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Pasta with Shrimp and Kale

I love experimenting with shrimp. There are endless combinations and this crustacean often guarantees one thing–a quick dish can be a reality. This meal took maybe 20 minutes and I am pretty sure anyone would be happy if this was plated in front of them at a dinner party.  I did not have a recipe or this dish in mind, I was actually tooling with the shrimp taco direction. All I knew was that I had bought wild shrimp earlier and I was feeling... Read More

Grilled Corn with Lime, Butter, & Cheese

Corn equals summer. It is certainly nostalgic for me. But when I was younger I usually ate corn that was boiled in a bath of salty water and then rubbed with warm butter and salt. These days I prefer my kernels grilled or charred for that extra depth…either on the grill on toasted over the stove top. This recipe is festive and adds spark for summer entertaining, perfect for the July 4th celebrations!   This can easily be made into a corn... Read More

Puréed Asparagus Spinach & Pea Soup

I rarely use my site as a platform for venting but when I think about St. Patrick’s Day, it brings a sting of anxiety rather than a wave of celebration for me. Several years back, the day following St. Patty’s, I was returning after an early morning workout. I noticed a man in his 30s following me home who obviously had been drinking for almost a day straight. When he wouldn’t leave me alone, I ran into my local diner. He pinned... Read More

Leftover Soup Ravioli

This week I am sharing a dish from a meal I had cooked previously. Recently, I made a cream of wild mushroom and bok choy soup. After eating it over a couple days, with a few ladles left, I decided to use my left over soup as the filling for fresh ravioli. I took the last of the soup, drained the excess liquid and was left with an easy, delicious and don’t mind if I say quite creative second life for an already great meal.  INGREDIENTS: -12... Read More

Chef Bueno’s Octopus Salad

An Interview with Chef Bueno of Rancho Pescadero + Octopus Salad Recipe       Where did you start cooking? And why.    My culinary adventure started in Mexico City when I was a kid. My family used to visit different restaurants on Sundays; for me that was a great school, even if I didn’t know yet that I wanted to become a Chef. I tried foods from a lot of different cultures: Japanese, Chinese, Spanish, French (I had escargots... Read More