NEW YORK (WLNY) — Brian Boitano is more than just a champion on the ice; he also gives a winning performance in the kitchen. His Food Network series, What Would Brian Boitano Make?, premiered in August 2009 and is now on the Cooking Channel. On the air, Brian demonstrates his culinary skills and talent for one-of-a-kind entertaining.

Spinach and Almond Pesto over Rotini


½ pound rotini pasta or cavatelli – will be cooked and brought ahead of time

¼ cup slivered almonds, toasted

1 anchovy (optional)

3 cloves garlic

Pinch of red pepper flakes

5 cups baby spinach

1 cup basil leaves    

½ cup Italian flat-leaf parsley

1⁄3 cup finely grated Parmesan

Zest and juice of ½ lemon

1⁄3 cup extra-virgin olive oil

Salt and freshly ground black paper to taste


Pulse the almonds, anchovy, garlic, red pepper flakes, spinach, basil, parsley, parmesan, lemon juice and zest in a food processor.  With the processor running, add in olive oil and continue blending until mixture is smooth.

Heirloom Tomato, Cantaloupe, and Feta Salad


½ cup pine nuts

3 tablespoons avocado oil

1½ tablespoons white balsamic vinegar

2 cups diced (2-inch cubes) cantaloupe

2 heirloom tomatoes, diced

1 cup crumbled feta cheese

10 basil leaves, torn into coarse pieces

Salt and freshly ground black pepper to taste


Combine all ingredients into a bowl, mix and serve. Tomato and Cantaloupe will be diced beforehand and all ingredients will be measured out into small bowls. This is just a dump and mix recipe. Very quick.

Tip: Feel free to replace the feta with goat cheese and if you don’t have avocado oil, olive oil works just as well.

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