Gourmet Meals for Your Unique Tastes
These hearty stuffed mushrooms are filed with some of my favorite flavors: roasted garlic cloves, fresh rosemary and a touch of quality, fruity olive oil. Topped with crispy Panko breadcrumbs before being baked, stuffed mushrooms are always an elegant and easy entertaining idea.
(To view this recipe, click on the blue title of the blog post above*)
Recipe Courtesy of Eating Well Magazine
This homemade whole wheat quick bread is just as good as any loaf from your favorite bakery. Coated with a mixture of seeds and nuts, the bread itself has rolled oats right in the whole wheat batter, as well as buttermilk for texture, and a touch of maple syrup for a slightly sweet finish.
I used a mixture of chia seeds, sesame seeds, pine nuts and flax seeds in my bread, but feel free to experiment with your favorite combination of nuts and seeds—pumpkin seeds, poppy seeds and/or sunflower seeds are recommended. Slice and serve either with some roasted garlic cloves at dinner, or with your favorite jam or sliced avocado for a nutritious breakfast idea.
(To view this recipe, click on the following link: http://www.eatingwell.com/recipe/255165/seeded-whole-grain-quick-bread/ )
Recipe Courtesy of Jacques Pepin
This beautiful salad was the perfect accompaniment to grilled lamb chops and a hearty side of roasted potatoes and mushrooms with sage, rosemary and crumbled goat cheese. Very French in nature, this salad recipe is courtesy of the legendary Jacques Pepin. Simply grated carrots mixed with roasted sunflower seeds, scallions and a touch of garlic; all served with a light apple cider vinaigrette and over delicate red leaf lettuce leaves. Rustic, yes—but it becomes oh-so-elegant when you serve it on your very best china for a celebratory dinner.
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Recipe Courtesy of Bon Appetit Magazine
What a clever way to serve the season’s highly anticipated summer squash! Sliced lengthwise, then cooked until tender in a hot pan along with quality olive oil, the squash is then cut into pieces and marinated in a tangy mixture of white wine vinegar, fresh mint, garlic, olive oil, crushed red pepper flakes and a touch of sugar. The delightfully macerated squash are served on a bed of creamy (dreamy) lemon-scented ricotta cheese, and are finished off with toasted, buttery hazelnuts and some more sprigs of fresh mint. Tangy, bright and creamy, this side dish will stick in your mind for summer seasons to come.
(To view this recipe, click on the following link: https://www.epicurious.com/recipes/food/views/marinated-summer-squash-with-hazelnuts-and-ricotta)
If, like me, you always keep a sweet, juicy variety of stone fruits in your kitchen this time of year then this simple Italian dessert should be on your next dinner menu. A classic dessert most times made with halved peaches, I chose to use ripe apricots instead.
The filling, however is the same as the classic peach version: granulated sugar, a touch of butter and crushed amaretti (almond-flavored) cookies. The fruit gets tender in the oven and the topping crunchy and lightly browned. I decided to bake my amaretti apricots along with a few plump blackberries, as well as a dash of rich brandy that soaks into both fruits. This tasty treat is best when served warm with vanilla bean ice cream, lightly sweetened ricotta cheese, or even a dollop of vanilla mascarpone cheese.
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Are you a fellow fan of hummus? If so, you probably already have a jar of tahini, or sesame paste, in your fridge. If you do, then this recipe for ‘Roasted Squash with Green Tahini’ is a must! The season’s best squash (I used acorn squash here) are coated with ground cumin, olive oil, salt and pepper before being roasted to tender.
The lovely green sauce that accompanies the tender squash is a mixture of tahini, cilantro, parsley, lemon juice and zest, garlic and olive oil. The sauce is thinned out with a touch of water, and is drizzled on top of the cooked squash for added flavor. The green tahini sauce recipe alone is a lovely one to dip pita triangles into, pita chips, or even crudités.
Recipe Courtesy of Patricia Wells’ At Home in Provence cookbook
You may be familiar with a traditional clafoutis–the baked French dessert that involves the season’s best fruit (traditionally ripe cherries) covered with a eggy, custard-like batter and baked until browned and puffed up. Some of my other favorite fruits to use in the sweet version are ripe figs, fresh apricots and plump raspberries.
I was excited to make this savory version of a traditional clafoutis that focuses on the ripest tomatoes of the season. The batter is similar to a traditional clafoutis batter, just without the sugar. Poured on top of ripe tomatoes and flavored with fresh herbs, this Provençal side dish was a big hit at our dinner table and know it will be at yours as well.
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Recipe Courtesy of Real Simple Magazine
I adore a sweet-yet-savory dish like this one; especially one that highlights ripe fruit of the season. For this simple weeknight dinner, boneless, skinless chicken thighs are first seared to golden brown and then finished off in the same pan along with a colorful sauce made with shallots, red grapes, fresh herbs, chicken stock and a touch of red wine vinegar for tang. What makes this pan-sauce ultimately rich and very fragrant are a last minute pat of unsalted butter, and the use of ground cardamom for a warming flavor.
(To view this recipe, click on the following link: https://www.realsimple.com/skillet-chicken-with-grapes-and-shallots-8302889)
Recipe Courtesy of Eating Well Magazine
This is a fabulous base recipe for a baked fruit custard. Showcased in an issue of Eating Well magazine with the season’s first batch of ripe strawberries, you can sub any of your favorite berries in for the strawberries, or even sweet black cherries. The custard’s base is made with a simple mixture of flour, butter, salt, sugar, eggs and the unique addition of tangy sour cream. The custards bake in a high heat oven until golden brown and puffed up; a touch of orange zest in the base of the custard adds a brightness that really steps things up a notch.
Recipe Courtesy of Good Housekeeping Magazine
I loved this idea for a simple entrée salad made with tender grilled chicken and juicy grilled stone fruit; both served over peppery arugula leaves with some fresh dill, scallions, and toasted almonds for unique fresh flavors and a bit of crunch. The recipe doesn’t really specify a vinaigrette or dressing so-to-speak, so I drizzled the entire salad with a vibrant lemon and turmeric vinaigrette. If you have the time, I also recommend marinating the chicken breasts in the fridge for a few hours with either a tangy sesame-ginger dressing or even an Italian garlic-and-herb dressing.
(To view this recipe, click on the following link: https://www.goodhousekeeping.com/food-recipes/easy/a21601672/chicken-and-red-plum-salad-recipe/)