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.
Chef Dan Eaton makes a spinach salad with crispy bacon, sauteed vidalia onions and hard cooked eggs and then serves that with broiled honey-mustard glazed salmon. It's a fantastic combination of flavors.
Chef Dan Eaton uses a nonstick 12-cup muffin pan to make mini lemon cheesecakes with a ginger snap cookie crust. He serves them with an optional topping of fresh blueberries tossed with a little sugar.