Drew Pearson’s not only been behind the desk for years as one of our Service Advisors, he’s been in the kitchen for years as the driving force behind Drew’s Kitchen, our longest running newsletter column. He says the two main points behind his recipes are “Delicious… that’s a given. And it has to be easy to prepare. I don’t want to spend hours in the kitchen working on a dish, I don’t think anyone else does either”. No, but we would like to spend hours lingering over the mouth-watering suggestions Drew comes up with month after month. Check out this collection of his recipes from 2015, and you’ll be checking back in on Drew’s Kitchen throughout 2016…
December- Roast prime rib with thyme au jus
November- Smoky ham and split pea soup
October- Speedy shepherd pie with Halloween BONUS
September- Goodbye breakfast crab muffins
August- Flank steak tacos with avocado and red onion salad
July- Billy Joel’s grilled tuna & marinated cucumber salad
June- Bacon-wrapped corn on the cob
May- Lemon butter dill tilapia
April- Garlic butter burgers
March- Crunchy baked parmesan cod
February- Bucatini with Meyer lemon cream and chives
January- Drew’s 2014 collection of capital cuisine
