Appetizers Italian Stuffed Zucchini Cups 27-Nov-2018 Smooth & Creamy Garlic Hummus with S&P Pita Chips 17-Oct-2018 Frico Crisps 15-Sep-2018 Soups/Salads Panzanella for Two (non-traditional) 22-May-2020 Brussels Sprouts Salad w/Caesar Dressing 1-May-2020 French Green Bean & Fennel Salad w Lemon Garlic Vinaigrette 22-Jan-2019 Citrus Salad with Pomegranate & Pistachios 11-Jan-2019 Winter Slaw with Cilantro-Lime Dressing 28-Oct-2018... Continue Reading →
Peanut Butter Cup Bars
Makes 48 2-bite pieces Tip: If you like a clean edge when cutting these bars or any cake or dessert, run your knife blade under warm water after each cut and wipe it with a paper towel to remove any water droplets. Ingredients 1-2 tsp butter for pan preparation 6 oz (3/4 cup) unsalted butter,... Continue Reading →
Fresh Basil Pesto
Makes about 1 cup Tip: Your food processor will make quick work of this classic sauce. Some recipes direct you to put all ingredients in the bowl together and blend. In my experience, you will get a better result if you drizzle the olive oil in as directed below. Try either method you prefer,... Continue Reading →
Panzanella for Two (non-traditional)
Serves 2 Tip: I almost always have homemade basic vinaigrette on hand in the refrigerator. I did when I made this hearty salad, but wanted the red wine vinegar kicked up just a little. I simply added that ingredient to my prepared vinaigrette making this recipe come together even more quickly. Simplify, simplify, simplify. :)... Continue Reading →
Coconut Cashew Banana Cake
1 bundt cake plus extra batter for muffins, loaf or smaller cake pan Tip: Fruit, or sometimes vegetables, can be interchanged in cake or quick bread recipes. What you're looking for is moisture. If you don't like bananas, use more pears. Other alternatives: shred or finely dice apples, zucchini or carrots. Use canned or... Continue Reading →
Spinach-Asparagus Quiche
6-8 servings Tip: If you're not into making pie crust, keep things simple and purchase one. Another option is to make the quiche without crust. It would be equally delicious. I had 2 small bundles of dough scraps in the freezer from a previous pie bake, so decided to patch them together for this quiche.... Continue Reading →
Brussels Sprouts Salad w/Caesar Dressing
4-6 servings Tip: This salad can easily be a vegetarian dish. Just leave out the bacon or pancetta, add some toasted almonds or cashews and serve it up. We had Homemade Caesar Dressing in the fridge and liked this salad so much we made it once to serve with grilled chicken breast and once to... Continue Reading →
Grilled Smoked Turkey Sandwich w/Raclette & Slow-Roasted Tomatoes
Serves 2 Tip: Under stay-at-home conditions, with infrequent grocery shopping and possible shortages of our favorite foods, we're so fortunate to have ingredients on hand and the ability to get creative. If you cook only what's familiar, step outside that box. Think of inventive ways to use what you have and when you do make... Continue Reading →
Sweet Potato Hash
Serves 2 Adapted from butcherbox.com Tip: We eat very little beef, but happened to have a couple of steaks in the freezer. It was a little cool to fire up the charcoal grill, so I searched for an indoor preparation. Pan-seared it was...with sweet potato hash. Whether you cook steaks, another meat option or choose... Continue Reading →
Zesty Blueberry Bread
12-16 slices per loaf Tip: Whether using fresh or frozen berries in this quick bread, toss them in some of the flour mixture from the recipe before gently folding them in at the end. This will help to keep them distributed in the bread and not sink to the bottom. Ingredients 2 cups all-purpose... Continue Reading →
Crisp Pistachio Crackers
Makes 24-28 crackers per loaf Note: I tip my hat to marthastewart.com for the inspiration for these crackers. Tip: Make lots of these crackers and eat them with St. Agur blue cheese. The end. 😋 Ingredients Soft, unsalted butter (for buttering the pans) 2 cups all-purpose flour 1/2 cup brown sugar, packed 1 tsp... Continue Reading →
