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Showing only recipes by “Hans Rueffert.”

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Blueberry Orange Clafouti

There’s no wrong way to eat blueberries and I find myself incorporating them into salad dressings and chutneys as well as desserts. One o...

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Shrimp Parfait

I love the simple, sweet tomato shrimp cocktails you find a good Mexican restaurants, and I adore fresh tomatillo salsa. This is a surpri...


Yellow Tomato & Yellow Watermelon Salad

This is a great way to highlight the fruity side of tomatoes. You can use any color tomato you like, but I like pairing the low-acid yell...


Zucchini and Sun-Dried Tomato Bread Puddings

Bread pudding doesn’t necessarily have to be sweet. For this recipe, I combined grated zucchini and sundried tomatoes to make a savory va...


Seared Tuna with Gremolata

Gremolata is the Italians’ answer to pesto. Wait, the Italians do pesto too … so, it’s the Italians’ other pesto-like, fresh herb sauce. ...


Parmesan Catfish Grenoble

Catfish another fish that’s being successfully aqua cultured with impressive results. Wild-caught catfish can often taste like the waters...


Mascarpone Fig Brulee

Easy and delicious. Enough said.


Ginger-Cream Pecan Pie

Freshly grated ginger adds a little punch to this Southern classic. There are literally hundreds of pecan pie variations out there, but I...


Pumpkin Tabouleh with Pumpkin Butter Vinaigrette

I love tabbouleh, but you can burn out on the same old recipe after awhile. This is just a variation on the original that incorporates th...


Creamed Spinach

Spinach is amazing simply steamed with a little lemon juice, but if you’re craving something a bit more substantial, it’s hard to beat th...


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