Clik here to view.
Eggplant Baked with Spicy Red Pepper Puree
A bit of a break from greens because they all looked like crap the day I went shopping. Here is a recipe for eggplant that even people who would not touch an eggplant with a ten foot pole (like my...
View ArticleClik here to view.
The Simplest Of All Chard
Swiss Chard Swiss Chard. Green? Yes. Leafy? Yes. Pretty? Yes. SWISS? No one seems to know the origin of the Swiss nationality attached to “chard”, which is in the same family as the common...
View ArticleClik here to view.
Fatoush
I have always claimed to not care for most American food. I find it too fried, too meat-based and most of all too cheesy. I read an article recently that begged the question: “When did MEAT become a...
View ArticleClik here to view.
Winter Bounty Gratin
I use this recipe when I am absolutely SICK of winter and its produce. If I have left over eggplant, mushrooms and/or zucchini and it’s not quite enough to feed multiple people on its own or if I am...
View ArticleClik here to view.
Asparagus – Green Is More Than Money
Look for sturdy, snappy, bright green asparagus with CLOSED buds. Ah Spring! If it ever stops snowing and blowing enough to let my favorite vegetable grow, I will pig out on that gorgeous green...
View ArticleClik here to view.
Roasted Asparagus
This week is short and sweet…and delicious. Roasted Asparagus; couldn’t be easier or tastier. A few years ago, restaurant Chefs started to use this technique on veggies and the results are...
View ArticleClik here to view.
Spicy Asparagus Stir Fry
I love this recipe when I have had my fill of the typically delicate early spring asparagus presentations that speak to me at the beginning of the season. This is as delish as it is easy and a great...
View ArticleClik here to view.
Amazingly Bright Spring Asparagus Soup
In season when I am eating lots of asparagus, I often save the bottom 1/3 or so of the stalks (after removing the brown, woody ends) for soup-a great way to use up a not so attractive part of the spear...
View ArticleClik here to view.
Strawberry and Almond Salad
I love this time of year-getting warm, but not hot, planting gardens, green, green grass, and the blooming of beautiful fruit and produce in the markets. For the past several weeks I’ve been covering...
View ArticleClik here to view.
Strawberry Chocolate Tart
Let’s use up some more of those strawberries we bought last week. This was the dessert I served on Sunday for Mother’s Day…and wouldn’t you know it, my older (affianced) son told me he didn’t like...
View ArticleClik here to view.
Dress The Part – Creamy Salad Dressing
Now to guy salad dressing because men do not live by vinaigrette alone! You know, the creamy stuff. Ranch. Blue cheese. Russian. All the dressings that negate the slimming notion of a salad in the...
View ArticleClik here to view.
Green Goddess Dressing
This is probably my very favorite of all creamy salad dressings. It’s a beautiful bright green…so summery. It goes gorgeously with seafood, I have used it as a dressing for potato salad along with...
View ArticleClik here to view.
Ranch Dressing
OK people. A little history quiz: Why is Ranch Dressing called Ranch Dressing and how long has it been around? Give up? Although this dressing seems ubiquitous, it has not been around that long. In...
View ArticleClik here to view.
I’m Just a Big Crab
I am a big proponent of eating the area. If you are in Texas, order beef. In Maine order lobster. In Florida it’s local fish. You get the idea. My husband, however, has no qualms about going...
View ArticleClik here to view.
Fresh Ricotta and Beet Salad
I intended to blog about homemade Mozzarella and Buratta this week, but alas, I ran out of an ingredient that is somewhat difficult to source locally, and without it, the cheese will not be cheese. So...
View Article
