Chef Alison Turner

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Century Farm Beef Shepard’s Pie Accompanied by a Mixed Salad and White Balsamic Dressing

Grass fed beef, straight from our Friend’s cattle farm, is browned with onion and carrot and then slow cooked in beef stock until soft and cooked through. Peas are added for an extra vegetable and some color. Yukon Gold potatoes… Continue Reading →

Lemon Thyme Chicken and Veggie Kebabs with Toasted Quinoa with Apricots, Pistachios, Mint and Feta

Fresh lemon zest and juice are combined with fresh thyme leaves, garlic, olive oil, and marinated and then skewered with tri-colored peppers, zucchini and onion and then grilled. Quinoa is toasted in a little olive oil and then cooked in… Continue Reading →

Chicken Fajita Tacos with Black Bean Salad

Mulitcolored peppers, sweet onion and chicken breasts are all sliced thinly and sautéed with a blend of garlic and Fajita seasonings. Black beans, corn, cherry tomatoes, red onion and yellow pepper are all mixed together and dressed with a chili… Continue Reading →

Greek Turkey Meatballs with Savory Rice, Minted Snap Pea Salad and Tzatziki Sauce

Ground lean turkey is seasoned with Camino Bakery whole wheat breadcrumbs, mint, parsley and oregano, grated zucchini and a little red onion and then pan sautéed. Basmati rice is cooked in chicken stock and greek seasoning, until fluffy and ready… Continue Reading →

Salmon Quinoa Cakes with a Spring Salad of Green Leaf lettuce, Fresh Peas, Radish, Fennel, Pistachios, and a Citrus Champagne Vinaigrette

Tri colored quinoa, fresh Atlantic salmon, shallots, dijon mustard and old bay seasoning are combined and made into a “cake” and then pan sautéed until cooked through and crispy on the outside. The cakes are served with a fresh springy… Continue Reading →

Spinach Artichoke and Sun Dried Tomato Penne with Grilled Chicken

garlic, onions, artichokes and julienned sun dried tomatoes are sautéed in the herb infused sun dried tomato oil, and then added to the cooked penne pasta. Fresh spinach is added to a light creamy sauce of chicken stock and milk… Continue Reading →

Chipotle Lime Shrimp Tacos with Mexican Coleslaw and Southwestern Quinoa

Shrimp, onions and green chiles are sautéed until cooked and then sauced with a mixture of chilis, limes, cumin, chipotle etc. Served inside corn tortillas and topped with Mexican Cole slaw made creamy and flavorful with sour cream, lime juice… Continue Reading →

Patrick’s Favorite Lasagna with a Mixed Green Salad and Balsamic Dressing

Century Farm Grass Fed Beef and ground Italian sausage make the base of this rich and meaty lasagna. Layers of meaty sauce, noodles and a creamy herb mixture dotted with mozzarella cheese bake together until bubbly and delicious. To reheat:Just… Continue Reading →

Southwestern Quinoa Bowl

Quinoa is cooked in Vegetable stock until done. Then Sweet potatoes are cubed and tossed in a little olive oil, cumin, garlic, and chipotle and then roasted until tender. Black beans are seasoned with cumin, and green chilies. Avocados are… Continue Reading →

Chicken or Chickpea Lettuce Wraps served with a side of Vegetable Fried Rice

All the best Asian ingredients like fresh garlic and ginger, soy sauce, sriracha, Hoisin sauce, sesame oil and tomato paste come together to create the sauce for the lettuce wraps. finished with chopped green onion and sesame seeds all this… Continue Reading →

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