Parmesan polenta with asparagus, portobello mushroom and Vidalia Onion Stew

Chef Dan Eaton makes a rustic Italian style vegetarian meal with creamy cornmeal and parmesan cheese polenta and then tops that with a simple asparagus, Portobello mushroom and Vidalia onion stew!

Parmesan polenta with asparagus, portobello mushroom and Vidalia Onion Stew

8:14 AM

Oven roasted fingerling potato salad with bacon, asparagus and Vidalia onion

Chef Dan Eaton uses the oven to make a roasted potato salad with crispy bacon, Vidalia onions and asparagus. It's the perfect addition to your Memorial Day cook out.

Oven roasted fingerling potato salad with bacon, asparagus and Vidalia onion

05/24/2012 08:29 AM

Roasted asparagus with Romesco and goat cheese croutons

Chef Dan Eaton oven roasts asparagus and then serves that over the top of a Spanish style roasted red pepper sauce called "Romesco" and then finishes everything with an optional sprinkling of goat cheese croutons.

Roasted asparagus with Romesco and goat cheese croutons

05/23/2012 08:13 AM

Ponzu sauce

Chef Robert Brener from Johnson & Wales University shows you how to make a ponzu sauce, a citrus-based sauce commonly used in Japanese cuisine.

Ponzu sauce

05/20/2012 10:49 AM

Apricot chutney

Chef Paul Malcolm, of Johnson and Wales University in Charlotte shows you how to make apricot chutney. The spicy and delicious chutney goes great with fish and poultry.

Apricot chutney

05/19/2012 10:51 AM

Blue Cheese Compound Butter

Chef Robert Brener of Johnson & Wales University in Charlotte shows you how to make Blue Cheese Compound Butter. A perfect topping for fresh steaks hot off of the grill!

Blue Cheese Compound Butter

05/13/2012 01:34 PM