Creamed Spinach
Bring the whipping cream and milk to a boil in a saucepan for over high heat. Place the fresh spinach into a large bowl and add the onions. Pour the milk/cream mixture over the spinach. Using tongs, toss until spinach
Braised Baby Bock Choy
Add water to a large saucepan filled with a steamer basket. Bring the water to a boil over high heat. Add the Bock Choy reduce the heat to medium-low, cover the pot and steam the vegetables for 8 to 10
Bean Soup with Sausages
Pour the oil into a large stockpot, add the garlic, red pepper flake, rosemary, onion, carrot, and celery. Cook over medium heat for 4 to 5 minutes, stirring well. Add the tomato sauce, bay leaves and chicken broth and bring
Baked Brussel Sprouts
Preheat oven to 450 degrees. Butter a baking pan. In a bowl, add all the ingredients except the 1/4 cup of chicken broth. Mix well. Place in baking pan and add broth. Cover with foil and place in the oven
Spinach Salad with Feta Cheese and Seedless Grapes
To prepare the dressing: Place all of the ingredients except the olive oil in a food processor and process for about 30 seconds. Add the oil in a thin stream until it is all incorporated into the dressing. Turn off the
Silky Corn Soup with Truffle Oil and King Crab Meat
To prepare the soup: In a sauté pan, cook the oil over medium heat until it is hot, about 1 minute. Add the shallots and cook, stirring well, for 3 minutes. Add the corn kernels and continue to cook for 3
Palisade Peach Salad with Crispy Prosciutto-Crusted Goat Cheese Balls and Hazelnut-Mint Vinaigrette
To prepare the hazelnut-mint vinaigrette: Combine the mint, shallots, garlic, honey, salt and oils in a blender. Blend together until the mint is nicely chopped. Pour into a container and add the vinegar and chopped hazelnuts. Allow the flavors to infuse
Grilled Salad with Goat Cheese
Preheat the broiler to high. Brush the radicchio, endive and peppers with 4 tablespoons olive oil. Cook on a hot barbecue or under the broiler for 2 to 3 minutes per side, until they start to color on each side. Place
Jasper’s Tomato, Grilled Asparagus and Blue Cheese Salad with Grilled Chicken
Coat the chicken breasts with the extra light olive oil and season with cracked black pepper and kosher salt. Grill on a charcoal grill or in a grill pan until the chicken is cooked through, approximately 5 to 7 minutes
Sauteed Spinach
In a large bowl sprinkle the salt and pepper over the spinach and mix well with your hands. Sauté spinach over medium-high heat in a large sauté pan with the olive oil, until the spinach starts wilt and then collapses, about