Butternut Squash “Gnocchi” in Sage Brown Butter

In a large pot of boiling water cook the butternut squash till tender and drain to cool. In a large skillet, Heat oil in pan, add sage and garlic and let cook for 1 minute over low heat. After one minute turn up the heat and add the Sherry vinegar to the pan, this will remove any stuck to the pan delicious particals. Add your cooked butter nut squash and toss to coat. Add the coarse salt and pepper and mix well. To serve arrange “Gnocchi” on warmed serving plates and top with some cracked pistachios and pomegranate seeds sprinkled over the top. Finish with the shaved Pecorino and serve immediately.

As severed at the Peninsula Wellness Center Open House, Thursday August 25, 2011.

OK – It’s crisp and light and crunchy, sweet, wonderful, not too heavy then what?!?  You can have all the fresh organic vegetables of this bountiful summer you want.  Now it’s time to slam your fist down on the FLAVOR BUTTON! Don’t dip your fork, toss your salad in it – c’mon you can do it.

Fresh Express Organic Baby Romaine Tossed in Marie’s Yogurt Parmesan Ceaser Dressing with Roasted Cherub Tomatoes and Galaxy Parmesan Spiced Focaccia Croutons

Serves 4

In a Large Bowl Combine Cherrub Tomatoes and 2 T. Olive oil with 1 t. Salt and Black pepper. Toss well and Lay on a Baking dish. Using the same bowl combine the focaccia bread cubes with the remaining olive oil and parmesan spice blend. Place bread cubes on a baking dish as well and place bowl in a 375 oven for 8-12 minutes until croutons are golden brown and the tomatoes are ready to burst.

In a clean bowl toss the Baby romaine with the appropriate amount of Ceaser dressing and crouton then toss to coat all the leaves. Serve on individual plates garnished with the roasted tomatoes.

As seen in Monterey County The Herald

Todd Fisher: A Bloody Good Holiday

I’ve said it before and I stand by it: Vacation does not start for me until that first Bloody Mary is in hand. A recent quick trip away proved, yet again, that I am truly a creature of habit. Even with a bottle of bubbly, a massage and an anniversary dinner behind me, the decompression did not really begin until I found myself with a delicious, nutritious tomato cocktail in hand.

Todd Fisher: Of Caviar And Corn Dogs

It was only a few hours ago, as I was doing a little late-night leftover raid on the fridge, that it hit me. Too often I take for granted my moist chicken, that my steaks are perfectly cooked and my vegetables are “snaptastic” bright green, still bursting with flavor and nutrients. So it seems only right that I should share a few tips and techniques to help you with your grilling woes.  After all, cooking perfectly moist, tender and delicious chicken is all in the technique and know-how. Continue Reading

Mann’s Broccolini & Rock Shrimp Stir Fry with Gourmet Gardens Thai Spice

serves 6-8

In a large skillet, heat oil over medium-high. Season rock shrimp with salt and pepper; cook 1-2 minutes. Add to the pan the Thai spice, the onion, garlic and red-pepper  flakes. Cook, tossing, until vegetables are crisp-tender, 3 minutes. Add soy sauce and vinegar, hoisen and sambal sauce; toss to combine. Serve immediately.