- Garden to Table: The Spring House Hotel
- Cooking Fresh on a Budget:
- Summer 2012: Rigatoni with Grilled Zucchini, Tomato, and Basil
- Fall 2012: Spicy Sweet Potato Shepherd’s Pie
- Winter 2012 – 2013: Roasted Chicken with Acorn Squash, Carrots, and Onions
- Spring 2013: Roasted Beet Lasagne with Balsamic Beet Greens
- Summer 2013: Littleneck Clams with Grilled Chorico and Tomatoes
- Fall 2013: Quinoa with Roasted Beets and Carrots
The Bay Magazine
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