Mary Beth Clark

Culinary Educator · Consultant · Author


When the weather is steaming hot, make Saffron Risotto Salad with Smoked Salmon, Peas, and Roasted Asparagus. Cook once, then serve great meals for 2 or 3 days.

It's time for summer fruit salad. Serve Grilled Apricot Salad with Sugar Snap Peas, Cherry Tomatoes, Almonds, and Cheese with Walnut Vinaigrette as a light meal. Unexpected. Memorable.

Grilled Corn Salad with Burrata and Basil is a perfect summertime dish. Keep it simple. Let corn shine, sweet 'n smoky. Accent with crunchy seasonal ingredients and creamy burrata.

For a luscious twist on the classic Italian Prosciutto and Melon duet, grill the ripe melon first. With chilled sparkling Prosecco, serve as an antipasto or light meal.

Quick and easy, make Chicken Breast with Avocado-Tomatillo Sauce and Oregano Blossoms with chicken you prepare at home or purchase roast or rotisserie chicken. Savory with a kick of heat.

Rainbow Radish Salad with Blue Poppy Seed Dressing refreshes during summer's heat. Easy to make, serve for a great lunch or side dish to grilled fish or poultry.

Celebrate Spring by making Grilled Leeks with Burrata on Bruschetta. It's delicious! Serve as an appetizer or light meal.

Grilled Artichokes with Italian Green Sauce, Salsa Verde is a feast for the senses. Slightly sweet, salty, tart, hot, and smoky from the grill, it makes a great appetizer, salad, or side dish.

Poached Eggs and Spring Vegetable Ragù with Toast is goodness on a plate. Serve as the main dish for brunch, lunch, and dinner, with flutes of chilled Prosecco. Enjoy every savory bite!

Cauliflower and Potatoes with Yogurt Sauce, Hummus Sauce, Curd Chilies, Fried Chickpeas, and Sumac intrigues with diverse flavors. Great party dish, serve as an appetizer or main dish.

Romanesco and Broccoli Salad with Quinoa, Cashews, Blueberries, Tofu, Roasted Carrot or Sweet Potato is a marvelous health salad packed with nutrition and delicious flavor.

A steak-lover's delight, Tuscan Beef Sugo with Porcini and Cornmeal Polenta is a quintessential beef ragù of Tuscany.

Baked Phyllo Tart with Cauliflower, Chickpeas, Salame, and Feta. Every now and then along comes a recipe that’s fun to make, fun to serve, and a joy to eat. Impromptu party!

Spanish Pork Stew with Chorizo and Sweet Potatoes intrigues with its deft blend of smoky, sweet, spicy flavors, and succulent fork-tender morsels. It is addictively good.

Fry eggs in deep oil like Catalonian chefs do, making them souffle. Salmon Hash with Barcelona-Style Fried Eggs is exceptional and makes a great meal served anytime of the day.

Grilled Cheese Sandwich of Black Truffle Cheese and Pears. Only four ingredients make this enticing appetizer or main dish. Pure indulgence!


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