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- Week 35 – Jamaican Jerk Chicken Recipe
- Week 33 – The Pampered Chef’s Chicken Molé Pizza
- Week 27 – Halibut Picatta Palumbo Style (courtesy Nick & Cindy Palumbo, Palumbo Family Winery)
- Week 25 – Perfect Summer Salad (Thanks to The Cork Popper!)
- Week 21 – Caribbean BBQ by Crispin Courtenay, Temecula Valley Chef
- Week 17 – It’s that Time of Year Again – Time for the Boss’s Potluck Christmas Party…
- Week 16 – Turkey & All The Fixin’s
- Week 13 – Lamb Chislic Skewers
- Week 11 – Roasted Tomato, Artichoke and Prosciutto Tartine (courtesy Chef Steve Pickell, Thornton Winery)
- Week 10 – Zinfandel Minestrone (courtesy cheers2wine)
- Week 9 – Cioppino (courtesy Star Pooley and allrecipes.com)
- Week 4 – Cindy Palumbo’s (Classic) Roast Chicken & Rosemary (From Palumbo Family Vineyards in Temecula)
- Week 5 – Roast Lamb with Pistou
- Week 6 – Roasted Pork Loin with a Bordeaux Blend Demi Glace & Green Beans Al’Olio
- Week 7 – Spaghetti With Hearty Meat Sauce (Courtesy August Ridge Vineyards)
- Week 8 – Zinfandel & Black Pepper Marinated Tri Tip
- Week 12 – Yukon Gold Potato Soup (courtesy Chef Steve Pickell, Thornton Winery)
- Week 14 – Boudro’s Famous Guacamole
- Week 15 – Succulent Steak with Zinfandel Sauce & Vegetable Sautée
- Week 16 – Chef Steve Pickell’s Turkey Salad
- Week 20 – Easy Ginger Snap Cookies courtesy of Zenaida Cellars
- Week 22 – Conch Chowder (Courtesy Jorika (Eureka) Mhende, Bohio Dive Resort, Grand Turk Island)
- Week 23 – Black Eyed Peas
- Week 30 – St. Pat’s-tini
- Week 24 -Tomato Bisque – Courtesy Temet Grill Executive Chef Salvatore Giuliano
- Cooking Classes
- Week 29 – Nick Palumbo’s Halibut Picatta
- Week 26 – Chef Max Manrique’s Chateaubriand with Bèarnaise Sauce
- Week 28 – Wine Poached Pears in Chocolate Sauce
- Week 31 – Macaroni & Cheese For Adults (courtesy of The Wine Guy)
- Week 32 – Barbecued Pork Tenderloin
- Week 34 -Grilled Porterhouse Steak with Grilled Tomato Relish (courtesy Wilson Creek Winery)
- Week 1 – Lamb Chops Braised in Sauvignon Blanc
- Week 2 – Joanne Perata’s Stuffed Chicken Breast
- Week 3 – Grilled Shrimp with a Mixed Green Salad with Herb Apple Cider Vinaigrette
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