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Chef’s Recipes

Mix together the vinegar, olive oil and sugar. Add the tomatoes and onion, and toss well. Add remaining ingredients (except Romaine) and toss gently. Serve with Romaine lettuce as a 1st course, or as a lunch or light dinner entree.

Using a very large skillet, sauté the onions and scallions in the olive oil and season with salt and pepper to taste. Cook until browned. Add the spinach and cook until completely wilted. (You will have to add the spinach in stages as the 20 oz. will be too large to fit all at once).

Slice six steaks out of your turkey breast. They should be 5” –7” in length, 4” – 5” in width, and about ¾” thick. Season the steaks with mesquite seasoning to taste (some seasonings are saltier than others, so check that first.)