Za’atar Roasted Radishes

March 12, 2026 No comments

A simple way to dress up roasted vegetables of any sort is with your favorite, fragrant spice blend.  Some of my favorite dried spices and blends to sprinkle on veggies before roasting them are za’atar, herbes de Provence, sumac, or bourbon smoked black pepper.  Roasting the veggies makes them tender in the middle and a bit crunchy around the edges—the only other things you need are quality olive oil and a sprinkling of salt and pepper.

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

‘Apricot-Pistachio Tart’

March 11, 2026 No comments

Recipe Courtesy of www.WilliamsSonoma.com

This dramatic fruit tart has layer-upon-layer of sweet flavorings. Atop the golden puff pastry base is a layer of apricot preserves, halved fresh apricots macerated slightly in sugar and orange liqueur, ground cinnamon and cardamom, and some chopped pistachios. The warmth of the ground spices adds an aromatic layer to the tart, the crust a buttery layer, the nuts a crunchy layer, and the ripe fruit adds a sweet freshness. Lovely served with vanilla ice cream, but another option is a dollop of vanilla-scented crème fraîche.

(To view this recipe, click on the following link: https://www.williams-sonoma.com/recipe/apricot-pistachio-tart.html)

Pizza with Eggplant, Watercress & Mozzarella

March 10, 2026 Comments: 4

This decadent vegetarian pizza starts with your favorite store-bought (or homemade) pizza crust and flavorful marinara sauce, and ends with slices of creamy fresh mozzarella cheese.  The toppings in between those ingredients are a sauté of red onions, garlic cubed eggplant and wilted, peppery watercress.  Any of your favorite fresh greens would work well here: spinach, escarole, kale, or even Swiss chard come to mind. Yet another example of how easy and creative a homemade pizza can be.

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

Pan-Seared Salmon with Herb-Caper Bagna Cauda

March 9, 2026 No comments

Hailing from Piedmont, a northwestern region of Italy, a bagna cauda is a traditional anchovy-butter sauce oftentimes served with crudites as a flavorful dipping sauce.  Also a unique way to liven up a loaf of crusty bread or even drizzle over any protein of your choice, I decided to amp up the flavorful sauce with some briny capers and some fresh herbs.  Served over golden, pan-seared salmon fillets, the staple sauce adds a simple decadence to the flaky fish fillets.

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

Harissa-Spiced Carrot & Farro Salad with Pistachios

March 8, 2026 No comments

harissa-spiced-carrot-farro-salad-with-pistachios

Farro is one of my favorite go-to whole grains for its texture and versatility. Great as the base for a side dish like this one, added into a pot of soup, or even swapped in for your favorite warm breakfast cereal, farro falls into the ancient grain category and is very popular in Italian cuisine.  For this specific dish however, I have gone the North African route by added harissa-spiced roasted carrots to a warm farro salad, along with roasted, salted pistachios.  The flavors meld together very nicely in this simple side dish.

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

‘Bucatini with Peas, Wild Mushrooms, & Creamy Tarragon Sauce’

March 7, 2026 No comments

Recipe Courtesy of Fine Cooking Magazine

I’m a sucker for bucatini. The thick, long strands of spaghetti-like pasta that is unique in that each strand has a hole running through the center; this allows for whatever sauce you pair the cooked pasta with to be absorbed not only on the outside of the warm noodles, but on the inside as well.

This creamy vegetarian pasta combines the al dente bucatini with sweet green peas, sautéed wild mushrooms, and a tarragon-infused sauce that is made by combining some of the starchy pasta water with mascarpone cheese.  The slightly sweet, thick Italian cream cheese is accented by the last minute grating of salty Parmesan cheese, and a bright finish of micro greens or pea shoots, if you desire.

‘Olive Oil Cake’

March 6, 2026 No comments

Recipe Courtesy of Bon Appetit Magazine

This cake appears quite simple, when actually it is one of the most fragrant, moist and decadent cakes I know. You read correctly–instead of any butter, the rich flavor agent in this cake is extra virgin olive oil; both in the batter itself and drizzled on top of the warm cake as it cools.

The oil gives an inherent rich taste and crumb to the cake, and when mixed with lighter-than-air cake flour, almond flour, eggs, lemon zest and juice, and a liqueur of your choice, things get even more exciting! I like serving this olive oil cake with a few dried figs and few piney rosemary leaves for garnish. That, and a nip of port or Armagnac would accompany each slice very well indeed.

(To view this recipe, click on the following link: https://www.bonappetit.com/recipe/olive-oil-cake )

Asparagus-Manchego Soufflés

March 5, 2026 No comments

We all tend to veer towards weeknight meals that are not only deliciously satisfying, but that are also quick-to-the-table. With a plethora of Instagram posts, food websites, cooking shows and publications out there to steer us to just the right healthful weeknight meal, a unique selection is definitely available for every night of the week.

That said, on days where I might have a few extra minutes to plan and prep a tasty dinner for Scott and I, I get excited to make a classic culinary dish that maybe I haven’t tackled in a while. Case and point, these savory, perfectly puffed, golden brown Asparagus-Manchego Soufflés. Flecked with blanched asparagus tips and flavored with a touch of truffle oil, these beauties were a welcomed side to a simple seared salmon with caper-herb butter, and some ginger and jalapeno-glazed baby carrots. Prepare to be wow ‘ed.

‘Pasta with Rocket & Blue Cheese’

March 4, 2026 No comments

Recipe Courtesy of Donna Hay’s New Food Fast Cookbook

One of my favorite cookbook authors is Donna Hay, the Australian magazine editor, food writer and food stylist.  Her collection of cookbooks and magazines are stunningly photographed and the recipes tantalizing.  Take this simple pasta for example: your favorite pasta (I used pappardelle) tossed together with butter-toasted walnuts, apple cider vinegar for tang, fresh chives, and fresh arugula or rocket.  And for a creamy component, slices of rich blue cheese that adds flavor of course, but also a dramatic look to the pasta bowl.  I had some nice radishes on hand as well, so I tossed them into the skillet with the butter and walnuts for an added crunch and peppery bite.

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

‘Smashed Cucumber Salad with Butter Beans & Tarragon’

March 3, 2026 No comments

Recipe Courtesy of Food & Wine Magazine

Adding butter beans or white beans into a fresh cucumber salad is a wonderful idea!  The natural creaminess of the beans is a lovely compliment to the crisp nature of the cucumbers. When you lightly smash the cucumbers with the back of your chef’s knife, it helps to not only tenderize the cucumber slices, but allows the cucumber pieces to more easily absorb the bright and tangy Dijon vinaigrette.  A number of fresh herbs would work well on this salad—fresh dill, parsley, or the recommended fresh tarragon.

(To view this recipe, click on the following link: https://www.foodandwine.com/recipes/smashed-cucumber-salad-butter-beans-and-tarragon)

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