‘Pear-&-Granola Muffins’

September 2, 2025 No comments

Recipe Courtesy of www.MarthaStewart.com

Calling all granola fans! Whether you like to make your own granola at home, or you always seem to have your favorite store-bought brand in the pantry,  these seasonal muffins are calling out your name.  Filled with diced sweet pears and a bit of ground cinnamon for a warming flavor, the muffins also have granola not only in the batter itself, but right on top for a crunchy, crumbly crumb topping.

They get their moist crumb from the use of yogurt, and I would almost bet that diced apples or figs would also work wonders here.  To make them a bit healthier overall, I used all whole wheat flour in my batch, and also subbed in olive oil for the butter…the results were supremely delicious!  And keep in mind, muffins like these freeze very well so that you can defrost them quickly when weekend company is dropping by this Fall.

Apple-Raisin Galette

September 1, 2025 No comments

Always a ‘must’ on a trip to North Georgia is Panorama Orchards (http://www.panoramaorchards.com/) in Ellijay.  Right off the main highway on the drive up to Blue Ridge, this orchard has a market that is open year-round selling produce, jams, homemade breads, ice cream, dried fruit and nuts, and even locally sources honey and other condiments. Some of my favorite items to buy are their apples, when in season of course, but also their tri-colored jumbo raisins and their California trail mix.

With a half a peck of Pink Lady apples on hand and a brand new bag of their plump raisins, I decided to make a simple galette, or open-faced fruit tart.  A galette is easy to make (especially with a store-bought pie crust already in the freezer…) and you can fill it with whatever fruits (or veggies and cheese for a savory version) you have on hand.  Along with peeled, sliced apples and raisins, the filling is flavored with vanilla, cane sugar, lemon juice, a touch of cornstarch and some pecan pieces for crunch.  And to compliment the fresh lemon juice, I sprinkled some fresh thyme leaves on the crust.  It might sound strange to add an herb to a sweet fruit tart, but it really compliments the sweetness of the fruit very well.

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

Chipotle-Lime Pork Tenderloin

August 30, 2025 No comments

The marinade for this grilled pork tenderloin is a spicy combination of chipotle salsa, fresh lime juice, a touch of honey, garlic powder and fresh oregano.  The pork marinates for at least 30 minutes in the mixture before being grilled and then finished off in a hot oven along with more of the marinade and some white wine.  The marinade in the pan becomes a wonderful glaze and sauce for a tender and super flavorful pork dish.

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

‘French Onion’ Roast Chicken

August 29, 2025 No comments

One of my favorite go-to entrees is a classic roast chicken.  Simple to assemble and always a crowd pleaser no matter the season, you can get as simple as you want with the flavorings (salt and pepper are really all you need) or you can get a bit more elaborate with our favorite fresh or dried spices, herbs, vegetables, citrus fruits, croutons or even special glazes.

For this tasty roast chicken, I was channeling the classic flavors found in a bowl of French Onion Soup.  We all know and love it: that hearty soup made with slowly caramelized onions, garlic, fresh herbs, white wine, broth and of course, that bubbly topping of melted cheese.  Here, I have left out the cheese portion of the soup, but have stuffed the salt-and-pepper seasoned chicken with fresh thyme, and surrounded it in the pan with the sliced Vidalia onions and peeled garlic cloves.  (And about 3/4 of the way through the cooking of the chicken, I add some white wine to the pan which helps keep the chicken moist while adding flavor to both the chicken itself, and the bed of alliums.)  I like to roast my chickens at a high heat the entire time it is in the oven; I think that produces moist meat and a perfectly browned skin.

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

Moroccan Meatballs with Tomato-Eggplant Cous Cous

August 28, 2025 No comments

These tender beef meatballs are flavored with the warm spices of ground cumin and cinnamon. Along with some fresh parsley, fine breadcrumbs, one egg and some minced garlic, the meatballs are formed and baked in a hot oven until set and browned. I like serving these Moroccan-inspired meatballs over some peppery watercress greens, along with a side of fluffy cous cous topped with a healthy ragout of eggplant, tomatoes, and onions.

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

‘Creamy Turmeric Cauliflower Soup’

August 27, 2025 No comments

Recipe Courtesy of Cooking Light Magazine

This comforting soup gets its lovely orange hue from the use of ground turmeric; known for its anti-inflammatory qualities and antioxidants, lately I keep both the ground version and the fresh root version of the miracle root in my kitchen.

The base of this healthy soup includes sliced onions, garlic, and cauliflower florets, all flavored with fresh thyme, the turmeric, chicken stock and the last minute additions of a touch of brown sugar and rice vinegar for tang.  I love the toppings used to finish everything off, too—cumin-scented pumpkin seeds, fresh chives and a swirl of sour cream for added creaminess.  Each bite of this soup is creamy, warming and filled with healthful flavors!

‘Pasta with Braised Radicchio’

August 26, 2025 No comments

Recipe Courtesy of Better Homes & Gardens Magazine

Recipe Courtesy of Eating Well Magazine

This time of year, we start seeing a wide selection of bitter greens in the grocery store and at our local farmer’s markets.  Greens like radicchio, endive, chicory, mustard and collard greens are all part of this family of greens and have a naturally bitter taste and hearty texture to them.  They are best when served raw in a salad, or braised in a liquid like in this specific recipe from Eating Well Magazine.

Here, thin strips of magenta-hued radicchio are first sauteed in oil that has been flavored with garlic, crushed red pepper flakes, and thin strips of salty prosciutto ham.  Then, chicken stock is added into the mix to cook the greens down until tender.  This tasty mixture is then tossed with spaghetti and some Parmesan cheese before being served; I added in some buttery pine nuts to the mix as well for a tiny bit of crunch.  A lovely recipe that really highlights quality ingredients, and the natural bitterness of radicchio.

Red Wine & Dijon-Marinated Skirt Steak with Fresh Thyme

August 25, 2025 No comments

Marinating any cut of beef will not only infuse the meat with an abundance of flavor, but it will also help to tenderize the meat so that each-and-every bite is perfectly cooked.  This simple marinade works well with any cut of beef you have in mind to grill: I used an outside skirt steak, but a flank steak, filets, strip steak, or even a ribeye would be grand.  What is in this marinade you ask? A combination of red wine, fresh thyme leaves, thinly sliced garlic and coarse grain Dijon mustard.  Simply marinate for at least four hours or overnight, season with salt and pepper, and grill away!

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

‘Crispy Salmon with Farro & Pecan Gremolata’

August 24, 2025 No comments

Recipe Courtesy of Real Simple Magazine

This pan-seared salmon recipe is simply amazing! Served crispy skin side-up, the flaky salmon fillets are served on a bed of whole grains mixed with sautéed fennel, and finished off with a tasty gremolata. A gremolata sounds more complex than it really is–it is simply an Italian fresh relish; this one made with parsley, lemon zest and juice, olive oil and chopped pecans.  Any of your favorite chopped nuts would work well here, but there is something decadent about the rich, buttery pecan pieces with the flaky salmon that is perfection on a plate.

Eggplant Parmesan Pizza

August 23, 2025 Comments: 2

With some lovely baby eggplant on hand from our veggie garden, my mind immediately went to an Italian classic: Eggplant Parmigiana. Layers of tender eggplant, marinara sauce, fresh basil, mozzarella cheese and of course, Parmesan cheese.

But instead of the traditional version, I decided to deconstruct the dish and reinvent it as a pizza.  Same ingredients hold true for the pizza, except they are all topped on your favorite store-bought or homemade pizza crust. Baked to golden, cheesy and bubbly, this creative pizza is sure to become a household classic, just like its traditional entrée version.

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

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