Kitchen Coach

Sushi bowl: brown rice, shrimp, crab, avocado, edamame, cucumber, ginger, siracha mayo, ponzu sauce, & seaweed sprinkles.

Football team dinner: cilantro lime chicken, loaded mashed potatoes, roasted carrots & green beans (not shown)

Cilantro Lime Chicken on the grill.

Hosted a group of students for lunch: Tacos & Brownies.

Butternut squash raviolis with a toasted pecan cream sauce and rosemary chicken topped with butternut squash cranberry relish. All served with crusty sourdough with olive oil herb dip and mixed green salad (not pictured).

Pineapple Banana Coconut Protein Shake. Yum! Tastes like a Caribbean Vacation! (Reluctantly saying goodbye to summer and hello to the school year)

This Tuscan White Bean recipe (white beans seasoned with diced tomato, onion, garlic, fresh basil, and salt) is a great compliment to grilled lemon chicken. I'm also going to try it as a soup by adding chicken stock, cooked Italian sausage, and Parmesan cheese.

Another great meal from our prep session. Carnitas!

One of my favorites so far from the meal prep session: Teriyaki Tr-tip steaks with grilled zucchini, onions, and steamed rice (not shown). The roasted chiles are for a chile relleno breakfast casserole.

Did a meal prep session with friends this week. One month of dinners ready. A great variety of slow cooker, grilling, and stovetop recipes to get us through the rest on summer and the first week of school.

Stopped in Castroville (aka the Artichoke Capital) and picked up these beauties. We also had to try the deep fried artichoke and artichoke cupcake.

This Peach Habanero Jam is sweet with a whole lot of heat. If we could put Central Valley summer in a jar, this is what it would taste like. Pictured here on grilled toast with cream cheese.

We've got lots of dishes featuring my favorite summer fruit; PEACHES!!! This one's a classic. Peach Blackberry Cobbler