‘Salmon with Kale, Walnut & White Bean Salad’

December 21, 2024 No comments

Recipe Courtesy of Cooking Light Magazine

When a recipe calls for searing salmon fillets, I highly recommend searing fillets that are skin-on.  Searing both sides of the salmon creates a lovely crust and flavor on the fish, but also crisps up the skin…which is completely edible.

This specific salmon recipe starts with seared salmon, and finishes up with a simple salad of baby kale, white beans and chopped walnuts. Healthy and lovely, this recipe also includes a flavorful red wine vinegar dressing made with Dijon mustard, honey and good-for-you ground turmeric for a rich flavor and yellow hue.  (I had Swiss chard on hand, so I swapped in sautéed chard for the recommended raw baby kale…any greens will do just fine.)

Maple & Mustard-Glazed Parsnips

December 20, 2024 No comments

My favorite way to cook root vegetables is to glaze them.  This technique of cutting the root vegetables and placing them in a saucepan along with flavorings and seasonings, and liquid to cover, you slowly cook the vegetables until the liquid has reduced and the veggies become fork tender.

A number of flavors work very well with this glazing technique: orange juice, brown sugar and water, pomegranate juice, or like in this recipe, a sweet yet savory mixture of grainy mustard, maple syrup and stock.  A touch of white wine in any flavor combination is always a good idea, and any root vegetables or a mix of them works wonderfully: turnips, carrots, celery root, rutabagas, parsnips….you name it.  I like serving this glazed parsnip dish over some bitter greens, along with a snip of fresh chives or parsley.

(To view this recipe, click on the blue title of the blog post above*)

‘Butternut Squash & Mushroom Noodle Bowls’

December 19, 2024 No comments

Recipe Courtesy of Better Homes & Gardens Magazine

Tossing roasted, seasoned vegetables into a quick-cooking bowl of soba noodles is a great idea no matter what season it is.  In the Fall or Winter it might be winter squash and mushrooms like in this specific recipe, in the Summer it might be tomatoes and squash, and in the Spring maybe even asparagus, peas and leeks.

The great thing about this Asian-inspired noodle bowl is its cooking method and its depth of flavor.  Cubes of butternut squash roast effortlessly in a hot oven along with scallions and mushrooms; and with only a few minutes left, spinach or any other leafy green really (I used pak choi), is tossed on top of the baking sheet just to wilt.  The depth of flavor I mentioned? A simple dressing of soy sauce, honey, ginger and Sriracha sauce that you drizzle on top of the veggie mixture and cooked noodles. (Try adding some sesame oil into the mix if you like, and a sprinkling of sesame seeds for a touch of crunch.)

(To view this recipe, click on the following link: http://www.bhg.com/recipe/butternut-squash-and-mushroom-noodle-bowl/  )

Chocolate Chip Affogato

December 18, 2024 No comments

Searching for a simple yet decadent dessert for your next dinner party? Search no more. This classic Italian dessert is one of my favorites.  So easy to put together, it is always a big hit at the dinner table.  An affogato is simply cold ice cream served with a shot of warm espresso poured over top; the ice cream slightly melts into the rich coffee which makes for a creamy, dreamy coffee-flavored confection.  I used vanilla ice cream topped with semi-sweet chocolate chips for this version, but feel free to experiment with chocolate chip ice cream, chocolate ice cream or even coffee ice cream for a double-dose of rich coffee flavor.

‘Shortcut Italian Wedding Soup’

December 17, 2024 No comments

Recipe Courtesy of Martha Stewart Living Magazine

This quick-and-easy version of a traditional Italian Wedding Soup is simply remarkable.  Instead of meatballs, this version of the classic uses store-bought hot Italian sausage; first seared and then cut into pieces and added right back into the warm soup.

The soup base itself starts with onions and fennel, adds in a Parmesan rind for richness, and then everything is cooked in chicken stock with some tender escarole.  Like the traditional version, small pieces of al dente pasta also float throughout the soup; and don’t forget to finish the soup off with a touch of vinegar or lemon juice for brightness.  The entire soup comes together in no time, and is just as impressive as the classic version of the same name.

(To view this recipe, click on the following link: https://www.marthastewart.com/1521379/shortcut-italian-wedding-soup )

‘Olive Oil & Blood Orange Loaf’

December 16, 2024 No comments

One of my favorite cakes to bake is an olive oil cake. Simple to make, an olive oil cake is created with pantry ingredients and comes out with the most perfect crumb each and every time. (And made without butter, it is even perfect for those dairy-free or vegan friends in your circle!)

This specific French-inspired olive oil loaf cake hails from Taste of France magazine, a wonderful publication that celebrates all things French in the world of food and drink. It has a bright citrusy flavor thanks to the addition of fresh blood orange juice, blood orange zest and a glug of orange liqueur. Simply serve with a coating of powdered sugar and thinly sliced blood oranges for a rustic touch.

(To view this recipe, click on the following link: https://tasteoffrancemag.com/recipes/olive-oil-and-blood-orange-loaf/)

Potato Tart with Garlic Confit & Herbs

December 15, 2024 No comments

With a bag of adorable baby red potatoes in our CSA box this week and a nice bunch of fresh herbs on hand, this rustic savory tart recipe was born. Dazzlingly perfect when served alongside your favorite roast chicken and a simple green salad, or even as the perfect accompaniment to a simple puréed veggie soup. You dinner guests will no doubt wonder what it is that gives this simple tart its depth of flavor. The secret? A light layer of Dijon mustard right on the flaky puff pastry crust, and a shmear of garlic confit. Yum, indeed.

‘Acorn Squash & Escarole Salad’

December 14, 2024 No comments

Recipe Courtesy of Food & Wine Magazine

 Colorful and healthy, everyone will enjoy the layers of flavor that this escarole-based salad offers.  Tender escarole leaves (if you prefer, you could also sub in red leaf or green leaf lettuce) tossed with sweet, crunchy pomegranate seeds and toasted hazelnuts; and yum, yum—wedges of roasted acorn squash flavored with crushed coriander seeds.  And that’s not all! A simple garlic-infused homemade buttermilk dressing adds a touch of creaminess that the salad so desires.

Brussels Sprout & Apple Slaw with Maple-Mustard Vinaigrette

December 13, 2024 No comments

brussels-sprouts-apple-slaw-with-maple-mustard-vgtte

I love that the majority of grocery stores these days are selling bags of pre-sliced broccoli stems and/or brussels sprouts for a healthy alternative to a traditional cabbage slaw.  A lovely idea for a raw salad side dish, I decided to combine some of the sliced brussels sprouts with crispy, thinly sliced sweet apples, sliced dried apricots and crunchy roasted pepitas.  Topped with a flavorful maple syrup and grainy mustard vinaigrette before serving, try variations on this recipe with some of your other favorite fruits and nuts, and whatever tangy vinaigrette you are in the mood for.

(To view this recipe, click on the blue title of the blog post above*)

Curried Okra & Vidalia Sauté

December 12, 2024 No comments

Of course we all love cornmeal-coated fried okra, but have you ever thought of sautéing it instead?  Sliced and cooked in a hot pan with olive oil, the okra loses some of its natural starchy texture and browns up very nicely.  Along with sliced, sweet Vidalia onions, sliced garlic and some yellow curry powder, this curried okra side dish is delicious served over a plate of brown rice or any other whole grain you have in the pantry.

(To view this recipe, click on the blue title of the blog post above*)

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