Fennel baked in a Béchamel Sauce topped with montasio cheese.
This is one of our favorite brussels sprouts recipes originally from Bon Appetite magazine. The recipe can be partially made ahead and then finished right before serving.
A simple version of this Mexican street vendor favorite made with fresh corn kernels, epazote and jalapeno chiles.
Boursin Cheese is added to sour cream, olive oil and fresh lime juice to make a flavorful dip for fresh vegetables.
Piquillo peppers are stuffed with cheese and sauteed, then drizzled with a Spanish Sherry vinegar dressing with shallots and herbs.. The chef's wine choice is a Ribeiro Treixadura.