This simple pasta dish is also great as a leftover and will make many easy lunches when reheated in the microwave.

Parchment pouch is absolutely the test cooking method for halibut to keep it flaky yet moist. The lemony leek rice as a bed for both cooking and serving keeps the flavors intact all the way to the plate.

This festive summer dish features grilled chicken surrounded by six salads that guests can help themselves to their favorites which makes it an instant crowd pleaser full meal on a platter.

This Bobby Flay recipe really highlights the mild flavor of fresh Mahi Mahi by not overwhelming it. Gremolata is a perfect partner providing a nice citrus accompaniment.

Flank steak is a blank canvas and a bath in Chimichurri sauce is a great way to impart a vibrant steak house flavor to it. Give it a good couple of hours of marinating and make sure it is at room temperature before applying the flames.

A variation of this recipe can also resemble another classic dish called Sole Meuniere by eliminating the almonds and/or adding capers to the pan sauce.

A really easy way to feed a large group. Also nice twist on something to bring to a pot luck. Everyone gets to customize their own enchilada and easily adjust the amount spiciness. Total crowd pleaser.

My hands down favorite warm weather meal. The contrasting flavors/textures of the grilled shrimp, charred corn, lime juice, honey with the hit of the pickled jalapenos, crunchy tortilla strips it is a sensory rush. So simultaneously light and satisfying.

An iron skillet is essential to making this recipe pop. The key is to get a great sear on both sides then baste the halibut with the melted butter.

A simple recipe with common ingredients leads to a warming comfortable dish with the creamy blend of marinara sauce melting ricotta cheese into a very inviting sauce.

Ironically, this appetizer gets raves from carnivores and vegans alike. It was originally voted The Readers Choice Recipe of the year for Vegetarian Times Magazine. It’s rich, healthy fats, so satisfying and a uniquely wonderful twist on guacamole.

Think Armenian Flat Bread Rollups but with what you more often find in side a burrito. This delicate combination of flavors is a real surprise and welcomed when served with fresh salsa and guacamole.

This app is another one that gets copied often. However, I feel this combination of ingredients is by far the best. One variation is to add a nice tender quarter or baby artichoke heart. Basically, you are creating a Greek Salad on-a-stick. It has very wide appeal and quite refreshing.

This appetizer has become a staple at parties over the years. With a wrap of puff pastry dough it comes together in a snap. I like to serve it with a big variety of dippers. Pita chips, crackers, apples, pear slices and crostini all pair well with it.

Ironically, this appetizer gets raves from carnivores and vegans alike. It was originally voted The Readers Choice Recipe of the year for Vegetarian Times Magazine. It’s rich, healthy fats, so satisfying and a uniquely wonderful twist on guacamole.

Of all the recipes I have created this one gets the most raves and requests. On the surface it appears to be just a typical dish that shows up at pot lucks. However, when crafted carefully it its an explosion of textures and flavors with massive mass appeal. It is fun for the guests to build their own skewers and as social as it is tasty. No doubt a crowd pleaser and as much fun to make as it is to nosh along with the guests.

This miniature version of a classic steak house favorite is suprisingly easy with only a few ingredients. They do take 50 minutes in the oven and must be served immediately so timing is everything.

A crowd dazzling vegetarian dish that is so satisfying that it can be the centerpiece and main of a large gathering. Nobody will miss the protein.