Garden Omlette with Fruit

What to do with an over abundance of produce in your fridge.

Ingredients

Roasted Red Pepper
Spinach
Black Olives
Tomatoes
Baby Bella Mushrooms
Snow Peas
Sage, Thyme, Rosemary
Eggs
S&P

New Food

I just wanted to post a few more dishes that I've made in the last couple weeks.  So here they are!

Shrimp with Garlic and Aparagus. 

Wild Mushroom Ravioli with Herbed Butter Sauce

NY Strip with Almond Pesto and Grilled Romaine

Is there anything more beautiful?

The ingredients for the Almond Pesto

Parsley, Olive Oil, Garlic, Lemon, Parmeasean Cheese



My first blog!

I don't know exactly how this is done, but I'm giving it a wack. Just some background on me, I'm an avid foodie who loves to cook. More importantly I love to eat. I go to restaurants and can't help become a food critic from the moment I sit down. Strike that, from the moment I walk in the door I am observing the atmosphere, decor, staff, layout, etc. I think restaurants are marvelous places where people make memories and share good food and special occasions. I love to cook for people and share what I've learned. I definitely lean toward healthy cuisine even though I had classical French culinary training; which is anything but healthy. I went to Le Cordon Bleu in Scottsdale, AZ, back then it was called Scottsdale Culinary Institute Le Cordon Bleu. Anyway, I cooked in restaurants for a few years and then as a personal chef for a couple more. I then moved to front of the house for a couple years to see the "other side" of the restaurant business. At the moment I'm not cooking professionally but I do for pure pleasure at home. I wanted to have a place to post recipes I've created or learned in school/work and others could share with me. I wanted to challenge myself by being forced to share what I was doing. Join my blog and let’s play with our food!