“Easter time is the time for eggs – the time for eggs is Easter time” was said by a great man. So let’s do an egg. Well, sort of. It’s shaped like an egg. It’s chocolate, plus chocolate, and some more chocolate with a creamy filling. Wrapped in crushed graham crackers. This will be a…

This is a confused meatball. Let’s start with chorizo; that’s Central America, but then we have ricotta and parmesan cheeses, Italian. Then we have the Japanese Panko bread crumbs and the African spice mix. Confused, right? But a soft tasty meatball. The chorizo is from Hidden Creek Farms and the ground beef is from Sierra…

I saw this one in South Florida. Now, there are a lot of ways to go with this dish, but some things are consistent: black beans, rice, and plantains. The options are pork, chicken or fish. I went with the mahi. Pico de guajillo and avocado finish off the dish. Oh, I almost forgot –…

It’s almost BBQ season, almost. So a simple side might be in order. Cole slaw works with almost any BBQ main dish. It should be something to cut the richness of the meat and stand on its own. If you are working hard on the main dish, it should be easy to do the cole…

This is a flavor bomb. The tartness of the currants, sweetness of the elderberry jelly from Erin’s Elderberries, earthiness of the lamb from American Heritage, and the spice of the guajillo chili. Then the addition of the balsamic vinegar brings all the flavor together. I hope you like it. 16 ounce lamb tenderloin (American Heritage…