Vegetable and Egg Fried Rice Heat a large skillet or wok over medium high heat. Remove from heat, and coat with cooking spray. Return the skillet to the burner, and…
Author: Jenny Tremblay West
Jenny Tremblay West
Jenny Tremblay West began her career as a pastry chef and currently teaches cooking in Richmond. Jenny, her husband, and their two young boys live in Church Hill. She has worked in food for more than twenty years and is a kitchen coach and personal chef with Caper.
Wild Rice, Mushroom, and Herb Stuffing Bring 4 cups low-sodium chicken broth, 2 cups wild blend rice (such as Lundberg), and 1 tablespoon butter to a boil in a medium…
You picked up a bunch of greens at the farmers’ market last weekend. Now what? To make weeknight dinners a little simpler, I like to have my greens ready to…
Apricot Curry Barbecue-Glazed Meatloaf Set oven rack to middle position and preheat oven to 350 degrees. Line rimmed baking sheet with heavy-duty aluminum foil and spray with nonstick cooking spray.…
Roasted Sweet Potato and Black Bean Salad Heat oven to 400°. Peel 4 medium sweet potatoes and cut into 1-in cubes. Cut 1 large red onion into 1-in cubes. Put…
Panko Parmesan Chicken Strips Preheat oven to 400° and line a baking sheet with parchment paper, or use nonstick baking spray. Working on a large cutting board, cut 4 large…
Zucchini Cupcakes with Lemon Mascarpone Icing Line two muffin tins with paper liners and preheat the oven to 350 degrees. In a medium bowl, combine 1½ cups all-purpose flour, 1…
Smoked Salmon Bagel Split a bagel open and place each slice in the toaster. Get out a plate and layer 3 to 4 slices smoked salmon so it looks pretty.…
Beef and Broccoli Lo Mein Ready in 35 minutes Cook 8 ounces (half a box) of thin spaghetti according to package directions, omitting salt, and drain. Combine the hot pasta…
Sweet Potato and Black Bean Chili Heat 2 tablespoons of high-heat vegetable oil (grapeseed oil is recommended, but olive oil is the most common) in a heavy-bottom Dutch oven over…
