Flank Steak with Salsa Verde

This is a favorite midweek meal that takes about twenty minutes to prepare.   1 large flank steak, about 1-3/4 lb. to 2 lbs. salt, pepper Rice bran, canola, grapeseed, safflower or other high-heat oil   1-1/2 cups Italian parsley, or a combination of parsley, mint, basil, thyme, dill and tarragon ¼ cup cilantro 1 […]

the Pinkening

I love this time of year when everything goes red pink magenta. It means spring is almost here! My favorite food in that color category is, of course, beets. While working in a French style bistro in Seattle’s Capitol Hill in the nineties, we made a lovely pasta tossed with goat cheese, roasted beets and […]

Grilled Fennel Salad

Thanks to everyone who’s joined me so far for my awesome new class at PCC, Mediterranean Grill! This is the salad that I whip up for guests before we get cookin’, just so I’m not staring down a class of the hangries. Enjoy! 1 whole fennel bulb, trimmed of stalks and bulb sliced lengthwise into […]