No. 546Recipe Card Posted on Leave a comment

Creamy Asparagus Avocado Soup


Creamy Asparagus Avocado Soup | Bijouxs Little Jewels

Simple soups–comfort in a bowl at lunch or dinner, always a little jewel.


The beauty of this soup are the fresh green vegetables blended with avocado into a nourishing bowl of rich, green soup. I have been making simple puréed soups for years. The basic technique is to short cook the vegetables, along with some herbs, add a generous amount of stock and simmer. Once the vegetables are tender allow the soup to cool and puree in the blender. Voila, soup is served.

Creamy Asparagus Avocado Soup |Bijouxs Little Jewels


Here are 5 simple soup recipes from my Recipe Collection Membership, they include Celery & Almond Soup, Spinach & Basil Soup, Spicy Thai Carrot, Potato Leek, and Balthazar Creamy Mushroom Soup. With over 500+ recipes to choose from by joining the Collection Membership it’s a great value to add your everyday cooking. Bijouxs Little Jewels from the Kitchen thanks you.

No. 545Recipe Card Posted on Leave a comment

Salsa Rosa

Salsa Rosa | Bijouxs Little Jewels

I have adapted a salsa recipe from Michael Chiarello’s Casual Cooking, 2002, a favorite Little Jewel.


As a native Angeleno I love salsa of any kind. My adaptation of Salsa Rosa is easy, spicy and all things salsa sould be. The original recipe used roasted bell peppers, but I have substituted small tomatoes on the vine and a Serrano chile- so LA.

Salsa Rosa | Bijouxs Little Jewels


Salsas can contain many ingredients but this one is simple; tomatoes, Serrano, chili paste and olive oil, easy! It is hot, so begin with a small amount of chile paste and roasted serrano, increase to your taste.

To make a vinaigrette for pasta (shown here) or fish, use 1 cup Salsa Rosa, 1/4 cup olive oil and 2 tablespoons balsamic vinegar and blend well. Adjust to taste. The pasta is coated with a sheer yet flavor foward sauce; no heavy tomato sauce here. Also mix salsa into butter for chili butter corn in the cob.

Sslsa Rosa | Bijouxs Little Jewels

Salsa Rosa | Bijouxs Little Jewels



I miss Chef Chairello’s cooking and his products at Napa Style. Sadly, he passed in 2023, he will be missed but his recipes live on in his cookbooks and Food Network. Cheers.


No. 544Recipe Card Posted on Leave a comment

Raw Asparagus, Walnut, Lemon & Romano Cheese Salad

Raw Asparagus, Walnut, Lemon & Romano Cheese Salad | Bijouxs Little Jewels

Raw salads are high on my list of favorite salads. Here’s my take on a raw asparagus salad that makes the most of Spring.


Chopped salads are a classic in the culinary world. Think of the all-time classic the La Scala Chopped Salad. I used to swing by the La Scala Boutique, and grab the famous chopped salad after visiting the design center. Almost any salad can become a chopped salad. I frequently chop my salads for ease of eating. I loved the Raw Asparagus Salad with Breadcrumbs, Walnuts, and Mint from Joseph McFadden, A New Way with Vegetables. Beautiful. Every chef sees different things in every recipe. I saw a chance to turn this into a chopped salad, call me crazy. This salad is anchored by the very small and thin slices of raw asparagus. Toasted walnuts and bread crumbs add some crunch along with fresh mint leaves.

Raw Asparagus, Walnut, Lemon & Romano Cheese Salad | Bijouxs Little Jewels



Lemon is the key addition to the salad, as both fresh juice and preserved lemon paste. When combined in the salad along with the olive oil, a bright somewhat acidic dressing is created. It adds the punch to the salad to counter the bread crumbs and walnuts. Start small when adding the lemon paste, it can be quite strong for some. I like to make my own Preserved Lemon Spread using some of my on hand preserved lemons always in the fridge. (see recipe)

Raw Asparagus, Walnut, Lemon & Romano Cheese Salad | Bijouxs Little Jewels


Every chance I get I add another Spring salad to the Collection. Current favorites are Farmer’s Market Sunny Salad, Victory Garden Salad, Yoga Pants Salad, On-Hand Panzanella and my Market Basket Summer Salad for just a few. Please enjoy these and of course the Raw Asparagus, Walnut, Lemon & Romano Cheese Salad  No. 544 from the Membership Collection.


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Via Carota Burger

Via Carota Burger | Bijouxs Little Jewels

Simplicity, a burger with no bun, no ketchup, not bit of distraction. A taste from my childhood, via the upscale NYC Via Carota Burger, truly a little jewel.


Culinary fads come and go, the the Bijouxs remain. This trendy burger is really from my past. To begin, at 5 years old my Grandmother would get a cast iron skillet scorching hot and fry up a simple burger that created a very crispy crust. Because I was a very discerning eater even at 5, I loved my burger plain with lots of salt and pepper.

Fast forward. Living the Hollowood life as a young wife we frequented Ma Maison, and the first appearance of 22 year old Chef Wolfgang Puck. Of course when his cookboook, Wolfgand Puck’s Modern French Cooking for the American Kitchen was published I began cooking from the book. One we loved for dinner was Ground Steak with Roquefort Cheese and Green Peppercorn Sauce, still a winner with the stained pages from the many times I have made this recipe. It is from his first cookbook, prior to Chef stardom, Wolfgang Puck’s Modern French Cooking for the American Kitchen, order original used from Amazon.


Acoss the country one of the best Italian NYC restaurants, Via Carota, serves the Carota Svizzerina. This is hand-chopped grassfed steak, served just how I love it, seared on a flat-top (aka my Grandmother’s cast iron skillet) and served naked on the plate, lightly seasoned with garlic and rosemary, perfect.

Via Carota Burger Bijouxs Little Jewels

Via Carota Burger | Bijouxs Little Jewels


The recipe name is from the chef’s mom in Tuscany where, they used to serve these “plain” ground burgers as a way to get children to eat meat, no bun no ketchup, please. Served seared on the outside and very rare on the inside and topped garlic cloves and rosemary cooked in olive oil. A key to the recipe is to hand-chop a New York strip steak (or lightly chop in a food processor) the meat, so it is still chunky and served seared and rare on the inside. 

Via Catora Burger simplicity, a true Little Jewel.


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Bijouxs Niçoise Sandwich

Niçoise Sandwich | Bijouxs Little Jewels

The classic French Niçoise salad is reimagined as a sandwich- Bijouxs Niçoise Sandwich, another little jewel from the Recipe Collection.


A Niçoise salad usually includes tuna, eggs, potatoes, green beans, which are all perfect for a salad. Reinventing the classic salad into a sandwich included some changes. I wanted the sandwich a lighter version, yet packed with Provençal flavors.

Niçoise Sandwich | Bijouxs Little Jewels


I captured the my favorite elements of the salad and created the sandwich of my dreams. Ripe tomatoes, rich olive tapenade, capers, the ‘of course’ anchovy fillet, and fresh basil all topped with balsamic vinegar & olive oil – très bien.

I like to marinate the tomatoes first using the anchovy fillets and onion in the balsamic vinegar for a few minutes to impart flavor into the tomatoes, and create a lovely sauce to add to the sandwich.

Placing the ingredients on the baguette and rolling up tight in parchment paper. Place a weight on top to press the sandwich so the flavors can absorb for about 30 minutes.

Niçoise Sandwich | Bijouxs Little Jewels

A French lunch is served. Pack along with picnics and beach days. Bijouxs Niçoise Sandwich another Little Jewel from the Recipe Membership Collection.