by Joseph Yacino | Apr 11, 2018 | Recipes
INGREDIENTS: 1/2 cup/120ml Green Valley Organics yogurt 2 tablespoons dairy free mayonnaise 4 tablespoons ketchup 2 tablespoons sweet or dill pickles, finely diced 2 teaspoons dehydrated onions 1 teaspoon white vinegar 2 teaspoons Worcestershire sauce 2-3 dashes...
by Joseph Yacino | Apr 11, 2018 | Recipes
Our Chef Joseph was interviewed and is mentioned in the below article. In case you missed it the first time, here it is again. Many anglophone expats have chosen to steer clear of grey, bustling Paris in favor of blue skies and Mediterranean views on the Cote...
by Joseph Yacino | Apr 10, 2018 | Recipes
There’s nothing better than eating fresh out the water seafood! Our neighbor this past weekend offered us an extra Peacock Bass (or also known as a Butterfly Peacock). Below is a bit of information on this Florida nonnative species. If you are in south Florida,...
by Joseph Yacino | Apr 8, 2018 | Recipes
Serves 4 2 tbsp/30ml olive oil ½ yellow onion, diced 3 chiles, chopped (seeds can be removed for less hot filling) 1 tbsp/30ml paprika 1 tsp/5ml cumin 1 tbsp/15ml honey 1 C(8oz)/225g cooked chicken, shredded ½ C/118ml sliced green olives 2 hard boiled eggs, chopped...
by Joseph Yacino | Apr 7, 2018 | Recipes
Mustard was around thousands of years before Grey Poupon BY PEGGY TROWBRIDGE FILIPPONE Mustard, a member of the Brassica family of plants, bears tiny round edible seeds and tasty leaves. Its English name, mustard, is derived from a contraction of the Latin mustum...
by Joseph Yacino | Apr 6, 2018 | Recipes
Lidia Bastianich’s Spaghetti Carbonara Lidia Bastianich Mar. 23, 2016 at 8:15 AM Perhaps a perfect dish, this pasta is simply made with spaghetti, bacon, eggs and grated cheese. Since there are so few ingredients, be sure to...
