CHICKEN AND AVOCADO SALAD
By Ruth Milstein, author of “Cooking with Love: Ventures into the New Israeli Cuisine.”
Howard & Ruth Milstein share tips on summer salads and wine pairings,
MEDJOOL DATE OATMEAL COOKIES
Make a date with a Medjool Date and surprise that special someone with a freshly baked batch of cookies! This delicious recipe is from Donna George, owner of The Peanut Pa
RICOTTA GNOCCHI ALLA CHECCA
By Chef Ivan Flowers
5-Star Chef Ivan Flowers shares how to make Ricotta Gnocchi alla Checca on Big Blend Radio.
Serves 4
1 15 Ounce Container Part Skim Ricotta
2 B
STUFFED MUSHROOMS
By Ruth Milstein, author of the Gourmand award-winning recipe book, “Cooking with Love: Ventures Into the New Israeli Cuisine.”
Ruth Milstein, author of the Gourmand awar
VERSATILE VEGAN MEATLOAF
On Big Blend Radio Chef Jeremy Manley talks about his easy-to-make and delicious vegan meatloaf recipe. Known as “San Diego’s Sustainable Chef,” Jeremy is the executive
FRUIT & NUT PARFAIT
A cooling and refueling recipe from Donna George that kids can make and enjoy!
1 cup lemon or vanilla yogurt
1 cup of your favorite fruits or berries
4 teaspoons of your favori
SPRING BEET SALAD
Listen to the Big Blend Radio interview with 5-Star Chef Ivan Flowers who shares tips on cooking and preparing beets, and making spring salads, including his Spring Beet Salad
GARLIC HERB FRIES
By Chef Jeremy Manley “San Diego’s Sustainable Chef”. Jeremy is the executive chef and owner of Jeremy’s on the Hill California Style Bistro in Julian, San Diego’s mountai
Terri’s Lemon Curd
By Terri Bailey, former co-owner of Bailey’s Palomar Resort in Southern California.
When life hands you lemons, make lemon curd! It’s best to use fresh lemons to make the
GINGER’S HOT WEATHER PICNIC SALAD
This salad recipe is submitted by artist Victoria Chick, as part of the Big Blend Radio Spring Picnic Party! See the recipe below and listen to the Big Blend Radio
BROCCOLI QUINOA MUFFINS
By Ruth Milstein, author of “Cooking with Love: Ventures Into the New Israeli Cuisine”
Ruth Milstein, author of the Gourmand award-winning recipe book, ‘Cooking with Lo
VEGAN GLUTEN-FREE STUFFED CABBAGE
Listen to the Big Blend Radio interview with 5-Star Chef Ivan Flowers who shares tips on cooking and preparing his stuffed cabbage recipe, that serves 4-6.
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