2008

January

Certified Organics: Go Organics!
Flavor First: Stop the Clock! With Polenta and Truffles

February

Ethnic Sensations: Delectable Textures to Enhance Taste
Flavor First: Stop the Clock! with Flax...

March

Certified Organics: Spice up your Springtime
Ethnic Sensations: Crispy, Oven Roasted Brussels Sprouts Tossed in Hazelnut Oil
Flavor First: Stop the Clock! With Root Vegetables...

April

Certified Organics: Keeping Organic Fresh
Chef in the Kitchen: Passover and Easter
Ethnic Sensations: Pecan Pancakes
Flavor First: Stop the Clock! With Garbanzo Beans

May

Certified Organics: Organics for Health
Ethnic Sensations: Toasted Quinoa Tabbouleh with Pine Nuts, Feta Cheese and Sun Dried Tomatoes
Flavor First: Stop the Clock! with Cactus Pear

June

Certified Organics: Produce: The Perfect Picnic Partner
Chef in the Kitchen: Chef In The Kitchen - June 2008
Ethnic Sensations: Linguine with Arugula Pesto

July

Certified Organics: Friends, (Romans) Countrymen, Lend Me Your Ear (Of Corn, That Is!)
Chef in the Kitchen: Full Swing of Summer 2008
Ethnic Sensations: Pan-Seared Sea Scallops with Israeli Couscous Salad
Flavor First: Spice it Up

August

Chef in the Kitchen: Kids and Summer Go Hand in Hand
Ethnic Sensations: Authentic Watermelon Agua Fresca
Flavor First: Positively Ageless with Watercress...

September

Certified Organics: Melissa's Fine Fall Food
Chef in the Kitchen: Rosh Hashanah: The New Year
Ethnic Sensations: French Green Lentil Salad
Flavor First: Beans and Legumes

October

Certified Organics: Summer Meets Fall

November

Certified Organics: November Organics
Chef in the Kitchen: Full Swing of Summer 2008
Cookin' with the Kids: Spiced Apple Squash Cups
Ethnic Sensations: Pan Seared Ginger Miso Alaskan Black Cod with Cucumber and Daikon Sesame Seed Salad
Flavor First: Squash
Guest Chef: Guest Chef Michael Cruz

December

Chef in the Kitchen: Holiday Traditions
Cookin' with the Kids: A Purple Lunch
Ethnic Sensations: Eggplant: A Delicious Natural Wonder
Flavor First: The Clock-Stopping Power of Fiber
Guest Chef: Guest Chef Rick Moonen