Biography

Scott Anderson, associate food service director and chef with Shepherd University dining services in Shepherdstown, W.Va., shares original recipes every week.

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Scott Anderson

Scott Anderson

Culinary Passion

Add a little banana to your naan

September 6, 2013

This recipe comes by way of the new flatbread and pizza station at Shepherd University’s new student center retail concept. 

  • Throw another piece of fruit on the barbie

    August 21, 2013

    Ready to serve up some stone fruit but with added deliciousness? Look no further. This grilling experience will leave your tastebuds tingling and ready for more.

  • Add a little sweet to your spicy chicken

    August 8, 2013

    This barbecue chicken recipe features a down-home variation using apple butter, cider vinegar and some fresh herbs for a kicked-up flavor.  

  • Bringing the heat to barbecue chicken

    July 31, 2013

    After spending a few days in Texas earlier this summer, I felt I needed a spicy edition — Texas style. 

  • Grilled chops that will make your mouth water

    July 25, 2013

    This is another delicious recipe from the depths of grilling and flame. 

  • Store-bought crusts makes baking easy as pie

    July 19, 2013

    In keeping with the harvest of blackberries, I wanted to create something equally as sweet yet, simple in cooking so many can enjoy the comfort of freshly baked pie without the fuss.  

  • Blackberry muffins are moist and dense

    July 10, 2013

    Following up with my recent harvest of blackberries I have another recipe that’s bound to please the pickiest eaters in your family. 

  • Culinary salute to the lunch ladies

    July 5, 2013

    After spending the better part of two weeks working with many of the wonderful cooks from across Washington County for grades kindergarten through 12th grade, I wanted to create a delicious recipe as tribute to their determination to get back to scratch cooking. 

  • Salmon with less salt

    June 27, 2013

    I enjoy fresh salmon, and some of the most flavorful grilled salmon I tasted was offered in Texas. 

  • Recipe: Shrimp enchiladas

    May 23, 2013

    This is one of the recipes that I will be preparing May 29 when I head out to Carr Valley Cheese located in Sauk City, Wis. I will be doing a “Taste of Mexico,” presenting a variety of Mexican-infused dishes featuring Carr Valley Cheese.  We will start with some grilled pineapple and jalapeno bread cheese, followed by crisp tortillas topped with prosciutto and watermelon pico de gallo (the recipe can be found online at www.herald-mail.com/lifestyle under my column).  We then move onto the soup course of Mexican cheese soup (recipe also available on the website), right before these shrimp enchiladas. 

  • Soup with a Mexican kick and cheesy goodness

    May 15, 2013

    This is a wonderfully easy recipe to prepare. And better yet, it’s a soup that’s loaded with flavor. If you are concerned about the waistline, then substitute the half and half or heavy cream with 1-percent milk. Make sure you gradually add in the milk at the end or it might curdle due to the temperature of the soup. 

  • A starter to get you started

    May 9, 2013

    This is a simple, straightforward appetizer that lends itself to a really nice treat for your guests. Make sure to have your fresh pico de gallo ready and have some extra on hand for plain chip dipping, too.

  • Fruit, vegetables meld in fresh, salsa-like dip

    May 2, 2013

    This fresh, flavorful recipe is easy to make — if you are quick with a knife.

  • Make this dish ahead and save precious time for dinner later

    April 27, 2013

    Looking for a tasty dish that's easy, full of flavor and great for the family? I give you Sicilian baked pasta gratin.

  • Muffuletta on the fly

    April 19, 2013

    This variation of the muffuletta is easy to prepare.

  • Muffuletta: Round style

    April 12, 2013

  • The original muffuletta

    April 5, 2013

    I love a great sandwich. In fact, I would love to have held court with the Earl of Sandwich to see the first creation as it took place.

  • Learn how to build a basic muffuletta

    March 28, 2013

    In the first version of this sandwich, I gave you the basics.

  • Pasta dish that packs in a lot of veggies, flavor

    March 20, 2013

    With the onset of spring comes fresh, new ingredients as the ground awakens from winter and gets ready for the summer harvest. 

  • A quick dish with a kick

    March 13, 2013

    This recipe is perfect for those times when you need a delicious dinner that doesn’t require hours of preparation or cooking. 

  • Fettuccine and clams a pleasing pair

    March 8, 2013

    This is a quick, easy recipe that will make plenty of pasta for a crowd or can be cut in half for a simple romantic dinner for two.

  • Mussels can be a tasty dish for the entire family

    February 28, 2013

    I love seafood, mostly any seafood. However, mussels are the most enjoyable seafood in my family.

  • Filet mignon Perfect dish for your sweetie

    February 22, 2013

    What says romantic better than a nicely grilled steak? I like a freshly grilled steak, pan seared to perfection for my lovely bride of 12 years, going on 13.

  • Lemonade cake recipe is a refreshing end

    February 15, 2013

    I wanted to give readers a recipe that would be nice finish to any meal. This lemonade cake was something I ran across more than 10 years ago, which I've adapted.

  • Salsa with a taste of summer

    January 24, 2013

    The avocado season has come and gone, but in honor of one of my all-time favorite foods I put together a blend of summer fresh ingredients to remind us of summer. I love the fresh bright flavors of heirloom tomatoes but if you can't find them, substituting beefsteak or plum will work just as well.

  • Spice up soup options with chicken tortilla

    January 19, 2013

    This soup recipe is a delicious Mexican variation called chicken tortilla. The key as always is to use fresh ingredients and to use a quality chicken stock or broth as the base.

  • Mexican soup is one way to eat your veggies

    January 11, 2013

    This is a classic vegetarian dish that I made simple by incorporating a variety of canned beans and making it a cook all together dish in one pot over low heat. This dish would work well in a slow cooker, too.

  • Wow your guests with easy, delicious crab dip

    January 4, 2013

    This is a wonderfully easy crab recipe that you can spice up with a little hot sauce, or be more creative with the addition of diced peppers, or shallots in place of onion.

  • Peanut butter cookies with a kick and a small surprise

    December 21, 2012

    I started this recipe with a bunch of peanut butter cups and a cup of espresso in my hand. I reworked two older recipes I've used to build this new recipe, featuring Nespresso espresso coffee. I love the added kick in flavor you get when you add excellent coffee to chocolate, cookies, creams, and rubs, so I thought why not try to add coffee to peanut butter cup cookies.

  • Simple dessert combines chocolate, cheese, espresso

    December 12, 2012

    This is the ultimate decadent chocolate mousse that is so simple to make. If you have a mixer or a strong arm for mixing then this recipe will be a breeze to prepare.

  • Sweeten up your menu with Candy Bar in a Bowl recipe

    December 7, 2012

    This recipe is the most often requested and sought after family favorite and a standard at all family holiday gatherings either at home or with the in-laws.

  • Dressing with a fruity twist

    November 21, 2012

    This is a very straightforward dressing mix that has avocado blended into the ingredients. It adds a delightful creaminess to the dressing and some healthful fats, as well. 

  • Have over-ripen bananas? Try this simple bread recipe

    November 16, 2012

    While I was working on another breakfast recipe, I decided to use up some overly ripe bananas. The secret to this bread: The riper the bananas, the better the flavor.  Let's not get to extreme, I'm not talking moldy, flattened, ripe bananas, but those that have passed their prime as something you would peel and eat.

  • Pumpkin spice coffee cake gets a jolt of expresso

    November 7, 2012

    My latest creation came about when playing with some espresso-ground pumpkin spice coffee. 

  • Fettuccine gets a make-over with a coffee-infused creme

    October 31, 2012

    This recipe will take more production time as well as offer some culinary challenges with knife skills and recipe instructions.

  • Coffee cake that's as good

    October 19, 2012

    This is a wonderfully easy coffee cake recipe with actual coffee in the recipe. 

  • Chef Scott gives his twist on the Ky. favorite Hot Brown

    October 5, 2012

    In finishing out the series with seven ingredients or less, I wanted to reintroduce a favorite sandwich — but with my twist.

  • BBQ Citrus chicken breasts recipe only needs seven ingredients

    September 26, 2012

    This wonderfully, easy seven ingredient recipe comes straight from the grill to you with a delicious burst of fresh citrus flavor and the tang of Carolina barbecue sauce.  You can substitute any sauce you desire. I, however, prefer the vinegar-based Carolina sauces, which go well with the honey and addition of citrus juices and zest.

  • Pineapple swordfish kebabs are quick, easy, tasty dish

    September 21, 2012

    These pineapple swordfish kebobs are loaded with color and flavor. This also gives you a recipe that's easy on your wallet, your waistline and your time. 

  • Shrimp and avocado served up in a taco

    September 14, 2012

    This wonderfully easy dish is something your guests will enjoy time and time again, and they'll think you spent extra time in the kitchen. You most certainly can prepare the main ingredients a day ahead and have this ready to serve when your guests arrive, giving you more time with them and less time in the kitchen.

  • Wow family, friends with easy Steak Diane recipe

    September 7, 2012

    This month is about budget-conscious meals. The next several recipes will focus on seven ingredients or fewer — not including the basics that every kitchen should have such as water, salt and pepper, butter and the like. 

  • For the good ole summertime: Two kinds of lemonade

    August 29, 2012

    In keeping with my lemonade theme, I'm going to go back to basic lemonade for this recipe.  We will use simple syrup and fresh lemons, combined to make a deliciously fresh summertime drink. 

  • Peachy strawberry lemonade is refreshing, summertime drink

    August 15, 2012

    Last week I gave you the recipes for two foundations for making summery drinks — simple syrup and sour mix (if you missed them go to www.herald-mail.com/lifestyle  and look for my column).

  • Foundations to a perfect summer drink

    August 10, 2012

    With the summer months coming to a close in the next few weeks, I wanted to do something out of the ordinary.

  • Chill out with this chilled avocado and pumpkin soup

    July 30, 2012

    Nothing says lovin' more than a fresh chilled bowl of avocado and pumpkin soup.  

  • A refreshingly fruit soup for summer

    July 20, 2012

    With the onset of summer heat, nothing cools off the body and is more refreshing than fresh summer fruit turned into a bowl of chilled soup.

  • Add a little kick to your squash soup

    July 13, 2012

    The summer fun continues with this delicious summer creation, blending two summer squash to bring out the best in both.

  • Gazpacho inspired by Hawaii

    July 6, 2012

    The pineapple was once a very lonely fruit sent over to the mainland from Hawaii. 

  • A recipe that can be made with your kids

    June 29, 2012

    I know this is deviating from the salads and cast iron cooking I've been writing about, but I wanted to make some cookies with my son. We went to work creating these wonderful, morsels of goodness. 

  • It'll be a 'Cruel Summer' without this banana bread

    June 22, 2012

    Anything banana is considered my favorite food. I love banana cake, cupcakes, cookies, pies, custards and yes, banana bread. I used to ask my mother for a banana cake for my birthday, much to the chagrin of my sisters, Katie and Katrina.

  • Amish Friendship Bread is meant to be shared

    June 22, 2012

    I will make this intro short and sweet:

  • Chocolate bread for breakfast

    June 1, 2012

    This triple-layer chocolate chip bread is a wonderful breakfast bread similar to old-fashioned swirl bread that you used to get right from your baker. 

  • Carrot bread that's sweet

    May 23, 2012

    When looking through the pantry and cupboards, I came across a few ingredients that can create the most deliciously moist sweet bread.

  • Two states' distinct flavors can be found in sandwich

    May 11, 2012

    Avocados and good cheeses make this sandwich a standout.

  • Soft bread, grilled steak make for scrumptious sandwich

    April 27, 2012

    In keeping with my recent grilled theme, I decided to go with dual grilled items.

  • Rustic country salad an example to make olive oil shine

    April 11, 2012

    In looking at specific flavors, I have found by adding different varieties of olive oils, I can get a much deeper or more pronounced flavor. 

  • This fresh dish gives scallops a Mexican spin

    April 4, 2012

    In keeping with the theme of fresh seafood, flavorful dishes and being frugal, I thought another fresh seafood dish would be perfect.

  • Burrito combines textures of flaky fish and creamy avocado

    April 1, 2012

    I love fresh fish, and I also love the creaminess of a freshly cut avocado. So to blend those two ingredients together I am going to present a fish burrito that can be served in either a flour tortilla or red lettuce leaf.

  • Spicy chorizo vegetable kabobs done in two ways

    March 22, 2012

    This recipe is super simple but loaded with flavor. It's so easy to make you can have the kids help you put this recipe together.

  • Fresh chicken wings usually boast better deals than frozen

    March 15, 2012

    In keeping with the theme of saving money and keeping the cupboard stocked without running to the store for every ingredient —I give you the humble chicken wing. 

  • Turkey leftovers? Try this simple soup recipe

    March 7, 2012

    How many of you have leftover turkey after a nice dinner with all the trimmings? 

  • Cheese, beer in soup  -- what could be better?

    February 29, 2012

    This month we will look into soups, a delicious one-pot method of cooking up hearty meals that can please the most discerning of palettes. I'll work up four recipes that can be turned into a meal by putting them into a bread bowl, serving them with assorted topping such as grated cheese, sour cream, sliced cooked chorizo or lightly steamed vegetables.

  • Trio of cheeses makes this pasta dish thrice as nice

    February 22, 2012

    This recipe is based upon one of my favorite pastas, cellentani — also known as corkscrew-shaped pasta — and is equally fun to cook, as it is to eat. You can set aside your cast-iron skillet for this one and pull out a stockpot for cooking the pasta and a casserole dish for baking.

  • Best meals made with fresh pasta

    February 15, 2012

    Good day class, today we have a continuation of my celebration to pasta with fresh ingredients.

  • Liven up your pasta dishes ¿ spaghetti two ways

    February 8, 2012

    The next focus on frugal, cost-effective delicious meals is moving toward a celebration of pasta.  

  • Sausage pizza for breakfast

    February 1, 2012

    This recipe is a deviation from a one-pan breakfast to more a one-pita breakfast.  We will be making another breakfast recipe, something a little fun for everyone, which can be very creative if you make your own sausage for this recipe.

  • Frittata makes breakfast feel fancy

    January 25, 2012

    In the continuation of our breakfast quest using a 12-inch, cast-iron skillet, I combined a recipe I found online with a few ingredients from our well-stocked frugal pantry and fridge. 

  • Don't discard pork pieces, fry them up into scrapple

    January 18, 2012

    This is a whole breakfast served up in one pan. I’m using scrapple, or as some say pon haus. 

  • Add spice to your life with this Spanish dish

    January 13, 2012

    We will be making a Spanish tortilla, which is a thick omelet containing potato and other vegetables, typically served cut into wedges.

  • Opa! Greek omelet helps start the morning off right

    January 6, 2012

    I'd like to welcome all of my readers to a wonderful 2012, a chance for a many to have a bright new start in the culinary world.  

  • One pot dish can feed a large crowd

    December 21, 2011

    This soup was an old standby right before Christmas break during my college days. I would get the soup started and as friends dropped by, each would bring along some to "add to the pot" and the fun was seeing how a truly delicious soup developed after everyone adding their ingredients.

  • Texas-sized cookies off crunch, sweetness, fiber

    December 16, 2011

    These cookies are monster cookies loaded with just about everything imaginable, including crunch, creamy chocolate — and bran flakes for some added fiber.  

  • Crispys are a family tradition

    December 9, 2011

    This recipe is an old family favorite that is always requested during the holiday seasons.

  • Add a little bit of Irish to your celebration

    December 2, 2011

    This is a very easy variation of a mousse or custard-style dessert.

  • Plums plump-up recipe

    November 22, 2011

    There was probably plenty of turkey to go around this Thanksgiving holiday.

  • Grab a Guinness for this cheesecake dessert

    November 16, 2011

    The cake is a variation of a traditional Guinness cake made in England using similar ingredients.

  • Grab a spoon for this ale dish

    November 11, 2011

    This soup is a classic favorite not only in British pubs but also during the winter months across the United States.

  • Warm yourself up with this Italian bread soup

    November 4, 2011

    Italian bread soup, or zuppa di pane, is simple, quick and delicious.

  • British pub favorite makes you want to just 'plough' through a few

    October 28, 2011

    The traditional British pub lunch sandwich, the Ploughman's Sandwich, is quite simple.  

  • English pie a hearty mix of meat, veggies, sauce

    October 25, 2011

    I love a good English pie. It incorporates fresh vegetables, ground meat, sauce and loads of flavor.  I've added bison to the traditional recipe instead of beef; it's delicious and good for you. You also can substitute wild game, such as venison or boar, ground up to add some authentic local flavor.

  • Veggie quesadillas offer freshness, flavor

    October 14, 2011

    This recipe has loads of fresh ingredients, including peppers, onions, cilantro, green onions and tomatoes that are sandwiched between two grilled flour tortilla shells. They are served with grated vegetarian cheddar cheese to allow for proper binding and flavor. Also look for flour tortillas that don't use fat or lard from animals.

  • Want some meatless Tex-Mex? Try tofu fajitas

    October 7, 2011

    Many people suggest marinating tofu in a brine or Mexican-seasoned sauce.  I'm going a completely different route and suggested deep-frying the tofu in strips for these tofu fajitas.  

  • The 'mother of sauces' beurre blanc is one recipe to keep

    October 3, 2011

    This is the final sauce in the lineup of mother sauces and it too has many variations of finished possibilities.  

  • Concoct a tomato sauce that tantalizes your taste buds

    September 25, 2011

    The third in the lineup of mother sauces is tomato sauce, which is a generic term for any sauce that is based mainly on tomatoes.

  • Hollandaise prepared with a spicy twist

    September 16, 2011

    Hollandaise, the traditional sauce made with eggs, is the most difficult sauce for me.

  • White sauce lesson: Learn to make Bechamel sauce

    September 9, 2011

    White sauces includes classic sauces such as veloute; and  béchamel, both are made by thickening a liquid with a roux.  

  • Soft shell crabs instead of steamed

    September 2, 2011

    Is there anything better than a pot of freshly steamed crabs? I venture to say yes, and that would be some freshly cooked soft shell crabs.

  • Sid's Swiss Crabby Melt combines cheese and crab together for a tasty treat

    August 26, 2011

    In keeping with the summer theme of crab, I decided to work up an entirely different style of sandwich. This sandwich focuses on the flavor of the crab accompanied by fresh ingredients outside of incorporating the meat into mustard or mayo-based dressing.  

  • Feeling crabby? Try this Hawaiian Crab Salad

    August 21, 2011

    OK, so you are probably wondering why I'm so crabby. Well, it's a delicious protein that is so easy to us. in a variety of ways. I love the flavor, texture, and the way it takes to just about every dish I create.

  • Nothing fishy about this crab taco dish

    August 12, 2011

    Sure, you've had beef taco, chicken fajitas or pork burritos, but have you ever devoured a crab taco?

  • They'll be falling down for this London Broil recipe

    August 5, 2011

    This delicious dish is perfect for the grill or indoors on your broiler pan.

  • Old World dish for New World dinner: Chicken Scaloppine

    July 28, 2011

    Chicken Scaloppine is one of those wonderful Old World-style dishes that when made right is light and tender, loaded with bright flavors.

  • Three times the chocolate: Triple chocolate chip cookies

    July 22, 2011

    I was in the mood to spend some lazy time in the kitchen.

  • Recipe: Banana and peanut butter muffin

    July 15, 2011

    Nothing says "good morning" like fresh-from-the-oven banana muffins with a touch of whipped butter.  

  • Avocado, roasted corn and tomato salad

    July 12, 2011

    This salad is a great way to enjoy the heat of the summer without heating up the kitchen.

  • A frugal beef stew

    July 8, 2011

    This recipe comes to you by way of the Jeff Smith aka "The Frugal Gourmet," a fellow TV chef that passed away in 2004 amid a cloud of controversy.  

  • Serving up apple crisp

    June 24, 2011

    Even though the fall harvest apples are not in season, this wonderfully delicious dessert is easy to prepare from store bought apples.

  • Cool peachy soup for hot days

    June 17, 2011

    Here is another fun summer recipe that will certainly cool off the most discerning of palates. My wife is not one for fancy soup —  even chilled soup  — but she loves peaches, so this will certainly be a recipe I make again and bring some home for her to try.

  • Try apple instead of cabbage for slaw

    June 10, 2011

    I wanted something bright, fresh and crisp for the upcoming summer season, and this salad hit the mark. It has a nice crispness, delightful flavor and delicious crunch.  

  • Beef kabobs taken to higher level of flavor

    June 3, 2011

    While I have previously listed beef skewers or city chicken recipes, this recipe is taking the simple beef kabob to the next level of flavor.  

  • Fresh meat key to tasty sandwich

    May 27, 2011

    Nothing says delicious more than a crisp, melted panini sandwich that gives you a powerhouse of delightful flavor.

  • Shrimp etoufee simplified

    May 20, 2011

    After a recent Wisconsin cheese and White Hall Vineyard wine tasting, I came away with an incredible urge to begin cooking with wine as we head into the summer season.

  • Cookie satisfies chocolate lovers

    May 13, 2011

    These cookies were a simple creation after a day at work and evening weeding and cleaning up the yard.  

  • Summer flavors come alive in this cheese quiche

    May 6, 2011

    As the summer creeps upon us, the flavors of a bright, refreshing summer meal are at my fingertips — and what better way to kick off the season than by using fresh ripe avocado.

  • By the Bay Oyster Stew for your outdoor grill

    April 29, 2011

    The temperatures have been rising, so when you get out the outdoor grill, this By the Bay Oyster Stew is a great recipe to make. You make this stew on a side burner as a special accompaniment to your main grilled entree.

  • Blue cheese gives this quiche a distinctive flavor

    April 22, 2011

    With spring in full swing, this recipe makes you think of a lazy Saturday brunch, a fresh pot of hot coffee and a few bites of hashbrown potatoes and grilled country sausage.  

  • Make your kids cheer with this lasgana dish

    April 15, 2011

    If you are looking for a delicious, kid-friendly meal, then look no further.  

  • Get your veggies with this pita pocket

    April 8, 2011

    This fresh sandwich is a delicious way to enjoy farm-fresh natural ingredients.

  • A modern twist on meatloaf

    March 31, 2011

    Meatloaf is a family staple going way back before Alice on "The Brady Bunch" was stopping off at the butcher shop to visit with Sam to pickup 10 pounds of ground beef at a time for the family meatloaf.

  • Bacon, brussels, black pepper featured in this Triple B recipe

    March 21, 2011

    Everybody loves brussels sprouts. Hey, wait a minute, that's me. I love them, and can't get enough of them. Alas, they don't go well with my blood thinners so I can't eat as many as I'd like.

  • Cookies help to cheer up the kids

    March 11, 2011

    My youngest daughter was not feeling well one day and she asked that I do some baking to help her feel better and to cheer her up.

  • Avocado adds a fresh twist to BLT

    March 4, 2011

    This sandwich is born of the need for more flavor and fun when creating artisanal sandwiches for a menu.

  • Warm up with this toasted roast beef with aged Caraway brick cheese sandwich

    February 25, 2011

    With those long hard days at work intertwined with longs hours of shoveling snow, a body needs something warm and filling to keep them going. Why fill up on fluff and flavorless foods when you can spend a little time in the kitchen and create something wonderful and delicious?

  • Fillled with ham, cheese recipe workty of royalty like the Earl of Sandwich

    February 18, 2011

    This sandwich is born of the need for more flavor and fun when creating artisanal sandwiches for a menu.

  • A sweet fondue for your sweetie

    February 10, 2011

    With the onset of Valentine's Day many turn to chocolate as a way to express friendship and love. What better way to say love than with a delicious pot of chocolate fondue served with fresh strawberries, bananas, apples or perhaps marshmallows, graham crackers and pretzels?

  • Marinade flank steak to ensure a juice meal

    February 4, 2011

    Flank steak is a delicious cut of beef and is often stuffed or rolled, yet I'm here to tell you that it's an often misused piece of beef.  

  • Add summer flavors to your winter meals

    January 28, 2011

    This is a colorful summer salad, but with fresh ingredients available all year-round you can make this all-natural healthful salad anytime of the year. I like to change up my salad greens at times and incorporate green leaf, red leaf, spinach, frislee, escarole and romaine into the mix. I wish that many would move away from the traditional iceberg lettuce and into using fresher more nutritious greens like the ones I listed earlier. Iceberg certainly has the crunch, but it's like eating ice, there is little if any nutritional value in iceberg lettuce. So give this salad a try and you will be surprised with how well you'll like the difference in using fresh mixed greens. ????? Scott C. Anderson is associate food service director and chef with Shepherd University dining services in Shepherdstown, W.Va., and Chef Ambassador to the Wisconsin Milk Marketing Board. Mesclun salad with clementines 1 small head red leaf lettuce, torn into bite sized pieces 1 small head green leaf lettuce, torn into bite sized pieces 4 cups fresh spinach leaves, stems picked off and torn into bite sized pieces 1 medium red onion, sliced thin 2 clementines (you can substitute 2 small cans mandarin oranges, drained) 1/4 cup Sucanat (Sugar Cane Natural) 1/2 teaspoon salt 1/2 teaspoon dry mustard (or 1 teaspoon Dijon mustard) 1/2 teaspoon paprika, sweet mild 1/2 teaspoon celery salt 1/2 cup grapeseed oil 1/2 cup red wine vinegar Mix red leaf lettuce, green leaf lettuce, spinach leaves, onion, clementines in a large salad bowl, reserving several onion slices and separated clementines segments for garnish. Combine Sucanat, salt, dry mustard, paprika, celery salt, grapeseed oil and red wine vinegar in a blender or mixing bowl; blend or mix well. Add about half of the dressing just before serving; toss well. Garnish with reserved clementines and red onion slices. Cook's note: To make this salad into more of a meal, add sliced grilled chicken breast, some fresh sliced strawberries or whole raspberries and blackberries. I like to add fresh croutons and toasted pine nuts or sunflower seeds to give it a nice crunch.

  • Giant soft pretzels conjure memories

    January 20, 2011

    This pretzel recipe came out of a National Geographic kids magazine back in the late 1970s. I loved to read and loved spending time in the kitchen making a mess so this recipe is the best of both worlds. My grandmother bought the magazine for me and it was one of the true highlights of my day when it arrived in the mail.

  • Mustamaise sauce is worth dipping into

    January 14, 2011

    This sauce comes from my past — way back to 1985 — when I first started working at the Publick House Restaurant and Inn located in Chester, N.J.  

  • Recipe blends sweet and salty for a professional looking pie

    January 7, 2011

    This pie was created after working with Wisconsin mascarpone in a variety of fashions including simply blending equal parts of mascarpone and chocolate.

  • After turkey blues? Try this Asian-inspired meal

    December 22, 2010

    This recipe is a wonderful holiday recipe to showcase some skills in the kitchen. And all three dishes give a really well-rounded presentation for the holidays.  

  • Chocolate and banana combine for yummy start

    December 15, 2010

    This is a chocolate, banana lovers delight, fresh from the griddle and deliciously creamy.  It’s very easy to make and something you can get the kids involved with when you want to have special breakfast time.

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