april 2019 - café paradiso seasons

Leek & blue cheese tartlets with roasted cherry tomatoes prepared by Michele Gross

Roasted green beans & shallots with couscous & marinated feta prepared by Christina Lee

Parsnip ravioli, rosemary brown butter, roast portobello, apple balsamic & crisped leeks prepared by Becky Williams

Cashew loaf with squash stuffing & chocolate chile gravy prepared by Jackie Mensinger

Romanesco with romesco prepared by Sari Esserman

Celeriac, leek & potato gratin with capers & thyme prepared by Adèle Griffin

Tagliolini with lemon, olive oil, chickpeas, flatleaf parsley & pecorino prepared by Susie Tyler

Wild rice, halloumi & ginger-braised leeks with sweet pepper, chilli & caper sauce prepared by MaryLou Battista

Roasted butternut squash with chickpeas & cumin prepared by Wendy Eichenbaum

Carrot & chestnut cannelloni with watercress cream prepared by Dianne Collins

Baked organic pineapple with rum & spices, a lime tuille & coconut ice cream prepared by Shelley Anderson

Rhubarb & strawberry trifle with prosecco, orange mascarpone & pistachio-lemon praline prepared by MaryLou Battista

Shop for Cookbooks on Amazon.com*

*as an Amazon Associate, I earn from qualifying purchases 

(all earnings offset costs of maintaining this site)

Proudly created with Wix.com