Cashew & Chive-Crusted Halibut

May 8, 2026 No comments

The inspiration behind this dish came by surprise.  Walking into the house, I pass our herb garden–and yesterday in the herb garden were two delicate, white blossoms standing proud within my garlic chives.  I had seen the illusive chive blossoms before at the Farmer’s Market and in restaurants (which can be white like these, or even a lovely lavender color) but had never seen them in my own garden.

They are edible, and the taste is of the chives themselves but extrapolated by about twenty.  Excited to use the peppery blossoms in dinner, I decided to coat two flaky halibut fillets simply with chopped, roasted cashews and fresh garlic chives from the garden. I served the fish over bitter radicchio leaves along with the blossoms. The dish is gorgeous when presented with the blossoms, but the dish works perfectly even without the blossoms and just the snipped, fresh chives.

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

‘Rhubarb Custard Cake’

May 7, 2026 No comments

Recipe Courtesy of Bon Appetit Magazine

The moist crumb and custard-like center of this lovely fruit-topped cake comes from the addition of melted butter, sour cream and an extra egg yolk —all of which add richness and flavor to the butter-yellow cake. The cake base has both lemon zest for a fresh zip of flavor and a bit of dark rum for an extra special kick, all of which pair wonderfully with fresh rhubarb.  In fact, I would be tempted to say that any summertime fruit could stand up to this wonderful custard-like cake base. Pass the cake knife, please!

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

‘Bourbon-Glazed Salmon with Firecracker Slaw’

May 6, 2026 No comments

Recipe Courtesy of Cooking Light Magazine

Two initial ingredients immediately caught my attention with this pan-seared salmon recipe: bourbon (correct) and spicy slaw (yum yum).  Salmon fillets are first marinated in a combination of bourbon, soy sauce and brown sugar, pan-seared and then glazed with a reduction of the marinade ingredients.  The combination is syrupy, slightly sweet, and complex thanks to the rich splash of bourbon. On the side is a lovely raw cabbage and carrot slaw with scallions and minced red chili pepper; coated in a simple mayonnaise-cider vinegar dressing, the slaw also works very well with broccoli slaw or even raw brussels sprouts slaw if you so prefer.

Chicken Sausage, Kale & Pesto Pizza with Roasted Red Peppers

May 5, 2026 No comments

Making a homemade pizza doesn’t have to be daunting; especially when you can use quality, short-cut ingredients like store-bought pizza dough, your favorite store-bought pesto, and jarred roasted red peppers.  On the other hand, if you have the time, you could also make all three of those ingredients yourself. Dealer’s choice.

The combination of Italian flavors here is simply lovely: the sweet flavor of the roasted red peppers pairs very well with the saltiness of the basil pesto; the fennel seeds in the Italian chicken sausage is a nice addition as well.  For added color and nutrients I decided to also include some blanched kale to the pizza, along with torn fresh mozzarella cheese which you can tell by the picture, melts beautifully over top of all the luscious Italian ingredients.

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

Kohlrabi, Apple & Fennel Salad with Dilled Crème Fraîche

May 4, 2026 No comments

If you aren’t familiar with kohlrabi, it is cabbage-related vegetable that can be eaten raw or cooked. Its texture is similar to a crisp apple, and its flavor mimics that of broccoli stems or green cabbage.  I love pairing thin slices of the crisp veggie with fresh fennel as well as sweet apple—hence, this salad was born.  The crunchy fruit and veggies are then flavored with a creamy vinaigrette made with crème fraîche, white wine vinegar, a touch of Dijon mustard, fresh dill and olive oil.  Creamy, crunchy and fresh: try this lovely salad as a substitute for your next batch of coleslaw or potato salad.

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

‘Strawberry Cake’

May 3, 2026 No comments

Recipe Courtesy of www.FoodNetwork.com

Searching for a warm weather cake just perfect for entertaining? Well search no more! This simple yellow cake batter is vanilla-scented and moist-as-can-be thanks to the addition of Greek yogurt and a touch of melted butter.

And the best part is that you get to incorporate the freshest, tastiest berries of the season.  Suggested with sliced strawberries (which I highly recommend…) this cake would work well with any fresh berries you have on hand this time of year. The jammy consistency the berries take on throughout the batter helps make for a picture-perfect treat.

(To view this recipe, click on the following link: https://www.foodnetwork.com/recipes/giada-de-laurentiis/strawberry-cake-5288316)

‘Spring Salad with Herbed Goat Cheese’

May 2, 2026 No comments

Recipe Courtesy of Cooking Light Magazine

This lovely salad is a picture-perfect showcase for all of Spring’s finest vegetables. Baby greens, asparagus tips, crispy radishes, sweet green peas…they are all in the mix.  Flavored with a simple lime vinaigrette and served with rounds of tangy goat cheese coated in a mixture of fresh herbs, this salad is a wonderful introduction to early Spring’s bounty.

Quick Pickles

May 1, 2026 No comments

It’s that marvelous time of year where we find ourselves with an abundance of peak-season fruits and vegetables. A colorful array of tomatoes, peaches, okra, squash, and fresh herbs seem to be coming out of the woodwork (with no complaints from me!); whether from our own gardens, our meal kit deliveries, or even our beloved CSA boxes.

One of my favorites to have ‘too much’ of is cucumbers. Doesn’t matter if it is a hot house, American, Kirby, or even the smaller cocktail variety of cucumber that is on hand, they are all a welcomed addition to a simple summer salad, tasty tabbouleh, or my favorite, a simple jar of quick pickles. My Mom always made pickles this way during the summer when I was growing up. Just a quick slice into a mason jar, seasoned with salt or celery salt, and topped off with white distilled vinegar. No recipe to follow here, just experiment with a teaspoon or so of salt to begin with, and you can always add more. Some other additions that I tend to gravitate towards in my quick pickles are fresh herbs like dill, basil or tarragon, black peppercorns, fennel seeds, and a touch of crushed red pepper flakes. Let the pickling begin. (Oh, and by the way, this quick pickling method also works well with yellow squash and zucchini…)

Peach & Raspberry Granola Crunch Pie

April 30, 2026 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 sweet, crunchy granola.  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*)

‘Roasted Tomato Walnut Chicken’

April 29, 2026 No comments

Recipe Courtesy of www.walnuts.org

I love the California walnut ads in food and lifestyle magazines—they always have a lovely spread of photos and recipe ideas for buttery, crunchy walnuts.  This simple roast chicken breast recipe starts with seasoning the chicken with dried Italian herbs and garlic powder, then roasting them with a touch of oil, salt and pepper until cooked through.  Cherry tomatoes coated in white balsamic vinegar are roasted alongside the chicken breasts for a flavorful and colorful topping.  A topping that of course also includes walnuts and snipped, fresh basil.

(To view this recipe, click on the following link: https://walnuts.org/recipe/roasted-tomato-walnut-chicken/ )

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