Follow me as I am inspired by a new restaurant’s menu that leads to our Easter dinner. What was on the menu? These sweet potatoes, deviled eggs with pickled mustard seeds, grilled leg of lamb, and quinoa salad. . . . → Read More: Honey and Sriracha Roasted Sweet Potatoes
The main course from our cooking class: rosemary lemon roasted chicken recipe. . . . → Read More: The main course: Rosemary Lemon Roasted Chicken
If you haven’t been keeping up, this is the third installment of some great recipes we learned at a recent cooking class. We attended a class at The Stock Pot’s Cooking School. Our instructor for the evening was Chef Grant from Tavern on Brady.
So far, I have featured his classic deviled eggs, balsamic roasted . . . → Read More: Herb & Garlic Roasted Spring Vegetables (another recipe from our cooking class)