Pro Chef 1 School Recipes
Potato Gnocchi with Brown Butter Sauce
Moroccan Rice Pilaf
Eggs Florentine
Salsa Verde
Butternut Squash Soup with Pumpkin Seed Pesto
Macaroni and Cheese
Thai Style Cabbage Salad
Insalata Bianca (All White Salad)
Persimmon Pomegranate Salad with Goat Cheese and Pistachios
Wild Mushroom Crostini
Sweet Potato & Carrot Purée
Lemon Rosemary Shrimp Skewers with Mint Pesto
Dry Rubbed Tuna with Orzo Salad
Braised Moroccan Chicken with Turmeric, Mint and Olives
Poussin with Apples, Brandy & Cream
Santa Maria Tri-Tip Tacos with Guacamole and Salsa
Pork Butt with Port and Prunes
Spaghetti with Bolognese Sauce
Margherita Pizza
Berry Crumble Muffins
Cheese Souffle
Gâteau au Chocolat (French Chocolate Cake)
Pro Chef 2 School Recipes
Chicken Under a Brick
Roquefort, Walnut & Belgian Endive Salad
M’hanncha – Moroccan Snake Pastry
Mexican Shrimp Cocktail
Gyoza (Japanese Potstickers)
Potato Samosas with Yogurt Mint Chutney
Albacore with Deep-Fried Leeks and Salsa Verde
Farro & Leek Confit with Heirloom Kabocha
Recreational Cooking Class Recipes
Cucumber and Cheese Verrine
Perfect Popovers
Yummy Gorgeous Grains
Melon & Blueberry Parfait with Ginger Yogurt
Cathy’s Favorite Recipes
Asparagus Salad with Shallots, Pine Nuts & Cheese
Strawberries with Balsamic
Animal Cracker Soup
Chicken Nuggets with Sun Dried Tomato Ketchup
Toast Skagen (Shrimp Salad on Rye Toast)
Quick Rye Bread
Seared Tuna & Orange Supreme Salad
Berry Healthy Muffins
Spicy Gingerbread Sticks
Kale Salad with Blue Cheese & Dates
Easy Eggplant with a Simple Sauce
Pumpkin Mousse with Toffee Crunch & Cran-Raspberry Sauce
Triple Slaw with Apples, Pears & Pecans
Tomato and Strawberry Gazpacho
Truffle Salt Ricotta
White Chocolate & Apricot Scones
Chicken with Goat Cheese and Strawberry Sauce
Ginger Spiked Stuffed Dates
Quinoa Salad with Corn & Fresh Herbs
Vanilla Roasted Carrots with Cumin
Figs in a Blanket
Bodacious Beet Salad
Kickin’ Corn Cob Jelly
Spicy Mango Juice
Grilled Watermelon Salad
