description: "It's like eating the most amazing pizza croissant."
- Mediterranean paleo pizza
-
- Healthy and delicious, this pizza recipe from L.A. chef Jonathan Rollo has it all!
- Lemon verbena chicken with grape risotto
-
-
The light citrusy notes of lemon verbena are the perfect addition to this savory chicken recipe.
- Chicken in pomegranate-almond sauce
-
- "The pomegranate dish" (tabikh habb rumman) was one of the most popular of the 13th century, according to food historian Charles Perry. "This is a very luscious dish, fully worthy of its medieval popularity," he says.
- Monterey Farms artichoke chicken curry
-
- This recipe, developed by Monterey Farms chief of research and development Janet Melac, is one of company founder Jan Shaffer's favorites. Using the company's vacuum-packed prepared artichoke hearts makes this flavorful recipe fast and easy to prepare.
- Monterey Bay salmon with sweet potatoes and grilled ArtiHearts
-
- This quick winter dinner is full of flavor and freshness. Recipe courtesy of Janet Melac, chief of research and development for Monterey Farms, which produces the ready-to-eat, packaged artichoke hearts used in the dish.
- Braised beef shank
-
- This richly flavored dish is often served at celebratory occasions in the Barajas family, whose roots are in the Mexican state of Michoacán.
- Golden egg huevos rancheros
-
- The Barajas brothers are on a first-name basis with many of the local farmers—and some of their animals, too. Daisy and Bernadette are among the hens that provide the main ingredient for this signature dish.
.svg.png){kind=small}
