June 9, 2018


             





















       
            
Phillis Carey Cooks!!
July, August, September and October 2018 
To register for classes, 
    email to philliscarey@aol.com (best method)
or call (760) 942-1756
No need to pay ahead—Payment’s due at the class!
                           
                                 Classes held at: 

ENCINITAS Boys and Girls Club's Center for a Healthy Lifestyle
1221 Encinitas Blvd.  Encinitas, CA 92024
      SOLANA BEACH Boys and Girls Club's Center for a Healthy Lifestyl
                 533 Lomas Santa Fe Dr.    Solana Beach, CA 92075
                        The LA JOLLA Community Center
                               6811 La Jolla Blvd.     La Jolla, CA 92037



“No Cook” Warm Weather Sauces      
       for Grilled Entrees                         
Monday, July 9 at 6 pm in Encinitas          $53
Tuesday, July 10 at 11:30 am in La Jolla    $55
Gazpacho Salsa on Reverse-Grilled Top Sirloin with a Smoked Paprika Rub;
Moroccan-Spiced Grilled Chicken Breasts with Green Harissa;
Fresh Summer Tomato Sauce with Grilled Garlic Shrimp, Basil, Kalamata Olives and Feta;
Grilled Salmon Fillets with Sweet Mustard Sauce on Sautéed Spicy Spinach;
Fresh Raspberry Panna Cotta.


Burger Time                                          
Monday, July 16 at 6 pm in Solana Beach   $53
Jalapeno Popper, Bacon Wrapped Burgers with Cilantro on a Brioche Bun;
Korean BBQ Sauced Burger with Napa Cabbage and Cucumber Slaw on a Sesame Bun;
Greek Turkey Burgers with Feta, Kalamata Olives and Yogurt Dill Spread on Pita Bread;
Bacon-Beef Burger with Grilled Onions and Catalina Dressing on a Ciabatta Roll;
Blackberry Cheesecake Brownies.


Summery Low Carb Cooking               
Monday, July 23 at 6 pm in Encinitas           $53
Tuesday, July 24 at 6 pm in La Jolla       $55
Bacon Wrapped Avocado Fries with Lemon-Pepper Ranch Dressing;
Tequila Marinated Skirt Steak Carne Asada Tacos with Cheese Wafer “Tortillas”;
Zucchini Noodles with Creamy Avocado Pesto, Chicken, Black Olives and Heirloom Tomatoes
With Cheesy Garlic Flatbread;
Lemon Butter-Basted Salmon with Dill Beurre Blanc;
Addictive Chocolate Chip Walnut Meringue Cookies.

  
Summer Chicken Hot Off the Grill       
Monday, July 30 at 6 pm in Encinitas                  $53
Tuesday, July 31 at 11:30 am in La Jolla           $55
Strawberry, Bacon and Grilled Chicken Salad with a Ginger-Orange Dressing, Pecans and
Goat Cheese;
Grilled Salsa Verde Chicken Breasts with Creamy Black Beans;
Indian-Spiced Yogurt Marinated Grilled Chicken Thighs with Mango Raita;
Buffalo-Style Grilled Chicken Tenders with Blue Cheese Sauce and Cooling Watermelon
and Jicama Salad with a Citrus Dressing;
Fresh Raspberry Ricotta Cake.


Fresh Summer Cooking                       
Monday, August 6 at 6 pm in Encinitas       $53  
Tuesday, August 7 at 11:30 am in La Jolla           $55
Grilled Eggplant and Tomato Parmesan with Fresh Basil and Fontina;
Bacon and Fresh Tomato Tart with Cheddar Topping and a Buttery Crust;
Lemony Brined Chicken Breasts with Fresh Tarragon Blackberry Relish;
Cowboy Shrimp, Pinto Beans and Bacon on Fresh Corn Grits;
Cinnamon Sugar Cheesecake Quesadillas with Strawberry Sauce.


Labor Day Party Time                           
Monday, August 13 at 6 pm in Solana Beach  $55
Tuesday, August 14 at 6 pm in La Jolla          $55
Watermelon Sangria with Blueberry Float;
Cheesy Shrimp Garlic Bread;
Greek Marinated Grilled Skirt Steak with Garlic Yogurt Sauce;
BLT Salad with Grilled Corn and Buttermilk Parmesan Dressing;
Grilled Potato Salad with Red Onion-Parsley Vinaigrette Topped with Salt and Vinegar Chips;
Coconut Cream Chocolate Ice Box Cake with Almonds.


Country Cooking Around the USA      
Monday, August 20 at 6 pm in Encinitas       $54
Tuesday, August 21 at 11:30 am in La Jolla           $55
Tex-Mex Rubbed Flank Steak with Chili Lime Cowboy Caviar and Crunchy Fritos;
Grilled Chicken Breasts with Alabama White BBQ Sauce;
Maine Blueberry Pinot Noir BBQ Sauced Pork Tenderloin;
Kansas City Baby Back Ribs with a Brown Sugar Rub and Smoky BBQ Sauce;
St. Louis Chocolate Gooey Butter Cake.


Learn-a-Lunch—Fall is in the Air                                  
Thursday, September 6 at Noon in Encinitas  $43
White Cheddar Cauliflower Soup with Chives;
Maple Balsamic Mustard Glazed Pork Tenderloin;
Warm Roasted Mushroom and Green Bean Farro Salad;
Snickerdoodle Cheesecake Torte.


Autumn in Wine Country           
Monday, September 10 at 6 pm in Encinitas                $55
Tuesday, September 11 at 11:30 am in La Jolla           $55
Sparkling Amaretto Sours;
Puff Pastries with Seared Pears, Prosciutto, Arugula and Blue Cheese;
Filet Mignon with Buttery Horseradish Mustard Sauce with
Green Beans with Caramelized Onions and Mushrooms;
Fennel Crusted Salmon with Pinot Noir Sauce with
          Goat Cheese Potato Mash;
Toasted Almond Torte with Fresh Plum Compote.


Fast Everynight Fall Cooking    
Monday, September 17 at 6 pm in Solana Beach           $55
Tuesday, September 18 at 11:30 am in La Jolla           $55
Caprese Baked Fanfare Chicken Breasts with Balsamic Glaze;
Prosciutto Wrapped Salmon with Roasted Corn and Arugula Toss with
Honey Mustard Dressing;
Marinated Pork Tenderloin with Smoky Apricot-Soy Glaze and Roasted Sesame Baby Broccoli;
Tortillas Crusted Southwestern Salsa Chicken with Lime and Hot Pepper Cheese;
Pumpkin Sheet Cake with Cinnamon Cream Cheese Frosting.


Quick Meals Using  Rotisserie Chicken                      
Monday, September 24 at 6 pm in Encinitas                  $55
Tuesday, September 25 at 11:30 am in La Jolla           $55
Green Goddess Panzanella Chicken Salad with Celery, Roasted Red Peppers and Olives;
Quick Mole Chicken Enchiladas with Sour Cream, Scallions and Cotija Cheese;
BBQ Chicken Calzone with Smoked Gouda, Red Onions and Cilantro;
Quick Southwestern Chicken and Black Bean Stew with Frito and Crema Toppings;
Carrot Cake Blondies with Cheesecake Swirl.


Cruising the Mediterranean                 
Monday, October 1 at 6 pm in Encinitas       $55
Tuesday, October 2 at 11:30 am in La Jolla           $55
Spanish Shrimp with Garlic, Sherry and Crusty Bread;
Quick Sausage Cassoulet with White Beans and Herbes de Provence;
Spatchcocked Roasted Chicken with Chermoula Sauce and Warm Lentil Salad with Grapes,
 Pistachio Nuts and Mint;
Sicilian Steak with Salmoriglio Sauce/Marinade and Orange and Red Onion Spinach Salad
with Castevetrano Olives;
Caprese Chocolate Almond Torta with Almond-Scented Cream.


Insta-Pot Cooking                                
Monday, October 8 at 6 pm in Encinitas       $55.
Butternut Squash and Sausage Soup with Fried Sage Leaves
(Chicken Stock cooked in InstaPot);
Pulled Pork with Bourbon-Peach BBQ Sauce;
Italian Rosemary Chicken Stew with Ham, Mushrooms and White Beans
(beans cooked in InstaPot);
Ale Beef Stew with Potatoes, Carrots, Peas and a Mustard Kick;
Pumpkin Custard Cups.


Phillis Carey and Diane Phillips
are set to take you on the trip of a lifetime 
to Sicily in April 2019
On this fully escorted tour with Diane and Phillis, you will experience the beauty, diversity, culture, food and wines of Sicily.

"Flavors of Sicily"  --  April 5 to 15, 2019

Exploring the island from West to East, this custom group
will spend two nights in each
- Palermo, Menfi, Ragusa, Siracusa and Taormina -
while providing the opportunity to experience the Sicilian culture,
to sample the local food & wines
and to learn about the many layers of history left behind by
the Greeks, the Romans and the Arabs.

These are all pictures we took on our trip last year!  This is a magical place and very unlike the rest of Italy I've visited.  I felt an amazing connection to the past here--maybe it's because my great-grandfather was born here.  The main cities are very cosmopolitan but on a smaller scale and the small towns are charming. The food is wonderful, the people are friendly and you will feel very taken care of throughout your time in Sicily!


There will be food in restaurants as well as some we make ourselves! 
Wait until you try the Meat Filled Arancini in Palermo or how about the Brioche and Gelato Ice Cream Sandwich.


The Chocolate of Modica is like nothing you have tasted before. We'll learn how to make it and then taste many traditional treats made with this famous delicacy!

Besides learning about the food and wine of Sicily we will do plenty of sight-seeing along the way.

                                        
                                                  We'll walk right out on the
Salt Pans of Marsala and learn how the
salt has been harvested for centuries!

 
Ah, Ortygia--it's a charming old town, really an island, with a fabulous market. We'll see an abundance of fresh fish and vegetables, so perfectly ripe. The tomatoes in Sicily are the best ever. I bought a couple of pounds of salt-packed capers there last year and have just finally used them up!  
I guess it's time to go back. 




Greek Temples you can walk right up
to and touch!






"Flavors of Italy"
pricing, not including air--
Tour begins in Palermo.

€5127 Euros--per person,
Double Occupancy

Single Supplement -- €395 Euros
(2 spots available)

(Prices are in euros due the the fluctuation of the rate exchange.
Search google for the daily
US$ equivalent.)


Here's the flyer with more details about this trip. Be sure to ask about 
the add-on trip to Emilia Romagna.

For more information or to sign up for this trip contact:  
Merlene Lynch
(Affiliate of Avant Garde Travel)
760-489--2230
travelene@gmail.com

This tour is limited in size so do sign up soon!



March 21, 2018

May and June Cooking Classes 2018


Phillis Carey Cooks!!
 May and June 2018 
To register for classes, 
    email to philliscarey@aol.com (best method)
   or call (760) 942-1756
No need to pay ahead—Payment’s due at the class!
                             
   Classes held at: 

ENCINITAS 
Boys and Girls Club's Center for a Healthy Lifestyle
1221 Encinitas Blvd., Encinitas, CA 92024

SOLANA BEACH 
Boys and Girls Club's Center for a Healthy Lifestyle
    533 Lomas Santa Fe Dr., Solana Beach, CA 92075
   
    The LA JOLLA Community Center
6811 La Jolla Blvd., La Jolla, CA 92037

MORE LOW CARB COOKING
Monday, April 16 at 6 pm in Solana Beach                        $52—Full
Monday, April 23 at 6 pm in Encinitas                                $52—8 spots
Tuesday, April 24 at 11:30 am in La Jolla                          $55—6 spots
Caprese Zoodle Salad with Fresh Mozzarella, Cherry Tomatoes, Basil and Salami Crisps:
Spaghetti Squash Lasagna with Sausage Sauce and Spinach Ricotta Cheese;
Creamy Garlic Butter Tuscan Shrimp with Sun-Dried Tomatoes and Spinach;
Cauliflower “Mac” and Cheese with Bacon;
Cream Cheese Crepes with Strawberries, Crème Fraiche and Shaved Chocolate.

CALIFORNIA CINCO DE MAYO CELEBRATION
Monday, April 30 at 6 pm in Solana Beach                        $55—Full
Tuesday, May 1 at 11:30 am in La Jolla                             $55—Full
Tuesday, May 1 at 6 pm in Solana Beach                           $55—11 spots
Fresh Strawberry Margaritas;    Mexican Street Corn Dip with Blue Corn Tortilla Chips;
Triple Layer BBQ Chicken Quesadilla Wedges on Chopped Romaine with
Pico De Gallo and Chipotle Ranch Dressing;
Southwestern Rubbed Skirt Steak with Roasted Chilies and Tomatoes on
Cheese Grits with Black Bean Sauce;
Mayan Chocolate Pudding with Whipped Cream.       

MAY MASH-UPS—the art of combining two traditional dishes into one!
Monday, May 7 at 6 pm in Encinitas                                   $52
Tuesday, May 8 at 11:30 am in La Jolla                              $55
Caprese Quesadillas with Prosciutto, Basil, Tomatoes, Fresh Mozzarella, Pesto Topping and
          Parmesan Crust:
Smoked Salmon Dutch Baby with Dilly Crème Fraiche and Pickled Onions and Capers;
French Onion Soup Burger with Gruyere, Arugula and Mustard-Crusted English Muffins;
Mexican Chicken Lasagna with Pasta, Peppers, Salsa and Two Cheeses;
Carrot Cake Cheesecake with Pineapple Cream Cheese Frosting.
SENSATIONAL SHRIMP                    
Monday, May 14 at 6 pm in Solana Beach                          $53
Tuesday, May 15 at 11:30 am in La Jolla                           $55
New Orleans Barbecue Shrimp with Crusty Bread;
Italian Shrimp and Grits with Pancetta, Roasted Peppers and Capers;
Greek Shrimp Saganaki with Tomatoes, Fresh Dill, Kalamata Olives and Feta;
Asian Shrimp Risotto with Snap Peas, Carrots, Baby Bok Choy and Sesame Seeds;
Strawberry Scone Shortcake with Fresh Blueberries and Cream.

MARVELOUS MAY ENTREES               
Monday, May 21 at 6 pm in Encinitas                                  $53
Tuesday, May 22 at 11:30 am in La Jolla                             $55
Orange Miso Glazed Broiled Salmon with Sesame Seeds and Scallions;
Fresh Mozzarella Stuffed Chicken Parmesan with Fresh Basil;
Peanut Crusted Spicy Glazed Pork Tenderloin with Hunan Sauce;
Grilled Flank Steak and Onions with Ancho Chili Rub and Onion Blossom Horseradish Sauce;
Chocolate Chip Salted Caramel Cookie Torte with Vanilla Ice Cream.

STREET FOOD—CASUAL EATING         
Monday, June 4 at 6 pm in Encinitas                                  $54
Blackberry Mule Cocktail;
Crispy Chili-Lime Roasted Chickpeas;
Korean Bulgogi Beef Street Tacos with Napa Radish Slaw with Soy-Lime Dressing and
Pickled Cucumbers;
Salvadorian Cheese Stuffed Pupusas with Cortido (Vinegary Sweet Slaw)
BBQ Sauced Pork Sliders topped with BBQ Slaw and Cheddar Cheese;
Brown Butter Crepes with Mascarpone Cream, Strawberries and Caramel Sauce.

TAKE A TRIP TO THE SPICE SHOP—ZEST UP YOUR COOKING            
Monday, June 11 at 6 pm in Solana Beach                        $52
Tuesday, June 12 at 11:30 am in La Jolla                          $55
Ras El Hanout Spiced and Grilled Chicken with Tfaya (Caramelized Onions and Raisins)
on Almond Couscous;
Piri Piri Prawns with Portuguese Tomato and Bacon Rice;
Shichimi Togarashi Spiced Miso Honey Salmon with Wasabi Ginger Aioli;
Garam Masala Spiced Chana (Chickpea) Curry with Coconut Milk;
Frosted Chai-Spiced Snickerdoodle Cookies.

SUMMER SALAD SUPPERS                  
Monday, June 18 at 6 pm in Encinitas                               $52    
Tuesday, June 19 at 11:30 am in La Jolla                          $52
Vietnamese Shrimp and Rice Noodle Salad with Cucumbers, Carrots, Bean Sprouts,
          Fresh Herbs and Peanut Dressing;
Southwestern Chili-Lime Rubbed Chicken Romaine Salad with Black Beans, Avocado Salsa
Dressing and Mexican Street Corn Salad;
Smoky Salmon and BLT Salad with Tomatoes, Avocado, Bacony Croutons and
Creamy Lemon Dressing;   Key Lime Pie Bars with Gingersnap Crust.

March 13, 2018

St. Patrick’s Day Recipe Ideas


Here are several favorites just in time to serve this week for St. Patrick's Day!

3 cups grated medium sharp cheddar cheese            Serves 4 to 6.
2 cups grated Gruyere cheese
2 T. flour
12 oz. lager beer (like Karl Strauss Amber Lager)
2 T. spicy brown mustard (like Guldens)
A few drops Tabasco
A few drops Worcestershire

Dippers:  Smoked Sausage (Kielbasa, cut across into 1-inch pieces and roasted for 8 to 10 minutes on parchment at 375 degrees), Mini-Gherkin Pickles, Apple Slices, Cauliflower florets (Briefly blanched in boiling water and cooled), and Rye Bread chunks

1. Toss cheese and flour together in a large bowl.  Bring beer to a boil in a medium saucepan over medium heat.  Add cheese by the handful, stirring until each handful melts before adding more cheese.  When cheese is all incorporated, stir in the mustard, hot sauce and Worcestershire and heat another minute or so—but do not boil.  Transfer fondue to a fondue pot and keep warm.

2. Offer all the dippers arranged on platters to guests and let them dip into the fondue and enjoy!

COLCANNON                                  Serves 6.
4 lbs. russet potatoes, peeled 
1 cup chopped onion 
12 T. unsalted butter, divided use   
 Salt and pepper to taste
1/2 cup or more half and half                  
1/2 cup chopped green onions
2 lbs. green cabbage, sliced in shreds  

1. Quarter potatoes and place in a large pot of cold water.  Bring to a boil, add 1 T. salt and then simmer until potatoes are tender.  Put through a ricer and stir in 3 T. butter and enough hot half and half to make creamy potatoes.

2. Meanwhile, sauté the cabbage and onion in 3 T. butter until tender.  Stir into hot potatoes.  Stir in green onions and season to taste with salt and pepper.  Serve hot, pressing an indentation in the center and adding a large dollop of butter.  

4 lbs. corned beef brisket                                          Serves 6 to 8.
Seasoning packet from corned beef
1 gallon water or as needed
1/2 cup light brown sugar, packed
1/2 cup water
1/2 cup brown mustard

1. Rinse off the brisket under running water, and then trim off excess fat. Place the meat and enough water to cover it in a stock pot; add the seasonings from the package and bring to a boil. Lower the heat so the water simmers gently. 

2. Cook until very tender but not falling apart, about 3 hours. About every half hour, skim the fat from the water's surface with a large spoon and discard. Add more water as needed to keep the brisket submerged. 

3. Test the cooked meat for tenderness by piercing the meat with a meat fork. It should meet only slight resistance. Remove the meat and transfer to a parchment-lined baking sheet.

4. Preheat oven to 325 degrees. In a sauce pot, combine the sugar and water and bring to a simmer over medium-high heat. When the mixture has turned syrupy, after about 5 minutes, stir in the mustard. Continue simmering another 2 to 3 minutes.  Paint a thin coating of glaze over the entire brisket. Put in the oven and bake for 30 minutes, reglazing every 10 minutes. Remove the brisket when the glaze is shiny, and let it rest for 15 minutes. Use a sharp slicing knife to carve thin slices and serve. 

March 6, 2018

Guinness Brownies for St. Patrick's Day


Phillis Carey’s Idea of the perfect St. Patrick’s Day dessert.    3/2018

GUINNESS CHOCOLATE BROWNIES WITH ICE CREAM   Makes 16.
1 cup flour
3/4 cup unsweetened cocoa powder
1/4 tsp. salt
6 T. unsalted butter, cut into cubes
8 oz. bittersweet chocolate, chopped
5 oz. white chocolate, chopped
4 large eggs, at room temperature
1 cup sugar
1 1/4 cups Guinness stout, at room temperature
1 cup semisweet chocolate chips
Powdered sugar for dusting
Vanilla ice cream

1. Preheat oven to 375 degrees.  Line a 9 x 13-inch pan with aluminum foil and butter the foil.

2. In a medium bowl, whisk together flour, cocoa powder and salt to combine; set aside.  Melt butter with bittersweet and white chocolates in a glass bowl in the microwave on HIGH power for 1 minute; stir and melt 30 seconds and stir until smooth; cool a few minutes.

3. With a mixer beat eggs and sugar on high speed until light and fluffy, about 3 minutes.  Add melted chocolate mixture, beating on medium low speed until combined.  Beat in flour mixture alternately with beer; the batter will seem a bit thin.

4. Pour batter into prepared pan and sprinkle with semisweet chocolate chips—some with sink.  Bake 25 to 30 minutes or until a toothpick comes out almost clean.  Cool on a rack and sprinkle with powdered sugar.  Lift foil out of pan and pull back the foil.  Cut brownies into large squares and serve with ice cream.


January 7, 2018

February, March, April 2018 Cooking Class Menus

Cooking Classes available for registration.


Phillis Carey Cooks!!
February, March, April 2018 
     
To register for classes, 
    email to philliscarey@aol.com (best method)
   or call (760) 942-1756
No need to pay ahead—Payment’s due at the class!

Classes held at: 


ENCINITAS Boys and Girls Club's Center for a Healthy Lifestyle
1221 Encinitas Blvd. * Encinitas, CA 92024
SOLANA BEACH Boys and Girls Club's Center for a Healthy Lifestyle
533 Lomas Santa Fe Dr.* Solana Beach, CA 92075
                        The LA JOLLA Community Center
                     6811 La Jolla Blvd. *  La Jolla, CA 92037


Italian Fare
Monday, February 5 at 6 pm in Encinitas                        $52
Creamy Zucchini Soup with Prosciutto and Pine Nut Garnish;
NYC Grandma-Style Pizza with Sopressata, Red Onions and Provolone;
Sicilian Slow-Roasted Salmon in Parchment with Olives, Capers, Raisins and Lime Juice;
Pork Ragu with Ham, Mushrooms and Red Wine Tomato Sauce on Butternut Squash Polenta;
Chocolate Ricotta Cheesecake with Chocolate Almond Crumb Crust and Amaretto Cream.

Soup for Dinner
Monday, February 12 at 6 pm in Solana Beach                 $52
Tuesday, February 13 at 11:30 am in La Jolla                 $55
Green Minestrone with Pesto, Vegetables, Pasta and White Beans;
Smoky Corn Chowder with Bacon, Chicken, Peppers and Sweet Potatoes;
Sausage and Pepperoni Pizza Soup Topped with Cheese;
Red Lentil Chicken Soup served with
Garlic Flatbreads with Sautéed Onions and Gouda Cheese;
Red Velvet Oreo Swirl Cheesecake Brownies.

Cool Weather Luncheon
Thursday, February 22 at Noon in Encinitas                    $42
Maple Roasted Carrot and Dried Cranberry Arugula Salad;
Hazelnut Crusted Chicken Breasts with Berry Cassis Sauce;
Lemon and Spinach Orzo Risotto;
Individual Caramel Cream Chocolate Angel Food Trifle.

Wine Country Cooking
Monday, February 26 at 6 pm in Encinitas                      $55
Tuesday, February 27 at 11:30 am in La Jolla                 $57
Passion Fruit Aperol Prosecco Sprtiz;
Cioppino Seafood Stew with Gremolata Toasts;
Warm Asparagus and Bacon Toast with Roasted Red Pepper-Shallot Vinaigrette;
Fresh Herb Crusted Filet Mignon with Horseradish Hollandaise;
Roasted Carrots, Potatoes, Radishes and Snap Peas with Herbs and White Balsamic Vinegar;
Darkest Chocolate Cake with Red Wine Glaze.

Savory Salmon
Monday, March 5 at 6 pm in Solana Beach                      $55
Salmon Burgers with Tarragon Mayonnaise with Capers, Lemon and Horseradish;
Miso Glazed Salmon with Sesame Asparagus;
Roasted Salmon with a Parmesan Herb Crust on Creamy Garlic Spinach;
Ancho Rubbed Salmon with Roasted Poblano Hollandaise;
Lemon Buttermilk Sheet Cake with Super Strawberry Cream Cheese Frosting;

Fast and Fabulous Everyday Entrees
Monday, March 12 at 6 pm in Encinitas                         $53
Tuesday, March13 at 11:30 am in La Jolla                     $55
Bacon Wrapped Pesto, Spinach and Parmesan Stuffed Pork Tenderloins;
Sheet Pan Greek Feta Chicken with Baby Potatoes, Tomatoes, Asparagus
and Kalamata Olives;
Indian Spiced Shrimp in Coconut Milk with Ginger, Chilies and Basmati Rice;
Perfect Filet Mignon Beef Stroganoff with Egg Noodles;
Chewy Bailey’s Coffee Blondies.

Sunshine Brunch                                                                  
Monday, March 19 at 6 pm in Solana Beach                    $52
Shakshuka (Mediterranean Baked Eggs in Tomato Sauce) with Artichokes and Dill;
Baked Ham and Cheese Stuffed Croissant Sandwich Strata;
Overnight Amish-Style Baked Oatmeal with Dried Cherries and Almonds;
Caramelized Bacon Twists;
Cinnamon Chocolate Cream Scones;
Blintz Bake with Orange Blueberry Sauce.

Springtime Appetizers
Monday, March 26 at 6 pm in Encinitas                         $54                
Tuesday, March 27 at 11:30 am in La Jolla                    $55
Blackberry Vodka Spritz;
French Caramelized Onion Puff Pastry Cups;
Smoked Paprika Prawns with Mango Chimichurrri;
Crispy Prosciutto Cups Filled with Egg Salad;
Smoked Salmon, Dill and Caper Torta with Buttered Toasts;
Parmesan Asparagus Roll-Ups with Bacon Cream Cheese Filling.

Spring Dinners
Monday April 9 at 6 pm in Encinitas                              $53
Tuesday, April 10 at 11:30 am in La Jolla                      $55
Sage and Pecan Crusted Pork Cutlets with Blackberry Drizzle and Smoked Gouda Grits
and Haricot Verts;
Chicken Breasts with Asparagus, Mushrooms and Cherry Tomatoes
 in a Boursin Cheese Sauce with Orzo;
Pepper Crusted Steaks with a Strawberry Zinfandel Sauce and Orange Mustard Aioli
with Apple Spinach Salad with Citrus Vinaigrette;
Blueberry Cheesecake Galette.

More Low Carb Cooking
Monday, April 16 at 6 pm in Solana Beach                      $52
or Monday, April 23 at 6 pm in Encinitas                         $52
or Tuesday, April 24 at 11:30 am in La Jolla                    $55
Caprese Zoodle Salad with Fresh Mozzarella, Cherry Tomatoes, Basil and Salami Crisps:
Spaghetti Squash Lasagna with Sausage Sauce and Spinach Ricotta Cheese;
Creamy Garlic Butter Tuscan Shrimp with Sun-Dried Tomatoes and Spinach;
Cauliflower “Mac” and Cheese with Bacon;
Cream Cheese Crepes with Strawberries, Crème Fraiche and Shaved Chocolate;