‘Brown Sugar-Glazed Salmon with Zucchini & Fennel ‘Noodles”

May 20, 2024 No comments
Recipe Courtesy of Cooking Light Magazine

Recipe Courtesy of Cooking Light Magazine

I think the current vegetable ‘noodle’ craze is just fabulous. Such a wonderful way to lighten up a menu and also, to use the season’s best veggies in new and interesting ways.  This recipe uses thinly sliced zucchini and fresh fennel as the faux noodle base of the salad, which is flavored with a homemade citrus vinaigrette and fresh dill.  You don’t need a spiralizer for this salad either; simply an everyday vegetable peeler will do just fine.  On top of the crunchy salad are pan-seared or grilled salmon filets that have been coated with a light dusting of brown sugar which caramelizes very nicely when cooked.  Healthy, fresh and delicious!

(To view this recipe, click on the following link: https://www.myrecipes.com/recipe/brown-sugar-grilled-salmon-zucchini-fennel-noodles )

‘Easy Blueberry Cobbler’

May 19, 2024 No comments

Recipe Courtesy of Cook’s Country Magazine

They weren’t lying when they named this recipe! Easy-peasy indeed. With only 6 ingredients (including self-rising flour, sweetened condensed milk, whole milk, butter, sugar and berries) the dessert has more of a light cake texture than a traditional cobbler, but all the same, it highlights the plump, sweet blueberries and its no-effort prep.  The sugar in the recipe is actually sprinkled on top of the batter and berries to form a crunchy topping which is a nice touch.  Overall, I think this recipe would work well with any fresh or thawed, frozen berries you have on hand, or even halved ripe figs.

(To view this recipe, click on the following link: https://www.cookscountry.com/recipes/9659-easy-blueberry-cobbler )

‘Parmesan Pork with Polenta & Asparagus’

May 18, 2024 Comments: 2

Recipe Courtesy of Martha Stewart Living Magazine

This quick-and-easy weeknight dinner comes together with minimal effort, but delivers a meal with maximum flavor.  Pork chops are coated in grated Parmesan cheese and a touch of flour and are cooked until a lovely brown crust is formed; the caramelized pork is served over rounds of seared, store-bought polenta and is served with steamed asparagus tips.  (I added a touch more color to the plate with some roasted cherry tomatoes and mushrooms, and since I had a hard time finding pork cutlets, I opted for a bone-in chop instead.)  Healthy, simple and delicious; three words we all love to hear when dinner time rolls around!

(To view this recipe, click on the following link: https://www.marthastewart.com/1528530/parmesan-pork-polenta-and-asparagus)

Peach & Raspberry Granola Crunch Pie

May 17, 2024 Comments: 2

I am filled with glee each year when I see the first ripe stone fruits in the market!  This week, I saw the first batch of small, sweet Georgia peaches and my mind starting going to work with dessert ideas.  What I came up with was a fresh peach and raspberry pie topped with some crunchy granola from our CSA.  The granola is a butter pecan variety that is perfectly toasted and crispy; those flavorings along with the pure vanilla extract and squeeze of lemon juice in the pie filling make for a decadent warm weather treat.

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

Mediterranean Lamb Meatballs

May 16, 2024 No comments

These decadent lamb meatballs are flavored with fresh rosemary, Pecorino cheese, chopped olives and golden raisins. Baked until tender and cooked through, they are served simply over cooked pasta coated with your favorite marinara sauce.  Store-bought or homemade, the slight sweetness of the tomatoes in the pasta sauce compliment the Mediterranean-inspired meatballs inherent richness.  Not a lamb fan? No prob–try using grass-fed beef, veal or pork instead.

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

Balsamic-Macerated Cherries with Sweetened Ricotta

May 15, 2024 No comments

When you see the word macerated in a recipe it simply means you are tossing an ingredient together with a liquid in order to slowly break the ingredient down, soften it, and ultimately bring out its natural sweetness. Macerating fruit in this way is a wonderful no-cook solution for a quick-and-easy dessert; macerating onions or shallots is also a lovely way to quick-pickle the alliums and impart them with a tangy flavor.  Acidic liquids like wine, citrus juice and vinegar are wonderful macerating liquids.

With sweet, dark red cherries on the brain for a dessert idea this week, I decided to macerate them for about 15 minutes in a mixture of cherry-flavored balsamic vinegar and a touch of brown sugar.  A decadent topping for vanilla ice cream, frozen yogurt, Greek yogurt and even a lightly sweetened base of ricotta cheese like I decided on.

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

Prosciutto e Melone

May 14, 2024 No comments

Sweet ripe cantaloupe effortlessly wrapped in a thin slice of salty prosciutto is a classic first course throughout all of Italy.  Prosciutto e melone is a perfect blend of something sweet, something salty and something very satisfying.  For a light lunch, serve wedges of prosciutto-wrapped melon over greens along with a wedge of cheese, some tangy balsamic vinegar and some bread. For an appetizer or small bite, cut the cantaloupe into wedges and then wrap it in the prosciutto; for a unique and quite tasty pasta idea, toss al dente penne or bowtie pasta with melon rounds, some fresh mozzarella or burrata cheese, some watercress, olive oil and some crisped up pieces of the prosciutto.

Panzanella with Rainbow Chard, Olives & Ricotta Salata

May 13, 2024 No comments

Another tasty idea for leftover bread! Toast cubes of it with a touch of olive oil until crispy, and make a classic Tuscan panzanella salad.  Traditionally a mixture of tomatoes and toasted bread, I upped the ante by also adding in sliced sweet peppers, crunchy cucumber slices, fresh basil, oil-cured olives and tender shredded Swiss chard.  I recommend using the stems and the leaves of colorful Rainbow chard here, the combination of colors is fantastic!  Dress it all simply with a lemon vinaigrette and come cubes of salty ricotta salata or feta cheese.  Bellissimo!

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

‘Salmon with Tomato-Anchovy Vinaigrette’

May 12, 2024 No comments

Recipe Courtesy of FineCooking.com

Yum, yum, yum, yum, yum. And did I mention yum?  Anyone for wild salmon fillets baked or grilled until flaky, and topped with a lovely tomato vinaigrette?  The vinaigrette is a wonderful way to use those ripe tomatoes from the garden or the CSA; they are diced and tossed with a briny mixture of capers, Kalamata olives, chopped anchovies, fresh herbs, garlic and lemon juice.  I recommend making the vinaigrette about 30 minutes before you plan to eat, that way to tomatoes macerate a bit and all of the vinaigrette’s ingredients have time to meld.

‘Braised Chicken Limoncello with Green Beans’

May 11, 2024 No comments

Recipe Courtesy of www.AFamilyFeast.com

I was introduced to limoncello, the tart yet sweet lemon liqueur, during my extended visit to Italy following culinary school.  Made in southern Italy where the lemons are abundant and as big as cantaloupes, this specific variety of lemon has a very thick peel which is perfect for soaking in grain alcohol and producing this lemony liqueur.  Made in Campania but popular in all regions of Italy, limoncello is most often served at the end of a meal as a palate cleanser and last minute sip of sunshine.  I tend to keep a bottle of limoncello in my freezer nowadays and recently have been researching ways to use the liqueur for not just sipping, but in cooking as well.

A variety of recipes are available, sweet and savory, but my interest was first peaked with this limoncello-braised chicken recipe. The bone-in, skin-on chicken thighs are first marinated in a cup of limoncello along with fresh thyme (I also added in some olive oil).  Removed from the marinade, the chicken is then seared until browned and then braised in the marinade itself, but along with chicken stock and some butter.  Cooked until tender and fragrant, the chicken is served with green beans that cook right in the braising liquid as well, and some chopped fresh basil.  Lovely when served over white rice, or try it with a brown rice rice pilaf like I made that is also filled with strands of wilted Swiss chard, golden raisins and toasted pecans.  A really unique recipe that helps you to look at limoncello in a whole new light. Cin cin!

(To view this recipe, click on the following link: https://www.afamilyfeast.com/braised-chicken-limoncello-green-beans/)

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