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Saffron Shrimp

This quick and easy one pan wonder is easy to make.  Saffron with shrimp in tomato is a common dish in many Tapas restaurants and has strong Spanish influence.  Saffron is one of the most expensive spices in the world, 5 or 6 strands should do the trick.  

Spinach Salad

A classic steakhouse-style spinach salad with the absolute best dijon bacon vinaigrette.

Mushroom Stuffed Roasted Pork loin 

Pork tenderloin is a very lean meat (almost as lean as chicken breast) so it is  definitely a healthy option for your family!  The key to a good tenderloin is NOT to over cook it as it is so lean it will become dry if you over cook it. Adding mushroom gives it an extra touch.

Roasted Butternut Squash

Warm salads are a common sight in traditional French and European kitchens. The heat from the roasted butternut squash and sautéed onions will wilt the field greens slightly melding all of the flavors together.

Cuban Style Potato Salad

For this recipe have combined two of my favorite summer foods, old fashioned potato salad with the flavors of a Cuban sandwich.

Grilled Romaine w/ Honey Chipotle  Vinaigrette

Romaine lettuce holds up to the heat of a grill very well. Paired with a sweet and spicy dressing this is the perfect outdoor dining option for warm summer evenings.

Creamy Goat Cheese Fondue

I love serving this creamy fondue with a variety of dipping ingredients, perfect with warm bread and apples; it’s also delicious with lightly blanched vegetables such as broccoli, cauliflower and green beans.

Classic Almond Biscotti

Classic Almond Biscotti is a twice baked biscuit style cookie, perfect for dunking in coffee or a sweet dessert wine. The dough is mound into a long log and baked before being cut into slices, laid flat and baked a second time for a satisfying crunchy cookie.  The convection setting on your oven is ideal for both baking times.

Cajun Roasted Pork Loin

Cajun food is known to be highly aromatic and delicious as well as time consuming.  Using the same flavor profiles in a pork roast quickens up the cooking times and is wonderful served with red beans and rice.  Add dark roux to the sauce for that nutty cajun flavor.

New York Strip Steak w/ Chianti-Mushroom Sauce

When most people think of Chianti wine, they think of the straw basket in which it is

commonly presented and served. This Italian red wine from the Tuscany region is the

perfect accompaniment to earthy mushrooms and a juicy New York strip steak.

Risotto w/ Ruby Beets, Strawberries and Walnuts

Creamy, earthy and slightly sweet. Choose your favorite ingredients to personalize this

dish. Scoop the risotto with a Parmesan wafer to add some additional texture to this

delicious dish.

Prosciutto Wrapped Chicken

Wrapping a chicken breast with prosciutto gives a restaurant-quality look to this dish

and adds flavor. Use a light hand with the seasoning as the tapenade is naturally salty.

Grilled Romaine with Caesar Vinaigrette

Featured in the Spring 2018 Colorado's Best Kitchens magazine.

This recipe was published in the Spring 2018 Colorado's Best Kitchens magazine. Click the link and go to page 11.

Apple Chutney Crostini with Aged White Cheddar Cheese

Celebrate the flavors of Fall with this delicious combination of apples and cheese. 

This recipe was featured in the Fall 2017 Colorado's Best Kitchens magazine on page 13.

Bruschetta with Ricotta and Peperonata

Brightly colored peppers and tomatoes make this dish a beautiful Italian antipasto. We also love this as a topping for grilled fish or pasta. Good fruity olive oil is the perfect match drizzled over the top.

Apple Pie Dessert

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In the Fall 2019 edition of Colorado's Best Kitchens, Chef Mark will be teaching us about how to make apple pie. 

Coming Soon

Orange Pound Cake

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Pound cake was originally made with a pound of butter, sugar, eggs, and flower. This recipe is easy to remember because of the 1-to-1 ratio. Learn how to make it in Colorado's Best Kitchens Fall 2019 edition on page 10.

Chocolate Truffle Tart

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Learn how to make a great dessert like Chocolate Truffle Tart in this recipe that is featured in the Fall 2018 magazine Colorado's Best Kitchens. Click the link below and go to page 10. 

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