Chicken Provolone
To prepare the Chicken Provolone Sauce:Pour the tomato sauce and the chicken stock into a blender and process until the mixture reaches a smooth consistency, about 1 minute.Sauté the garlic and the red pepper flakes in the olive oil over
Butternut Squash Soup with Confit of Peppers, Asparagus & Spicy Sausage
To prepare the Butternut Squash Soup: In a stockpot, heat the extra light olive oil over high heat. Add 4 cloves of sliced garlic and the fresh sage leaves, and cook over medium-low heat for 1 to 2 minutes Add the onion,
Black Cod with Mango & Ginger Sauce
Make the Mango & Ginger Sauce (see below) and keep warm. Make a spice mixture with the salt, pepper, onion powder, sugar and paprika. Sprinkle gently over both sides of the black cod fillets. In a nonstick sauté pan, bring the olive
Chocolate Zabaglione
In a bowl, stir together 1/2 cup of the Marsala wine and 1/4 cup sugar. Add the strawberries and mix well. Let marinate for at least half an hour. In a small saucepan, melt the cream and chocolate over low