The Mediterranean Dish Holiday Gift Guide: I have used these same Pampered Chef quick paring knives for many years! I can’t even remember how many years I have had these, and they still work perfectly!

The Mediterranean Dish Holiday Gift Guide: I have used these same Pampered Chef quick paring knives for many years! I can’t even remember how many years I have had these, and they still work perfectly!

Love Cooking Channel shows, chefs and recipes? Find the best recipe ideas, videos, healthy eating advice, party ideas and cooking techniques from top chefs, shows and experts.

Love Cooking Channel shows, chefs and recipes? Find the best recipe ideas, videos, healthy eating advice, party ideas and cooking techniques from top chefs, shows and experts.

Fig Chips…RECIPE  4-6 medium figs —- Makes 2-4 cups  1. Preheat oven to 425 degrees.   2. Using a chef’s knife, thinly slice figs 1/8”-1/4” thick.   3. Place the figs on a lined sheet tray.   4. Bake until figs are dry, about 5-10 minutes. Let figs cool on tray.

Fig Chips…RECIPE 4-6 medium figs —- Makes 2-4 cups 1. Preheat oven to 425 degrees. 2. Using a chef’s knife, thinly slice figs 1/8”-1/4” thick. 3. Place the figs on a lined sheet tray. 4. Bake until figs are dry, about 5-10 minutes. Let figs cool on tray.

My version of the Engine 2 Sweet Potato & Veggie Lasagna (link to Rip's recipe included)

My version of the Engine 2 Sweet Potato & Veggie Lasagna (link to Rip's recipe included)

Matthew Dillon  After receiving a Culinary Arts degree from Seattle Central Community College, Dillon began to work in the best kitchens of Seattle: The Georgian and Stumbling Goat.  In 2006, Dillon created Sitka & Spruce, serving dishes with a Mediterranean influence. His work at the restaurant earned him the honor of being named Food & Wine’s Best New Chef of 2007.   In June 2008, chef Dillon opened the Corson Building.

Matthew Dillon After receiving a Culinary Arts degree from Seattle Central Community College, Dillon began to work in the best kitchens of Seattle: The Georgian and Stumbling Goat. In 2006, Dillon created Sitka & Spruce, serving dishes with a Mediterranean influence. His work at the restaurant earned him the honor of being named Food & Wine’s Best New Chef of 2007. In June 2008, chef Dillon opened the Corson Building.

Add some flavor to your grilled fish with this recipe for Kokkari dressing.

Add some flavor to your grilled fish with this recipe for Kokkari dressing.

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