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 Butternut Squash Soup 20-Nov-2021 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... Continue Reading →
Meatballs!
Servings vary depending on size of meatballs (AND how many you can eat at one time). Tip: I like to make a large batch of meatballs to freeze for future meals. If I think they will all be used in Italian-style dishes, I add the marjoram and oregano listed in the recipe. If I want... Continue Reading →
Southwest Twice-baked Sweet Potatoes
2 servings Tip: As with many of my recipes, the ingredients listed are just a guideline. First, the sweet potatoes...instead of 2 medium, feel free to grab 1 giant to share. After baking, cut it in half the long way, scoop out the centers, proceed as directed below and refill your sweet potato "bowls". Diced... Continue Reading →
Grilled Cilantro Lime Chicken & Rosemary Roasted Potatoes
2-4 servings Tip: When marinating with citrus juice, roll the whole fruit on the counter or a cutting board to soften it. Rolling breaks down the membranes in the flesh and you will extract more juice when you squeeze the fruit. Toss the squeezed citrus halves into your marinade for even more flavor. Ingredients... Continue Reading →
No Ordinary Grilled Cheese Sandwich
Serves 2 Tip: Grilled cheese doesn't have to be boring. Just thinking of bread options makes my head spin. And cheese...and meat...and fruit... and greens... I'm hungry. Let's cook one! Ingredients 4 slices hearty Raisin Walnut Bread 3-4 oz prosciutto 3 oz Gorgonzola 1 organic pear, ripe, but still firm 4 tsp unsalted butter, room... Continue Reading →
Chicken-Veg-Rice Soup
8-10 servings Tip: Try not to get too hung up on the specifics of this recipe. I wrote it down so I'd have something to share, but it's really just a guideline. When making soup, I think more about what's on hand and focus on the basics - good broth, good veggies, good protein (meat/beans/tofu),... Continue Reading →
Asparagus, Leek & Sun-dried Tomato Frittata with Burrata
2 generous servings Adapted from a NY Times Cooking recipe Tip: I love pretty food. 🙂 Blanch fresh vegetables by dropping them in boiling water for about 1 minute, then move them quickly to ice water to stop the cooking and set the bright color. They will look and taste more appealing if you... Continue Reading →
Sautéed Chicken Cutlets with Shitake Mushrooms & Leeks
Serves 2 Tip: When cooking poultry along with other ingredients, be diligent about your clean-up and protection from cross-contamination. Use separate cutting boards & utensils. Discard any ingredients (such as flour) that come into contact with the raw meat. Disinfect counters & wash hands thoroughly as you proceed with the recipe. 12 oz chicken breast,... Continue Reading →
Pork Burgers with Grilled Peppers and Onions
4 servings Tip: Burgers are always a good choice for the grill, but change things up a little from the usual beef burgers. Seasoned ground pork, turkey or chicken (or vegetarian varieties) can provide a delicious alternative. Up your veggie intake with yummy grilled peppers & onions. INGREDIENTS 1½ lb seasoned ground high quality... Continue Reading →
Broccoli & Pancetta Quesadilla
2 servings TIP: Feel free to change up the ingredients to your own or your family's liking. Tortillas, veggies, spices, cheese, meat or no meat...you're there! Ingredients 2 large (approx. 9” diameter) whole wheat tortillas 4 oz pancetta, diced (I buy at Trader Joe’s; ok to use regular diced bacon if preferred) ¼ small... Continue Reading →
My Kitchen Calls 