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
Caprese Tomato Towers
Chicken Breast Roulade With Apple, Leek And A Light Mustard-Thyme Sauce
Country Style Pork Spareribs with Herbed Balsamic Glaze and Fresh Tomato Relish
Grilled Beef Steak Brochette with Greek Lentil Salad
Grilled Chicken Breasts with Mango-Nectarine Relish and Coconut Rice
Grilled Fresh Tuna with “Nicoise” Olive-Grilled Onion Relish, Grilled Baby Potatoes and Haricots Verts
Kristine's Mediterranean Harvest Spread
Lamb Meatballs With An Indian-Spiced Tomato Sauce
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
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
SMOKED SALMON & ROASTED RED 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
Wild Mushroom & Spinach Risotto
Zwiebelkuchen
“California” Caesar Salad

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