My clients really love their stuffed potatoes. Last month they ordered six (six!) different types as their entree sides. Six different cheeses and six different aromatic profiles. Garden chives still thrive in the ground—potted herbs have mostly succumbed to cool weather trickery. Thus, my most popular stuffed potato is cream cheese with garden chives. Cheddar, fontina and parmesan make the grade, too. Continue reading
Burgers can be made from just about anything that holds together. We think of beef, turkey and black bean, but seafood makes a tasty sandwich, too. These Sesame Shrimp Burgers remind me of all the shrimp toasts I enjoyed in my student days. My Sesame Shrimp Toasts have a similar flavor and crunch from water chestnuts. Continue reading
Last week I pulled some chili from the freezer for a desperation dinner (nothing fresh and no desire for carryout). The chili had several types of beans and vegetables and Beyond Meat burger crumbles. It occurred to me that not one soul could have noted the difference between the plant based meat and the real thing. It’s that good. Continue reading
Cooking is my passion and my life. Even so, if you offered me a no-cook recipe, I am all in. Even in the dead of winter I’ve been known to eat homemade soup straight from the fridge, lazybones that I am when it comes to hunger versus effort. Today’s recipe for Asparagus Burrata Salad, with its base of bright and tart turmeric hummus, is for those days when you want fancy without the heat of the stove. Continue reading
Add some veggies like Garlicky Kale and Carrots for balance to your meatloaf and mashed potatoes meal.
Ask me about my favorite meal. You’ll guess something exotic or fancy, but your guess would be wrong. I adore meatloaf and mashed potatoes, my ultimate comfort meal. Today’s Turkey Apple Meatloaf, with its glaze of apple butter and dijon mustard, is easy yet a tiny bit fancy. Continue reading
My favorite part of the humble chicken is the thigh, braised in a savory sauce until the meat is meltingly tender and falling off the bone. This recipe for Chicken Tenders with Meyer Lemon Salsa makes me temporarily forget the pleasures of darker meat in favor of quick and easy preparation with no waste and no trimming. Chicken tenders are so readily available that I end up using them for nearly all my recipes for chicken breast. Continue reading
Chilly days are all in a row and that can only mean one thing : soup weather. This Smoked Turkey Split Pea Soup is hearty enough for both lunch and dinner. Today’s chunky soup has vegetables and bits of smoked turkey, easily found in any grocery deli and sliced for cubing. Â One pound of split peas makes a decent amount of soup, especially since it thickens so much on standing and takes to dilution well for those with a yen for broth. Continue reading
The end of year holiday rush has begun. It may look a bit different, with less store browsing, but even still there is the looming year end rush to get everything done so we can relax. Hopefully we will remember the relax part. Continue reading
The enjoyment of pasta for me has always been about either the sauce on top or the cheesy goodness stuffed inside the pasta. Those of you who can relate will like this Butternut Pecan Cannelloni, flat pasta sheets stuffed with creamy cheese, toasted pecans and roasted butternut squash, topped with a tart caper tomato sauce which marries well with the slightly sweet filling. Continue reading
Here’s what I love about tostadas and tacos. One or two makes a fine snack or appetizer and several make a filling meal. Given a wide variety of tastes at the table, they can be made vegan, vegetarian or carnivore style with all types of meats and seafood. Spiciness can be customized with homemade or store bought salsas with varying levels of heat. In short, these are ideal for crowds. Continue reading