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Hands-on cooking class

Imagine the fun of a hands on cooking class.

Additionally we do corporate and group events!

lili@delightfulpalate.net

Delight Me

Tomato Caprese Pasta Salad

Tomato Caprese Pasta Salad

If you do not  know by now, homegrown tomatoes are my favorite ingredients in the summer, so here is  the perfect pasta salad to show it off Tomatoes and Balsamic Garlic Honey are a match made in heaven so enjoy!

Tomato Caprese Pasta Salad

Serves 4

Adapted from simplyscratch.com

 2 cups dried Penne Pasta, cooked as directed on the package

1 pint Grape Tomatoes, quartered

1 container Fresh Mozzarella Pearls {or 1 ball fresh mozzarella, cubed small}

1 cup Fresh Basil, sliced into ribbons

1/3 cup green onions, chopped

3 tablespoons parlsey,chopped

Kosher Salt and Black Pepper

1/3 cup Delightful Palate’s Balsamic Garlic Honey Vinaigrette

 

Cook penne pasta according to package directions. Drain and then rinse with cold water. Add the cold pasta to a bowl along with the quartered tomatoes, fresh mozzarella pearls , green onions , parsley and basil ribbons.

Season with kosher salt and black pepper and drizzle with desired amount of the balsamic vinaigrette. Taste and adjust seasonings to your taste preference before serving!

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Cooking With Chef Nino from Rouses

Try the recipes for Delightful Wild Mayhaw Berry vinaigrette and Seared Salmon

Cooking summer recipes early in the morning with Chef Nino and Rouses Markets. WGNO-TV | ABC26 Good Morning New Orleans. Check out the recipes on DelightfulPalate.net http://bit.ly/25LUX79

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Mini-cooking class series that's all about summer!

Summer Bounty Coking Class

Excellent news: registration is open for our next fun and informative class in the mini-cooking series that's all about summer! Summer Bounty -We will be using homegrown tomatoes in a Tomato Galette, Zucchini Ribbon, Farrow and White Bean Salad, plus a Blackberry Cobbler.

See below and register to learn how to make any of these delicious dishes! 
http://bit.ly/20XI078

 

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Delightful Palate Founder Dishes on Favorites at Alexander's Market

Lili Courtney owner of Delightful Palate

Lili Courtney is a culinary artist, a self-taught cook, and an energetic and enthusiastic teacher, but her favorite title of all is “Queen of Condiments.” After years of dazzling the eyes and delighting the palates of families and friends, in 2013 Courtney entered the LSU AgCenter’s Food Incubator to bottle her creativity, giving birth to a small food business with a trio of gluten-free vinaigrettes that can be used as dressings, drizzles, or marinades. “Delightful was a favorite adjective of my father’s,” the Alexandria native says of the name.

Today, Courtney’s products are carried in stores throughout South Louisiana and in several chains in Texas. We caught up with the tireless entrepreneur, who is often found dishing with customers in stores or doing in-home demos or party classes, to glean fun get-to-know-you nuggets.

LiliCourtneyTeaching

  • Year business started:  2013
  • Miles product travels to our store: A couple
  • First food dish you ever made: Strawberry shortcakes
  • Favorite food: rice and gravy
  • Favorite kitchen tool: garlic press
  • Favorite chef/food mentor: Julia Child
  • Favorite day of the week: Sunday
  • Favorite form of social media: Facebook
  • Favorite Louisiana dish: fried oysters
  • Favorite holiday: Thanksgiving
  • Favorite season: Fall
  • Favorite seasoning: salt
  • Biggest obstacle to starting a small business: capital
  • Biggest surprise about sustaining a small business: how much time it takes
  • Best part of the job: I like being in a different place every day
  • Toughest part of the job: Learning the different facets of running a business
  • Long-term career goals: To incorporate my cooking classes with my product line
  • Words to live by: “Success consists of going from failure to failure to failure without loss of enthusiasm.” — Winston Churchill
  • Why local is better: It’s better for everyone’s bottom line. When we shop for local foods, we get the satisfaction of knowing that we are contributing to our local communities and economies.
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