Baked Chicken Florentine Meatballs with Cannellini Beans

August 2, 2018 No comments

Who doesn’t love a meatball? (Especially ones served in a pot of rich, flavorful marinara sauce…)  I like to use ground chicken in this recipe, but of course ground turkey, pork, veal or grass-fed beef would be just as tasty.  I combine the tender ground meat with a touch of Pecorino Romano cheese, Panko breadcrumbs, one egg, chopped rosemary and some chopped, wilted spinach.  The tomato sauce can be either store-bought or homemade, but either way I like to add in some fresh basil and oregano for extra flavor; and the last healthy add-in to these luxurious meatballs in sauce are buttery white beans. An extra bite of protein, yes, but also a welcomed buttery texture as well.  Serve these meatballs on their own or like I did, over your favorite fresh fettuccine.

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‘Skillet Pesto Chicken & Beans’

July 30, 2018 No comments

Recipe Courtesy of Good Housekeeping Magazine

I adore the vibrant flavor of homemade pesto sauce—to me, it really captures the flavors of summer: fresh basil, fruity olive oil, salty cheese and buttery pine nuts all whirled together and livened up with the bright flavor of fresh lemon juice.  While store-bought varieties can do in a pinch, I think the taste of homemade version are truly superior!

For this one-pan dinner, tender chicken thighs are seared in a pan and then surrounded by quite the array of summertime accouterments: cherry tomatoes, green beans and white beans, which are all coated in pesto sauce and popped into a hot oven to finish the cooking process. A last minute garnish of fresh basil and grated cheese makes for a delightfully quick dinner idea.  Serve this over cooked whole grains or noodles, or on the side of some crispy roasted potatoes.

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Miso-Glazed Salmon

July 26, 2018 No comments

We probably all think of a piping hot bowl of Japanese miso soup when we hear about miso paste, but did you know that it makes a great marinade or glaze as well?  I like to keep a container of white miso paste in my fridge for a number of dishes; its mild, umami flavor adds a certain ‘je ne sais quoi’  to whatever you pair it with: some of my favorite pairings are not only salmon, but root vegetables and even chicken thighs.  For this simple salmon dish, I pan sear two fillets until browned and flaky and then top each one with a drizzle of white miso paste that has been cooked down in dry white wine.  I like to serve the fish with snipped fresh chives and some juicy lemon wedges for squeezing.

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Asian Vegetable Dumpling Soup

July 23, 2018 No comments

The intense depth of flavor in this Asian-inspired vegetable dumpling soup comes predominately from homemade chicken stock— after simmering away for a long time, the chicken bones, vegetable scraps and aromatics are strained out of the liquid and what is left is nothing short of a culinary miracle. 

With homemade stock on hand, I decided to add in a touch of soy sauce, chili paste, minced turmeric root, and sesame oil to create this Asian-inspired soup.  Also added into the broth were matchstick carrots, scallions, baby spinach, and sliced shiitake mushrooms.  About 5 minutes before serving, I finished the soup pot off with some store-bought vegetable dumplings.  Some other combination of flavors that you could also swap in include chopped bok choy, sliced sweet peppers, minced fresh ginger, peppery radishes, or even buckwheat soba noodles for the dumplings.

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Summer Squash Fettuccine with Basil Pesto & Walnuts

July 8, 2018 No comments

There’s nothing like the freshness of a homemade basil pesto.  Simply a mixture of the fragrant basil leaves, buttery pine nuts, garlic, fruity olive oil and salty Parmesan cheese, it livens up everything from a bowl of summertime pasta like this one, to a grilled steak, a roasted chicken, a vinaigrette or even a vegetable dip.  I  love a pesto also for its versatility—think outside the box here; swap in parsley, or even broccoli or blanched asparagus for the basil if you so desire, and the nuts don’t always have to be pine nuts; think almonds, walnuts or even pistachios for a modern twist.  With this traditional Genovese-style pesto sauce, I tossed in some blanched summer squash, fettuccine and some toasted walnuts for crunch.  Healthy, fresh and filled with summertime loveliness.

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Wild Mushroom Pasta with Leeks & Brie

June 23, 2018 Comments: 2

I adore the variety of wild mushrooms available this time of year! Whether at the Farmer’s Market, specialty grocer, or in your CSA box, wild mushrooms like chanterelles, porcinis, and morels have a limited season and should be harvested and enjoyed the minute you get your hands on them.  With some hearty, bright orange-hued chanterelles on hand from our lovely CSA, I paired these (along with some sliced creminis) with garlic, leeks and some fresh rosemary.  (Not to mention a splash of both dry Marsala wine and white wine, butter, and a touch of olive oil…)  The woodsy nature of the rosemary is the perfect flavor pairing for the umami-ness of the mushrooms, the tender pasta and the fragrant wines.    And for that creamy touch, cubes of French brie cheese and a touch of grated Pecorino Romano for a salty bite.

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Cherry-Glazed Lamb Chops

June 21, 2018 No comments

Store-bought fruit pastes are a wonderful product to keep on hand in the kitchen.  Usually located in the deli/cheese section of your local market, a variety of flavors are available that normally include cherry, fig, quince, apricot and guava.  Sort of a cross between a gelatin and a thick preserves, fruit pastes are a lovely addition to a cheese platter or appetizer board, but when reduced down with white wine over low heat, they instantly become a lovely glaze for a variety of proteins.  Some of my favorite pairings are a quince glaze over a roast chicken, an apricot glaze over pork, and this sweet finish of cherry glaze over grilled lamb chops.  A hint of fresh rosemary over the cooked, glazed meat adds a lovely fragrance to any of the mentioned flavor pairings.

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‘Bitter Rice’

June 18, 2018 No comments

Recipe Courtesy of Giada De Laurentiis’ Giada’s Italy Cookbook

This hearty risotto gets its lovely hues from a pinch of golden saffron and some chopped radicchio.  The bitter radicchio leaves are also where the bitter ‘bite’ comes in; made the traditional way by first toasting the short-grain rice, adding in white wine, and then slowly cooking the rice with ladles of chicken stock until thick and creamy, the entire risotto dish is finished off with a contrasting ‘pop’ of sweetness from dried cranberries.  This dish is Italian comfort food at-its-best!

(To view this recipe, click on the following link: https://www.foodnetwork.com/recipes/giada-de-laurentiis/bitter-rice-3404874)

‘Sugar Snap Pea Salad’

June 15, 2018 No comments

Recipe Courtesy of Bon Appetit Magazine

I keep a rolling collection of recipes involving buttermilk—not only because I like its rich yet tangy taste, but because when you buy buttermilk for a specific recipe, you are then left with the remaining carton of buttermilk.  And why waste it, right? 

This elegant sugar snap pea salad recipe is quite unique in that it actually involves buttermilk.  First, thinly sliced, sweet sugar snap peas are tossed together with lemon zest, olive oil, and salt and pepper.  They are then arranged on top of a creamy mixture of buttermilk and whole milk Greek yogurt flavored with a touch of lemon juice and salt.  The natural sweetness of the peas paired with the tangy buttermilk-yogurt dressing is just remarkable!  I like serving this dish with some crushed red pepper flakes just for a touch of heat.  I can also see thin slices of peppery radishes pairing nicely with these ingredients as well…

(To view this recipe, click on the following link: https://www.bonappetit.com/recipe/sugar-snap-pea-salad)

‘Roasted Chicken Thighs, Potatoes & Scallions with Herb Vinaigrette’

June 6, 2018 No comments

Recipe Courtesy of EatingWell.com

The beauty of this sheet-pan dinner lies in its simplicity.  With their quick cooking time, boneless skinless chicken thighs cook right alongside quartered potatoes and large pieces of peppery scallions.  Once everything is tender and cooked through, the entire sheet pan is livened up with a tasty vinaigrette made with whatever fresh herbs you have on hand, along with shallots, mustard and a touch of tangy sherry vinegar.  Any vinegar variety would work just fine, but there is something about the inherent richness of the sherry vinegar that adds an amazing depth of flavor.

(To view this recipe, click on the following link: http://www.eatingwell.com/recipe/257120/roasted-chicken-thighs-potatoes-scallions-with-herb-vinaigrette/)

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