Polenta is a deliciously creamy dish made with cornmeal. It can be prepared many different ways- creamy (like porridge), thick, cut then fried, or sautéed. You can add all types of ingredients to your polenta- try some Italian cheeses, herbs, and seasonable veggies.
I’m a huge fan of all things tuna- and avocado. This is an easy recipe, one that requires no cooking. The tartare may be served as is, on cucumbers, or crostini.
I’ve loved to cook from a very young age- luckily I had parents that encouraged my desire to be in the kitchen. I started with the basics- eggs, pancakes, and grilled cheese sandwiches. Simple fried eggs were mastered first- my folks had an ingenious way of making sunny-side up eggs perfectly.
Tapenade is a Provencal dish that is made with chopped, or pureed olives, capers, anchovies, and olive oil. I’ve added a few additional ingredients to my recipe- it’s great served on crostini, or with fresh vegetables.
If you’re looking for a healthy snack, and you’re a vegan or vegetarian- look no further than this Quinoa and Red Cabbage Salad with Almonds! It’s also a great side dish for all you non-veggie heads.
Chef Chuck Kerber, a graduate of The Pennsylvania Institute of Culinary Arts, has over 20 years of cooking experience at various hotels, restaurants and other private establishments. Selected as one of Pittsburgh's 50 finest in 2012
