Is there anything better than warm French toast for breakfast on Sunday morning? Try Chef Foshee's easy-to-follow, six-ingredient recipe for a delicious spin on your weekend brunch routine.
Recipe: Chino Farms Carrots, Mint Salsa, Chipotle & Crema
Tender, roasted carrots are combined with fresh mint salsa, spicy chipotle peppers and cardamom crema for a mouth-watering, beautiful side dish.
March 6, 2015
Recipe: Roasted Chino Farms Beet Salad with Pine Nuts, Currants, Arugula & Feta Puree
Naturally sweet and healthy, this delicious beet salad by Chef Trey Foshee will add a colorful addition to your dinner table and is the perfect compliment to accompany any main course.
November 12, 2014
Recipe: Braised Lamb Shanks
Chef Trey Foshee braises lamb shanks with spices, vegetables and red wine until they're melt-in-your-mouth moist and tender.
November 12, 2014
Recipe: Tomatillo & Avocado Guacamole Salsa
For your next party, try whipping up a batch of this tomatillo and avocado salsa with fresh lime, onion and cilantro for a healthy snack everyone can enjoy.
March 5, 2014
Recipe: A Simple Pasta with Tomato, Jalapeno and Albacore Tuna
A simple pasta with tomato, jalapeno and albacore tuna — perfect for a healthy and quick weeknight dinner.
October 30, 2013
Recipe: Liberty Farms Duck Breast
Enjoy succulent Liberty Farms duck breast served with baby turnips, turnips greens, dates and a caramelized honey-ginger reduction for a sweet, rich flavor.
October 23, 2013
Recipe: Grilled Pacific Spiny Lobster
Grilled Pacific Spiny Lobster with fresh peas, carrots and pearl onions, lobster sauce and carrot emulsion.
October 23, 2013
Recipe: Ancho Chili Grilled Niman Ranch Pork Chop
Succulent Niman Ranch pork chops prepared with an ancho chili rub and served with cremed corn and peppers and grilled pineapple salsa.
October 23, 2013
Recipe: Medjool Date Salad with Antigo Stravecchio Parmesan
Delightful Medjool date salad topped with a light champagne vinaigrette, perfect for summertime dining.
October 22, 2013
