There’s sesame in three ways in this lovely salad! After the holidays are over, all I want to eat is salads and light meals. My body has long since told me to behave, and I certainly listen as I turn the page on the calendar. While we try to keep things fairly healthy even during…
Category: Brunch
My favorite leftovers!
We try hard to reduce waste in the kitchen, and planning for use of “leftovers” goes a long way to help! It can be a challenge to repurpose those leftovers hiding in the refrigerator. One can toss the remnants of yesterday’s casserole in soups, vegetables and grains in frittatas and omelets, and lots of leftovers…
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Warmed Mixed Olives and Artichokes
Simple, but quite addictive! I often make an olive and artichoke tapenade at gatherings. It is always well received, and any leftovers keep for quite some time. You can also make it well ahead of time because it keeps well in the refrigerator. Let’s try something new However, this year, I decided to switch things…
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Feast of Seven Fishes – Stew!
You can honor the idea of the Feast of Seven Fishes in a one-dish meal that takes a fraction of the time, but delights with great flavor! Time is short, and I’m sending you a rerun of a previous post. Happiest of Holidays to you all! Dorothy I prepared the full Feast of the Seven…
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Sherried Mushrooms on Sourdough Toasts
A simple recipe that is perfect for a snowy day! Growing up in rural New England, I was fortunate to be surrounded by forests. I was also lucky to have an uncle who was an avid forager for all things wild and wonderful in our woods. Fresh food and antique glass He lived just up…
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Aunt Jeanette’s Luscious Lemon Tart
This tart is all about the lemon, so don’t be shy! Anyone who knows me, knows I love lemons! To me, my idea of lemonade is freshy squeezed lemon juice and water, that’s it! I was delighted when I realized that all three of my grandchildren loved to suck on raw lemons since they were…
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How to make an egg-white omelet that won’t send them sneaking off to the local diner…
We’ve all seen them, a pale white floppy omelet with little appeal and no flavor. But it is easy to remake a classic omelet that is satisfying and still heart healthy. Since my husband’s heart attack last year, we’ve been cautious about saturated fat and cholesterol in our diet. Cautious is probably not the right…
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Jan’s Parsley and Cheese Bread
This was one of my sister’s favorite bread recipes. Dear friends, I have been absent here for a while. Sadly, I lost my beloved sister Jan on the morning of Halloween after a brief and unexpected one-month battle with lung cancer. It still doesn’t seem possible she won’t walk through my door, and my heart…
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Chilled Strawberry and Red Wine Soup
This is vibrant, simple, delicious, and make ahead. Who could ask for more from the last of the Autumn strawberries? My friend Ray gave me this recipe many years ago, and it always makes an appearance in our house along with the local strawberries. We often served this soup at high summer for a brunch…
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Sweet & Sour Autumn Slaw
Who doesn’t love a nice crunchy slaw? This one is packed with flavor that only gets better with time. Sometimes I find the weirdest things at the farmers market. This week, my eyes spied a cone-shaped cabbage. Yes. Connie Conehead would have snapped it up in a minute. I already had a head of radicchio…
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One last zucchini recipe for the season, no apologies…
We’ve enjoyed them every which way we can, and still they grow with glee. This recipe is just for fun. Ever since my own children were little, we made zucchini boats at this time of year. They enjoyed making them as much as eating them, and we’d stuff all kinds of extras in the little…
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Orzo and Radicchio Salad Cups with Honey Lime Dressing
Summertime, and the living is easy, at least a little longer. We love a chilled salad, something packed with flavor that we can enjoy over a few meals without any additional cooking. Pasta salads are always at the top of the list, whether a humble macaroni salad, or colorful pasta primavera. They feed a lot,…
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After the Beach Salad with Low Fat Herbed Ranch Dressing
We’ve indulged, and now we want goodness that still tastes good. This ranch dressing recipe has no saturated animal fat, but tons of garden-fresh flavor and tang. There are many days when all I crave is a beautiful green salad, especially if we’ve been out of town and eating less healthful than we should. Last…
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How to stuff a sweet Italian
The sweet Italian frying peppers have hit the farm stands and they beg to be used in many different ways. I’m stuffing mine with smoked trout and chèvre for a delightful treat. A recipe often begins life with a flavor combination found in something totally different. I found the most beautiful sweet Italian frying peppers…
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Scallion and Patty Pancakes
Right about now, you’ve probably got a lot of summer squash to use! Did you plant too many summer squash? Did your neighbor? At this time of year, summer squashes are bountiful so we’re digging out our recipes for ratatouille, roasted vegetables, zucchini bread and cakes, and any number of other dishes to use up…
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Grilled Napa Cabbage with Spicy Avocado Dill Dressing
A simple salad with the delightful high summer flavors of dill and smoke! When I was growing up, my Aunt Jeanette had a marvelous stand of self-sown dill plants by the edge of her garden. Her dill was happily shared with those in the family making pickles or dilly beans this time of year. I…
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Parsley and Parmesan Broth with Crabmeat Salad
Full of flavor, and we didn’t waste a thing! One of the joys of having an accomplished chef and restauranteur for a mother-in-law was the abundance of knowledge of little techniques along the way from her, often just by eating what she served. It was always incredible, always memorable, and never skimped on calories, carbs,…
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Wheat Berry Tabouli
This classic vegetarian salad has traveled well through countless decades! A good while back in my early adult life, my first vegetarian cookbook was the Moosewood Cookbook by Molly Katzen. If you are of my generation, you probably had it on your shelf too. It was certainly my first experience attempting meatless meals beyond baked…
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Sea Scallops and Baby Potatoes in Purgatory
Any time of day, this flavorful dish is a crowd pleaser! We love eggs in purgatory, the Italian version of shakshuka, a spicy tomato sauce in which eggs are simmered. It is a delicious breakfast, brunch, or supper dish, that is popular around the world. Let’s make a swap! But for a different take on…
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Celebrate the Season with a Luscious Lighter Strawberries Romanoff
This is a much lighter version of the old standby, with all the flavor and beauty. Strawberries are our first fruit of the season, and we wait all year for these beautiful little gems. Sweet, sometimes with a tart edge, red through and through, there is something magical about the aroma of macerated strawberries when…
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Ramp and Spring Radish-Top Pesto of Possibilities
Spring is here with great flourish, and we’re celebrating every minute. It’s been a cold spring, so we’ve had to wait a little longer than we’d like for our early seasonal delights. Wild ramps and fiddleheads are now here in abundance, spring-dug parsnips of course, and the first of the seed-planted radishes and their beautiful…
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Mostly Mom’s Angel Food Cake
There are some recipes that are so ingrained in the family history we don’t mess with them at all, well, at least not much… My mom, my daughter, and my niece all list angel food cake as their favorite, a it is often a birthday cake request. My granddaughter’s birthday is two days before my…
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Warm Frisée and Radicchio Salad with Charred Lemon Vinaigrette
Slightly bitter, slightly sweet, a treat for the eyes and palate. My husband came back from the market with a head of radicchio rather than the head of purple cabbage on my list. It was a delightful mistake since I really love that colorful and slightly bitter green (is it still a green if it…
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Pineapple Stuffed Portobello Mushrooms
My mother always made a ham at Easter. She cut crisscross marks all over, slathered it in mustard and brown sugar, sometimes varying the topping. One of my first jobs was putting the little whole cloves in each intersection of the cuts. Toward the end of baking, she adorned the entire ham with pineapple rings…
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Baked Tofu with Mustard Cream Succotash and Fregula
Heavenly. Creamy. This dish made with veggies tucked in your freezer is good for you too! The garden is offering up a few chives right now, and this weekend I’ll tuck some lettuce in the cold-frame to at least give the illusion of gardening season starting. The squill is blooming, the daffodils are budding, and…
