Tracey & I partnered up to make this scrumptious Beet ravioli filling. Toasted fennel seeds sautéed wit shallots, ginger and breadcrumbs. FANTASTICO!
My ravioli is made with a vegan dough: silken tofu, EVOO, white & whole wheat flour & salt.
My Beet Ravioli with delicious almond cream sauce made by my bestie Annia! Fresh Italian parsley to top it off! I’m so excited about learning how to cook such delicious dishes — really gratifying!
Chef Jay has been our instructor 6 weeks for all things baking. He is a gift, a true Mensch. Learning so much from one of the nicest guys around.
Pizza day was probably the most fun day ever! I made grilled pizzas and they were a hit!
My first one was drizzled with EVOO and fresh homemade pesto, grilled onions & sun-dried tomatoes. Tasty!
Here’s another goodie! Grilled pizza with EVOO, grilled onions, fresh Roma tomatoes, arugula, and drizzled with a balsamic reduction.
