‘Baked Strawberry Custards’

May 22, 2026 No comments

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.

‘Seared Chicken with Shallots & Grapes’

May 21, 2026 No comments

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)

‘Tomato Clafoutis’

May 20, 2026 No comments
Recipe Courtesy of Patricia Wells' At Home in Provence cookbook

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.

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

‘Roasted Squash with Green Tahini’

May 19, 2026 No comments

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.

Baked Amaretti Apricots with Blackberries

May 18, 2026 Comments: 2

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.

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

‘Carrot & Sunflower Seed Salad on Red Leaf Lettuce’

May 17, 2026 No comments

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.

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

‘Seeded Whole-Grain Quick Bread’

May 16, 2026 No comments

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/ )

Roasted Garlic & Rosemary-Stuffed Mushrooms

May 15, 2026 No comments

roasted-garlic-rosemary-stuffed-mushrooms

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*)

Asian Potato & Pak Choi Salad

May 14, 2026 No comments

This Asian-inspired warm potato salad includes not only buttery, roasted yellow potatoes but also blanched pak choi.  A smaller version of bok choy, its Chinese cabbage cousin, pak choi can be used in stir-fries just like bok choy, served raw in salads, or blanched like I did here so that it is slightly wilted but still retains a bit of crunch.  Along with the cooked potatoes and greens, this salad is flavored with minced, fresh turmeric and garlic, toasted cashews, and a flavorful vinaigrette made from rice vinegar, soy sauce, sesame oil and a pinch of crushed red pepper flakes.

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

‘Sheet Pan Greek Chicken with Roasted Potatoes’

May 13, 2026 No comments

Recipe Courtesy of Southern Living Magazine

Loaded with the fresh flavors of the Mediterranean, this sheet pan chicken and potatoes dinner really hits the spot. Roasting bone-in, skin-on chicken breasts helps keep the chicken moist, and for maximum flavor, the chicken and potatoes are coated with a vibrant paste made with fresh parsley, oregano, onion powder, thyme, cinnamon and nutmeg.

Hot from the oven, the chicken and potatoes are paired with Kalamata olives, cubes of creamy feta cheese, and chopped tomatoes.  Served over greens of your choosing, all you need to round out dinner time is a glass of smooth red wine and perhaps some toasted garlic bread drizzled with quality olive oil.

(To view this recipe, click on the following link: https://www.southernliving.com/recipes/sheet-pan-greek-chicken-roasted-potatoes-recipe )

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