Pan-seared Diver Scallops with Caramelized Cipollini Onions and a Citrus Parsley Salad
Continue reading Courtesy of Mirror Lake Inn Executive Chef Greg Michaud.
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Korean Spring Rolls 
½ lb.
ground chicken 1 cup
finely Minced Carrot 1 cup
finely minced white onion 1 cup
finely minced celery ¼ cup sesame
seed oil ¼ cup soy sauce Salt and pepper to taste 1 package
Spring Roll wrappers 2 egg yolks
4 cups oil
for frying
Continue reading Korean Spring Rolls with Lettuce-Herb Wrapper and Garlic Chili Sauce.
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