Pasta with Lacinato Kale Pesto

August 12, 2025 No comments

What a wonderful way to use two of my favorite ingredients: Tuscan (or Lacinato) kale and a simple homemade pesto sauce.  The leaves of sturdy Tuscan kale are first blanched to soften their texture, then whizzed in a food processor with garlic, olive oil, buttery pine nuts, bright lemon zest and a pinch crushed red pepper for heat. After the pesto is smooth and bright green, grated cheese is added and… voila: a healthy and versatile pesto sauce is born.  Perfect on al dente whole grain pasta, but also a lovely add-in for scrambled eggs, grilled chicken or even mixed into goat cheese and baked for a simple appetizer idea.

‘Green Salad with Za’atar & Lemon Vinaigrette’

August 11, 2025 No comments

Recipe Courtesy of Salad for President: A Cookbook Inspired by Artists by Julia Sherman

One of the most creative, visually stunning, and exciting cookbooks I have purchased recently is Julia Sherman’s Salad for President: A Cookbook Inspired by Artists.  Beautifully written and photographed salad recipes of all sorts….salads for special occasions, everyday salads, simple salads, you-name-it.  Inspired by artists that the author knows along with modern, international-oriented ingredients, I just can’t wait to make every salad in the darn book!  Whimsical hand-drawn pictures fill the pages of the book as well which add yet another level of beauty to the publication itself.

On of the first recipes I made from the cookbook was perhaps one of the simplest.  A mixed green salad tossed with a light lemon and Dijon mustard vinaigrette, served with a sprinkling of fragrant za’atar right on top of the dressed salad. The za’atar mixture adds a bit of crunch thanks to its sesame seed component, but also that sumac-scented blend of flavor that is both distinct and smile-inducing.

‘Ricotta & Orange Blossom-Stuffed Dates’

August 10, 2025 No comments

Recipe Courtesy of www.WanderingSpice.com

Medjool dates are nature’s version of candy.  Super sweet and versatile, I keep dried dates in my fridge for a quick and easy appetizer idea like this one, just to have on hand as a snack, or a lovely addition to a quick bread, cookies or even chopped into a salad.

This delectable small bite involves pitted dates filled with a creamy and floral-scented mixture of ricotta cheese and orange flower water.  Not to mention a touch of pure vanilla extract for another level of added natural sweetness. Topped off with a sprinkling of pistachios or almonds, this small bite is a wonderful idea for your next dinner get together.

‘Swiss Chard & Feta Pasta’

August 9, 2025 No comments

Recipe Courtesy of Martha Stewart Living Magazine

This unique pasta dish comes together in about the time it takes to cook your pasta.  With its Sicilian flavors including citrus zest and juice, pine nuts, dried fruit and the freshest greens you can find, the pasta also includes chopped anchovies and garlic; both of which melt right into the initial drizzle of hot olive oil, leaving behind flavor and the perfect amount of saltiness.  Swiss chard greens are suggested, but I could see Lacinato kale or baby spinach working as well. And did I mention that you finish the pasta off with crumbled feta cheese?  I know what you’re thinking–tonight’s dinner….here we come!

Butter, Sage & Orange Roast Chicken

August 8, 2025 No comments

This supremely fragrant compound butter is a wonderful accompaniment not only to a roast chicken, but to a turkey breast, your favorite grilled fish or even a family-sized platter of roasted veggies.  Simply a mixture of unsalted butter, chopped fresh sage and orange zest rubbed underneath the skin of the bird before roasting at a high heat.

There are many theories out there in regards to roasting a chicken–do you start it at a high heat and then reduce the heat to low? Do you slow-roast the chicken the entire time? Or, if you’re like me, I roast my prepped chicken in a hot oven for the duration of the cooking time.  I think that method produces a moist interior and crispy, browned skin each and every time.

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

Escarole & Mortadella Pizza

August 7, 2025 No comments

This white pizza is simply remarkable. Creamy ricotta cheese, sweet roasted garlic cloves, wilted bitter greens, tender mortadella, all on a lightly browned, pizza crust.  And the finishing touches of briny capers and salty Pecorino Romano cheese.

If you aren’t familiar with mortadella, it is similar in texture to our bologna but is usually thicker cut and flecked with roasted pistachios and a touch of fat.  A lovely addition to an antipasto plate, salad, or even mixed in with your favorite ground meat in that go-to Bolognese sauce recipe.

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

Seared Scallops with Harissa & Lime

August 6, 2025 No comments

Don’t say I didn’t warn you; these scallops pack some heat! Coated in a flavorful coating of spicy harissa paste, each seared scallop is perfectly tender and certainly does wake up those taste buds.  If you aren’t familiar with harissa, it is a Tunisian chili sauce that has quickly moved to the top of my ‘must-have-in-the-fridge-all-the-time’ condiment list.  Lovely on roasted vegetables, meats, stirred into salad dressings even, it is versatile and pairs very nicely with a fresh squeeze of citrus juice.

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

Whole Roasted Carrots with Crumbled Feta & Pecans

August 5, 2025 No comments

Searching for a dramatic presentation for everyday carrots? Try roasting and serving whole carrots as a unique side dish idea.  With their pretty stems still attached, I like serving whole roasted carrots with some crumbled feta cheese, pecan pieces and a mixture of white balsamic vinegar and walnut oil.  Even more colorful when served over a mixture of watercress and sliced radicchio, try to find organic carrots from either your Farmer’s Market or CSA to ensure maximum carrot flavor.

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

‘Chickpea-Spinach Masala’

August 4, 2025 No comments
Recipe Courtesy of Fine Cooking Magazine

Recipe Courtesy of Fine Cooking Magazine

The word masala is of Indian origin and translates into ‘a mixture of spices.’  One of its most popular uses in a classic Chicken Tikka Masala recipe, but can also be a great way to cook a lovely vegetarian Indian dish like this one.  Hailing from Fine Cooking magazine, this fabulous recipe has you making a masala or mixture of spices from cumin seeds, ground cumin, turmeric, ground coriander, and cayenne pepper.

Along with sauteed onions, garlic and fresh ginger, this dish is spicy but not overwhelmingly so; it is more warming in taste.  The vegetables used in this dish are buttery chickpeas, wilted spinach and diced tomatoes.  A simply wonderful dish–best when served with basmati rice and naan to dip into the masala itself.

‘Coconut Custard Pie’

August 3, 2025 Comments: 2

Recipe Courtesy of MarthaStewart.com

You can’t go wrong with any sort of ‘cream pie.’ Banana cream, chocolate cream, peanut butter cream, lemon cream, vanilla cream… whatever flavor you prefer, the filling is always a rich, satisfying stirred custard chilled into a flaky baked pie crust.

Traditionally, cream pies get their name from a thick layer of whipped cream atop the chilled custard, but for this yummy coconut custard version, the coconut-flavored custard is simply topped with toasted coconut instead.  Luscious on its own without the cream, if you are missing the creamy layer on top, don’t fret! Go ahead and add it in addition to the toasted coconut.

(To view this recipe, click on the following link: https://www.marthastewart.com/316374/coconut-custard-pie)

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