Angela and Mark

Stuffed Squash Blossom and Zucchini White Pizza

Chocolate Raspberry Red Velvet Trifle

Creamy Pesto Pasta with Seared Scallops

Roasted Peach Crostini with Whipped Blue Cheese Ricotta

Peach Mille-Feuille with Bavarian Cream

Fig and Plum Pavlova with Earl Grey Whipped Cream and Spiced Plum Red Wine Sauce

Coconut Crusted Mahi-Mahi with Pineapple Beer Butter Sauce

Fig Ricotta and Rum Caramel Gelato

Teriyaki Grilled Swordfish with Pineapple and Onions

Chicken and Shrimp Stir Fry

Basil Gnocchi with Yellow Tomato Sauce and Shrimp

Watermelon Elderflower Margaritas

Piña Colada Cupcakes with Salted Caramel Rum Sauce

Apricot and Pistachio Tartlets

Marsala Mushroom Casarecce Pasta

Sesame Crusted Ahi Salad with Cilantro Ginger Lime Dressing

Strawberry Basil Cheesecake

June Food and Wine Pairing: Cannelloni with Broadside Cabernet Sauvignon

Marinated Steak and Potato Skewers

Biscoff Cinnamon Waffles with Nutella Cream

Dover Sole with Lemon Risotto

Empress Dirty Shirley Gin Cocktail

Chicken with White Wine Vinegar Tomato Sauce and Spinach Orzo

Italian Meatball Sub Sandwich

Mustard Crusted Rack of Lamb

Carbonara with Asparagus That Tastes Like Rome

One Pan Ribeye Mushroom and Onion Skillet

Achiote Marinated Shrimp and Couscous

Mango Coconut Mint Daiquiri

Muddled Blackberry and Mint Gin Cocktail

Tiradito de Pescado: Peruvian Salmon with Spicy Pepper Sauce

Pink Peppercorn Chicken with Golden Berry Tarragon Cream Sauce

Our Current Favorite Pasta Dishes for Spring and Summer

Jalapeño and Roasted Corn Salad

Crunchy Brioche French Toast with Orange Curd, Chocolate Sauce and Mascarpone Whipped Cream

Beef Shank Ravioli with Zinfandel Red Wine Reduction

Minty Pea Soup

Spicy Empress Greyhound Cocktail

20-Minute Spaghetti Aglio e Olio with Blistered Tomatoes

Avocado Pesto Couscous with Spring Greens