Using all organic ingredients, Chefs Luciano Pellegrini and Pete Ghione prepare an arugula salad, eggplant cannelloni with spinach and wild mushrooms and a sweet and savory summer dessert.

Fuse your grilled salmon with a robust, smoked flavor with plank grilling. This technique allows the salmon to grill slowly, retaining moistness and flavor. As you grill with Chef Pellegrini you will learn his technique, secret ingredients and marinades that result in a delicious culinary adventure. You will also grill an assortment of marinated vegetables that truly complement this plank-grilled salmon.

A Very Special Salmon Entree

California style beef fillet.

Simplicity plays a big role in this delicious entree.

Chefs Bob Fromage and Nico Chessa make two simple and delicious dishes. They start with a seafood salad with clams, mussels, shrimp and calamari and end with a fantastic spaghetti with heirloom tomato sauce.

Blackened Salmon Fillet Topped with Micro Greens Served with Creole Style Vegetables

Seared Black Sea Bass Fillet Served with Swiss Chard and Mushrooms

Bowtie pasta with tomato mushroom sauce accompanied with seared pork loin.

Polenta, a grain made form corn, topped with sauted Broccoli Raab

Lobster tail broiled with a bread and cheese topping

Pan Seared Tuna Fillet served with a Caribbean Style Slaw

Cedar plank roasted King Salmon with cedar plank roasted mushrooms and vegetables.

Fresh cheese tortellini with Portabella mushrooms, zucchini and tomatoes in a light white sauce.

Egg noodles covered in a Goulash sauce loaded with chicken and mushrooms.

Sauted chicken breast accompanied with vegetables and served with rice pilaf.

Chicken breast with a mushroom supreme sauce over garlic mashed potatoes.

Pan-browned chicken breast on caramelized sweet onions topped with a creamy bleu cheese and bacon sauce.

Chicken Carbonara Capellini

Chicken Fajitas served with Spanish Rice and topped with a Mexican Dressing

Chicken Breaded with Wheat Crumbs, served with Spelt Pasta and Marinara

Bonnie Johnson, registered dietitian and Cheflive Host, is joined by Chef Sterling Burpee and his daughter, Cameron, to make a quick and easy chicken pot pie with a twist along with a delicious penne and spinach salad. They complete the meal with grilled shrimp.

Classic Ossobuco with Creamy Cheese Polenta

Coriander Crusted Halibut Fillets Served with Truffle Risotto and Wild Mushroom Saute

A satisfying blend of pasta and fresh seafood

An upscale, festive meal for the time-constrained cook

Chef Bob Fromage, Chef Luciano Pellegrini and "Touched by Diabetes" author, Lucie Ventura, cook up a special Italian dish translated as "Escaped Birds." This dish is prepared with chicken, grilled zucchini and ciabatta bread.

A tasty pasta dish featuring sauteed and fresh prosciutto

French Lamb Curry

A hearty, healthy meal, beautifully presented with edible flowers

Rice cake with strawberry/mango sauce

Pork chops in ginger marinade with sautéed zucchini

Chefs Luciano Pellegrini and Nico Chessa team up to prepare two special dishes: Chessa's delicious frittata from his grandma's recipe book and Pellegrini's low-carb pasta with spelt spaghetti sauteed with shrimp, calamari and curry.

Grilled lamb ribs served with honey/orange sauce with vegetables and rice sticks

Become the neighborhood Grilling Guru as you learn to barbeque a pizza and steak to perfection with this mouth-watering grilling feast! Your marinated New York Buffalo steaks will be complemented by a grilled tomato, cheese and garlic pizza, and a warm arugula salad with grilled Portabella mushrooms, Belgian Endive, and a roasted garlic glaze.

Grilled Short Ribs in an Asian Pear marinade with Coconut Rice

A hearty dinner entree

Shrimp seasoned with Jerk, served with sautéed vegetables and Orzo pasta topped with a Passion Fruit Sauce

Kung Pao Chicken Dinner entre

Low Carb Lotus Root and Pork Sandwich

Chicken Club style mini calzones with fresh avocado, corn and tomatoes.

Chefs Bob Fromage and Dominic Tedesco prepare a pasta dish with angel hair pasta, pancetta and mushrooms topped with chicken. Chef Tedesco also completes a quick and easy pan seared grouper topped with guacamole.

Pasta in a nice tomato and Pecorino cheese sauce

Mrs. G, Co-owner of Glazier's Food Marketplace, joins Dominic Tedesco to make Mrs. G's famous pepperoni roll-ups.

Chefs Bob Fromage and Dominic Tedesco are joined by Sidney Murdock to make a Latin swing pizza, a chicken and artichoke pizza and a fresh summer salad.

Delicious stir fry featuring pork, watermelon peel and Chinese yam root

Savory center-cut pork loin chops served with potato pancakes.

Mouthwatering vegetable dish in the traditional Spanish style.

Using leftovers, Chef Dominic Tedesco and Lucie Ventura, author of "Touched by Diabetes," prepare a potluck meal of chicken delight, pasta, halibut and mahi mahi with a citrus sauce, and dessert.

Raw / Living Food used to make a tasty, healthy smoothie

Red Snapper Fillet served with Sauted Vegetables and a Berry Gelato Dessert

Easy Elegant Pasta

Creamy parmesan al dente Italian rice flavored with tomatoes and fresh basil first course with oxtails.

Chicken breasts roasted with vegetables and seasoned with olive oil and rosemary.


Tender pieces of rabbit, pan-roasted with Chanterelle mushrooms and herbs, served on a bed of polenta.

Salmon with vegetables and rice steamed in foil packet, served with white wine cream sauce.

Lucie Ventura, author of "Touched by Diabetes," joins Chefs Bob Fromage and Luciano Pellegrini to prepare a salmon scallopini with cous cous flavored with vegetables.

Roasted salmon filets served with rice pilaf, topped with caper sauce.

Salmon, avocado, and sautéed eggplant cubes in a sweet miso sauce, served with tomatoes and sprouts.

Cornish Hens Cooked on Grill using Salt Brick, Shrimp and Fresh Vegetables Saute, and an Italian Custard style Dessert

Chicken breast strips with pecan sauce accompanied by sautéed Mexican vegetables

Pork loin slices in apricot champagne sauce, served with rice pilaf

Sea bass fillets, breaded and fried in butter, served with portabella mushroom caps, sweet potato mash, and creamed corn sauce.

Pasta with a medley of shellfish and lobster, topped with cream sauce.

Chefs Bob Fromage and Nico Chessa make two simple and delicious dishes. They start with a seafood salad with clams, mussels, shrimp and calamari and end with a fantastic spaghetti with heirloom tomato sauce.

Golden Seared Peking Duck Breast served with Vincotto Dressed Artichoke and Frizee Salad

Seared Filet Mignon served on Toasted Bruschetta Slices with Boursin Cheese

Pork Tenderloins served with Golden Polenta Cakes with an Apple and Bacon Chutney

Pan Seared Shrimp and Scallops served with a Blood Orange and Cinnamon Sauce

Scallops Served with Lobster Mushroom and Fresh Fennel

With the help of Cheflive guest Chrissy Watson, Chef Dominic Tedesco makes a delicious seared ahi tuna topped with a passion fruit salsa and halibut cooked two different ways.

Shrimp and Fresh Chives with fresh bamboo shoots topped with Woodear

Delicious shrimp with crimini mushrooms in a porkloin marinara sauce with spinach and chives linguine pasta.

Sauteed Shrimp Served with Hearts of Palm and Mushrooms

Spinach Linguini Pasta Served with an Almond Shrimp Champagne Sauce with Strawberries

A delicate Chinese dish full of flavor.

A simple but tasty shrimp stir fry.

Shrimp Tostados with avocado/sour cream sauce

Soft shell crab with mustard seed and lemon butter sauce, accompanied with chipotle mashed potatoes

A delicious spaghetti carbonara and frittata

Terrific summer recipe.

Chefs Bob Fromage and Luciano Pellegrini prepare a wholesome spelt pasta with a home-made pork sausage and a zabaglione for dessert.

Spinach and cheese ravioli with wild mushroom cream sauce.

A delicious steak tartar.

Steak Tartar with grilled country bread

Steamed Jade Bamboo and fish

Sun Dried Tomato Penne Topped with Sauted Portabello Mushrooms and Prawns

Taccole Pasta With a King Crab and Fava Bean Cream Sauce

A quick and easy recipe.

Teriyaki Chicken Served Over Jasmine Rice

Chicken Breasts served with Vegetables, Pan Seared Mahi-Mahi, and a Creamy Risotto

Seasoned Ground Pork with Tofu

Chef Bob Fromage, Chef Luciano Pellegrini, and "Touched by Diabetes" author, Lucie Ventura, make a whole roasted chicken marinated with herbs served with grilled sweet potatoes, asparagus and tomatoes and a side of grilled chicken piccata.

Salmon Rangoons in shape of Beautiful little basket serve with sweet chilli sauce.

Salmon Fillets Roasted on Cedar Plank served with a Pacific Northwest Pinot Noir and Blackberry Sauce

Vegetarian Stir Fry with Wood Ear and Gold Noodle

Shrimp wrapped with Sliced Zucchini, served with Salad and Orange Mustard Sauce