Category Archives: main courses

Lamb Eggplant Shepherd’s Pie

october 7, 2016

lamb eggplant shepherd's pie

Time to say so long to summer foods and hello to meals perfect for a chilly evening, lovingly prepared in your cozy kitchen with continued appreciation for all that is locally produced.

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Apple Plum Smoothie Bowl

september 24, 2016

apple plum smoothie bowl

 

A couple of years ago, I grew tired of my breakfast routine and tried starting my day with smoothies. Fruits, Greek yogurt, almond butter and red kale growing in my tiny garden patch  – all went in the blender, with the occasional toasted nut and seeds.

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Grilled Apricot Burrata Salad

july 15, 2016

grilled apricot burrata salad

Sometimes the muse taps me on the shoulder several times at the markets. She whispers in my ear “pssst..this would make a great combination – put these together and magic will happen”. 

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Beef Tamale Pie

june 20, 2016

beef tamale pie

 

 

and a visit to Dragonfly Farms

When  you have the opportunity to see where and how your food is grown and raised, there comes an acute appreciation for the valiant efforts by farmers and ranchers to bring that food to market, and to your table. Bruce Johnson and his wife Katherine are the hardworking team of Dragonfly Farms bringing grass fed beef, lamb and goat to Richmond area farmer’s markets.

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Shrimp, Avocado and Vegetable Salad

june 3, 2016

shrimp, avocado and vegetable salad

When I have overindulged in creamy, starchy foods, nothing makes me feel balanced like a meal-in-a bowl with lots of crunchy veggies and a little protein. There is no guilt associated with my heavier food phase, but rather an uncomfortable fullness and a food fatigue that calls for lighter fare.

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Spring Vegetable Spoon Bread Tart

may 20, 2016

spring vegetable spoon bread tart

You can craft a savory tart with any number of crusts. Bubbly yeasted pizza dough, flaky pastry crust and crispy semolina flatbread to name a few; or you can make a crustless tart and make lots of folks happy. One of the current trends is to go paleo with crusts made from cauliflower, with or without cheese.

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Asparagus and Tomato Pesto Pasta

april 22, 2016

asparagus and tomato pesto pasta

Know why pasta dinners are so popular? Boil water, add pasta, open jar of sauce and that’s that. Wouldn’t it be great if you had easy-to-defrost homemade sauce in the freezer, like kale apricot pesto or herbed roasted tomatoes? Now add sun-dried tomato pesto to that list.

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Butternut Squash and Savoy Cabbage Lasagna

february 13, 2016

butternut squash and savoy cabbage lasagna

 

 

Sometimes the best lasagnas are made without pasta. Pick a season, choose something that can be sliced as thin as a noodle, and off you go. Summer brings eggplant and zucchini squash and fall/winter brings butternut squash. For me, lasagna was always about the cheese and sauce, so take out the pasta and I’m a happy diner.

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Pear Cheddar Chowder

december 4, 2015

pear cheddar chowder

 

Some of the best meals are eaten with a spoon. Pureed soups are great, and thick chunky chowders are even better. I make so many soups that I rarely order them in restaurants, but if a well populated chowder presented itself, I would reconsider. Especially if it contains cheese.

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Steak with Apple Jalapeño Salsa

october 2, 2015

steak with apple jalapeño salsa

When apples are paired with meats, the usual suspects are pork and chicken. Rarely does one think of apple and beef. I hope to alter that perception with a spice rubbed grilled flat iron steak accompanied by a refreshing citrus kissed apple salsa.

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