The Condensed Chef S
Fine Food in Just Minutes
By Doug Anderson

Grilled Portabella Caps with Pesto and Cheese
Reprinted from Bulletin 087, February 8, 2004

Wok-Charred Salmon Salad With Chinese Mustard Sauce
Reprinted from Bulletin 088, February 15, 2004

Chevre-Stuffed Roma Tomatoes with Grilled Jalapeños and Red Bell Pepper Coulis
Reprinted from Bulletin 093, March 21, 2004