The Kitchen Philosophy

French Pear Cake

Blueberry Swiss Meringue Buttercream

Roasted Tomatoes with Sherry and Bacon

Banana Bread

Hot Pepper Jelly

Grilled Shrimp with Herb Butter

Fiori di Sicilia Sponge Cake with Poured Custard

Lemon Lime Meringue Tart

Spicy Roasted Cauliflower Steaks With Capers

Crispy Lemon Chicken

Hibiscus Key Lime Glazed Sugar Cookies

Tibok-Tibok

Harissa Cauliflower Soup

Coconut Flan

Coconut Milk Pork Adobo

Cinnamon Pecan Sticky Buns

5-Spice Duck Breast Salad with Kumquat Dressing

Lumpia

Pandesal - Filipino Rolls

Whipped Feta with Speck and Pears

Pear Cranberry and Ginger Crumble Pie

Hamburger Soup

Port and Mushroom Beef Stew

Coconut Curry Shrimp Soup

Curried Butternut Squash Soup

Moussaka Stacks

Sausage and Sweet Potato Soup

Apple Pie

Buffalo Chicken Legs

Roasted Butternut Squash with Cumin Tomatoes

Fresh Fig and Almond Cake

Tomato Egg Cups

Potato Galette

Apple Bacon Salad with Maple Balsamic Dressing

Savory Apple and Onion Tarts

Herbed Cottage Cheese

Brown Sugar Peach Sauce

Grilled Shrimp, Cherry Tomatoes, Zucchini, Chickpeas and Feta

Breakfast Bowl

Slushy Peach Cups

Burgers with Port, Fig Chutney and Goat Cheese

Green Beans with Roasted Red Peppers and Pearl Onions

Pear Tart with Sorghum Crust

Chorizo and Chickpeas

Black Raspberry Jam

Snow Peas and Blue Cheese

The New Boxwood Garden

Lemon Posset

Scotch Eggs

A Pair of Salad Dressings - Honey Mustard and Ginger Miso