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Chef Kristine’s Cookbook

Browse all recipes

Asian Brined and Roasted Duck Legs with Sesame Sautéed Mushrooms
Asian Noodle and Vegetable Salad with Peanut Dressing
Avocado-Shrimp Salad with a Gingered Citrus Vinaigrette
Baked Potato Salad with Honey-Mustard Vinaigrette, Fresh Dill and Crispy Bacon
Blue Cheese and Rosemary Spread
Braised Lamb Shanks with White Bean and Vegetable Ragout
Chicken Breast Roulade With Apple, Leek And A Light Mustard-Thyme Sauce
Chorizo Spiced Grilled Chicken and Spanish Caesar Salad
schug_chowder
Chowder with Chicken and Broccoli
Country Style Pork Spareribs with Herbed Balsamic Glaze and Fresh Tomato Relish
egg salad sandy
Egg Salad Avocado Toast
Grilled Beef Steak Brochette with Greek Lentil Salad
Grilled Chicken Breasts with Mango-Nectarine Relish and Coconut Rice
Grilled Duck Sliders with Asian “Barbecue Sauce”
Grilled Flank Steak Sandwich, with Roasted Tomato-Garlic 'Jam' and Gorgonzola Butter
Grilled Fresh Tuna with “Nicoise” Olive-Grilled Onion Relish, Grilled Baby Potatoes and Haricots Verts
schug_creamysalmon
Grilled Salmon Salad with Creamy Lemon-Herb Dressing
schug_grilled salmon_oliveoil
Grilled Salmon with Olive-Herb Dressing
Kristine's Mediterranean Harvest Spread
Lamb Meatballs With An Indian-Spiced Tomato Sauce
Lamburgers with Indian-Spiced Tomato Sauce and Minted Yogurt
Layered Mexican Street Corn Dip
Lentil and Sausage Stew with Kale and Fresh Fennel
Ling Cod with Crispy Herb-Mustard Topping, Fresh Tomato, Green Beans and a Tarragon Beurre Blanc
Mediterranean White Bean Salad
Panini with Prosciutto, Tomato, Romesco Sauce and an Arugula Salad
Panini with Two Cheeses, Red Onion Jam, Roasted Fennel and Bacon
Pasta with Roasted Butternut Squash, Sage, and Bacon
Pasta with Roasted Cauliflower, Roasted Peppers, Goat Cheese and Bacon
Poached Pears with Ginger Crème Anglaise and Caramel Sauces
Potato and Fresh Fennel Gratin
Potato Salad with Blue Cheese, Bacon and Rosemary
Potato, Leek and Fresh Fennel Soup with Tomato-Saffron Vinaigrette
Red Cabbage -made with Chef Kristine’s method
Roast Brined Chicken Breast with Pinot Noir Compound Butter
Roasted Mussels with a Smoked Paprika Broth
Roasted Salmon Fillet with Crispy Mediterranean Topping
Roasted Yukon Gold Potato and Vegetable Salad with Curry Vinaigrette
sausage lentil
Sausages with Creamy Herbed Lentils
Smoked Salmon and Roasted Bell Pepper 'Tartare'
Smoked turkey, white bean, & tomato soup
Sushi Salad with Shrimp and Avocado
Tagliatelle with Shrimp and an Herbed Lemon Cream Sauce
Thai-Style Pumpkin Soup with Coconut Milk and Lime-Cilantro Topping
Turmeric Tofu with Coconut-Red Curry Sauced Noodles
Warm Pasta Salad with Red Wine Braised Mushrooms, Arugula, and Parmesan Cheese
Warm Pasta Salad with Red Wine Braised Mushrooms, Arugula, and Parmesan Cheese
Wild Mushroom & Spinach Risotto
Zwiebelkuchen
“California” Caesar Salad

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