Recipes

Spiced rum fruitcake is a staple at Michael’s holiday party. Michael is the Culinary Services Director at Tuscan Gardens. Thank you for sharing this recipe […]

Gloria, a resident at Tuscan Gardens, made this salad for Thanksgiving and Christmas with her family. It was a yearly tradition. Thank you for sharing […]

Flounder Puttanesca Print Ingredients Four 5 oz flounder fillets* Cooking spray 1 1/2 tsp Olive Oil 1 cup Yellow Onions, Thinly Sliced 1 tbs Garlic, [...]

Melon & Prosciutto Salad Print Ingredients 1 tbs extra virgin olive oil 1 tbs balsamic vinegar 1 tsp Dijon Mustard 1 tsp. 4 cup Arugula [...]

Baked Shrimp Scampi Print Ingredients 2 lbs Shrimp (12 to 15 per pound), peeled and deveined, tail on 3 tbs Olive Oil 2 tbs Dry [...]

Chicken Cacciatore Print Ingredients 4 Boneless Chicken Thighs 2 tsp Black Pepper 1 tsp Granulated Garlic 1/2 c All-Purpose Flour 3 tbs Olive Oil 3 [...]

Cranberry Pistachio Biscotti Yield: 3 dozen Print Ingredients ¼ cup light brown sugar ¾ cup white sugar 2 tsp vanilla extract ½ tsp almond extract [...]

Brown Sugar and Black Pepper Glazed Ham Yield: 12 servings Print Ingredients 7 lbs fully cooked bone-in ham 1 cup light brown sugar 1 tbs [...]

5 Ingredient Peppermint Bark Yield: 1¼ pounds Print Ingredients 8 oz semisweet chocolate, broken into pieces 2 tsp canola oil, divided ½ tsp peppermint extract, [...]

Brisket with Gravy Yield: 10 servings Print Ingredients 5 lbs beef brisket 1 tbs ground black pepper 1 tbs Kosher salt 3 cups water 1 [...]