Don Pablo’s Restaurant Burrito Grande

A large four tortilla filled with marinated and mesquite-grilled steak fajita meat. Build your own burrito by adding lettuce, diced tomatoes, Pico de Gallo, Monterey jack and aged sharp cheddar cheeses, sour cream, guacamole, queso, beans, Mexican rice, salsa, sauteed Read More …

Cobb Salad

Like many recipes, Cobb salad evolved as a solution to a rather mundane problem. In the late 1920s, Bob Cobb, manager of the original Brown Derby in Hollywood, California, was becoming tired of his daily meals, which consisted mostly of Read More …

Turkey Niçoise Sandwich

Roasted Turkey, chopped hard boiled eggs, cherry tomatoes and Bibb lettuce with a Nic,oise olives and capers tapenade spread on grilled marjoram focaccia. Served open-faced. 3 oz Foster Farms Fully Cooked Signature Carving Roasted Turkey Breast Rubbed with Seasonings 1 Read More …

Gorgonzola and Dried Cherry Salad

This simple combination of leafy green lettuce, sweet red onion, sliced apples, roasted pecans and dried cherries tossed in raspberry vinaigrette can serve as a main lunch entrée or on the side in a more extravagant meal. 1/4 cup extra Read More …

Shrimp Stuffed Avocado

Get a lot of flair with little effort with these elegant shrimp and avocado cups. Iceberg lettuce mixed into the creamy filling adds a juicy crispness to this refreshing salad. 8 ounces bay shrimp, cooked and cleaned 1 package (8-oz.) Read More …

Parmigiano-Reggiano Custards with Romaine Lettuce, Anchovy Dressing, and Parmesan Crisps

Makes 12 servings Anchovy Dressing Makes 2 cups 1-1/2 tablespoons chopped garlic 1-1/2 tablespoons chopped shallots 1/4 cup balsamic vinegar 2 tablespoons Dijon mustard 1 teaspoon fresh lemon juice 2 salt-packed anchovy fillets, deboned, soaked in milk to cover for Read More …