Entries by Edward

Pescatarian Easter Menu

This Easter menu brings together the magnificence of spring foods celebrating nature’s bounty — roasted asparagus with lemon zest zing, bright green sugar snap peas with mint &  purple potatoes, roasted , a salad harmoniously balancing piquant arugula and luscious strawberries. A glorious finale of Carrot Cake Cupcakes crowned by Whipped Orange Cream.

A Southwestern-flavored Saturday Night

The poblano pepper and corn give this meal a Southwestern flavor. To go with the Southwestern theme, I made an Avocado Mousse and served it with blue corn tortilla chips as an appetizer.