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Recipe: Grilled watermelon with baby arugula and goat cheese salad

Posted on: July 10th, 2012 by Amy Martin No Comments

Summer is here and the heat is intense! This season’s brutal temperatures have us craving fresh salads and lighter fare. Chef Eric Finney of Arizona Grand Resort was kind enough to share his recipe for a simple and easy Grilled Watermelon with Baby Arugula and Goat Cheese Salad that is sure to please. Try it for lunch... Read More

Recipe: Costantino’s Kitchen Pasta Salad

Posted on: May 10th, 2012 by Amy Martin 1 Comment

Local resident Christopher Costantino recently added three new spice blends to his line of gourmet food products – Costantino’s Kitchen. You may remember our write-up about his Grandma Angie’s Tomato Basil Italian Pasta Sauce and garlic oils here. The new spice blends include: The Tuscan Steak Rub – described as “A perfect mixture of... Read More

Recipe: Sapporo’s Asian BBQ Pork Sandwich

Posted on: April 23rd, 2012 by Amy Martin No Comments

Recently, Sapporo introduced a new lunch menu offering lighter, healthier fare to compensate for the warm months ahead. The staff was kind enough to share a recipe from their kitchen for our readers. Learn how to make Sapporo’s Asian BBQ Pork Sandwich below: Asian BBQ Pork Sandwich Recipe Ingredients: 4 oz pulled pork shoulder... Read More

Easter recipe: Deviled eggs with pancetta bacon and caviar

Posted on: April 4th, 2012 by Amy Martin No Comments

Easter Sunday is just around the corner and if you’re planning an Easter feast at home but haven’t finalized your menu yet, Chef Eric Finney at the Arizona Grand Resort & Spa has an addition for your holiday brunch! Below, we’ve shared his recipe for Deviled Eggs with Pancetta Bacon and Caviar. Chef Eric will... Read More

Recipe: Vincent Guerithault’s Layered Crab and Avocado Celery Root Salad

Posted on: August 12th, 2011 by Amy Martin 1 Comment

Chef Vincent Guerithault of Vincent’s on Camelback shares his recipe for Layered Crab and Avocado Celery Root Salad that he created especially for the California Avocado Commission. Layered Crab and California Avocado Celery Root Salad Recipe courtesy of Chef Vincent Guerithault *Photo courtesy of the California Avocado Commission Serves: 4 Ingredients: 4 ripe, fresh California... Read More

Recipe: Sapporo’s Ahi Tuna Poki

Posted on: March 10th, 2011 by Amy Martin 1 Comment

Executive Chef Stephen Stromberg of Sapporo was so kind to share this fantastic recipe with us: Ahi Tuna Poki (Serves 4) Ingredients: 6 oz. Ahi tuna, ½ inch dice Half an avocado, ½ inch dice 1 TBSP. Scallions, thin julienne 1 TBSP. Cilantro, finely chopped 2 TBSP. Soy Sauce ½ tsp. Sriracha sauce 1... Read More

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