Merry Christmas!

As I finish all the loose ends on Christmas Eve – icing my favorite  cookies passed down from my Grandmom Leberto, soaking the codfish for fritters, and wrapping the last gifts – I’d like to pause and remember all the gifts I’ve received that don’t come in shiny packages. I’d like to pause and be still to contemplate all for which I’m so grateful for – my partner, family, friends, staff, and clients – that have made this year all the more precious and special. I have always believed in the magic of Christmas, and this holiday season I hope that you all find a bit of that magic, as well. God bless, and have a very Merry Christmas and a Happy New Year!

Egg Strata with Spinach & Fontina

This is an all-time brunch favorite. I can prepare the night before, allowing time for the tasty egg custard to soak into the bread, and bake right before guests arrive. Like a frittata, I use whatever ingredients I have handy. For this one features, fontina, asiago and spinach. Happy brunching!

Friday Menu: A Deliciously Light Summer Lunch

When the kitchen gets too hot to handle, I prep my entire meal the night before. The next day I’m ready for a light refreshing lunch for friends without the sweat and hassle.

Cumin-Scented Black Bean Soup: I love serving this chilled with a dollop of sour cream and sliced grape tomatoes.

Light & Luscious Black Bean Soup

Cremini Mushroom, Spinach & Feta Quiche: this classic, warmed or room temp,  is always a winner.

Wild Mushroom & Feta Quiche

Chilled Asparagus Salad with Lemon Vinaigrette: I always think the acidity in the lemon brings out the delicate flavor of farm stand asparagus.

Lemony Asparagus Vinaigrette

Mixed Summer Berry Pavlova: With it’s crisp and crunchy exterior and the soft inside, this meringue is piped into a cup that holds mounds of sweet vanilla cream and topped with a luscious berry compote.

Wild Berry Pavlova

New blog…coming soon!

Check back in every Friday to see the inspirational menus Anthony prepares just for you!