Scrambled Egg & Sausage Tart with Watercress

April 3, 2026 No comments

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This savory tart is a perfect breakfast treat for the weekend.  On those rare mornings where you might have a few extra minutes to whip up something tasty for breakfast, try this hearty and impressive puff pastry tart.  You start by baking a sheet of store-bought puff pastry until browned, then top it off with a mixture of slow-cooked scrambled eggs mixed with your favorite crumbled breakfast sausage. Because everything needs a ‘pop’  of color in my book, I added a pile of fresh watercress to the top not only for looks, but for flavor as well. Cut into squares and serve with a pot of dark coffee and a bowl of fresh fruit.

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

After Dinner Mints

April 2, 2026 Comments: 2
Recipe Courtesy of MarthaStewart.com

Recipe Courtesy of MarthaStewart.com

What a novel idea. This easy and unique after dinner palate cleanser is made of just two ingredients: fresh mint from the garden and melted chocolate. (I used semi-sweet chocolate, but feel free to use melted dark or even white chocolate instead.)  After dipping the fresh mint in the melted chocolate, you simple place the coated leaves on parchment paper in the freezer until they harden up.  A wonderful idea for the grand finale of your next dinner party.

(To view this recipe, click on the following link: http://www.marthastewart.com/272308/after-dinner-mint)

‘Broccoli Bolognese with Orecchiette’

April 1, 2026 No comments

Recipe Courtesy of Bon Appetit Magazine

The titling of this recipe is both clever and thoughtfully worded. Notice that broccoli comes before pasta in the wording–aptly so because the blanched, chopped broccoli and stems definitely out weigh the amount of pasta. And as you know, a traditional Bolognese sauce is a tomato-based sauce with ground meat–this veggie-heavy version combines the cooked broccoli with just the right amount of crumbled Italian sausage.  A touch of butter, garlic and Parmesan cheese make for a simple yet lovely sauce.

(To view this recipe, click on the following link: https://www.bonappetit.com/recipe/broccoli-bolognese-with-orecchiette )

‘Spice-Rubbed Pork Chops’

March 31, 2026 Comments: 4

Recipe Courtesy of Better Homes & Gardens Magazine

I love when a recipe like this only uses a few quality to ingredients to make a unforgettable dish.  The ingredients are what you ask?  Bone-in pork chops, fennel and coriander seeds, fresh lemon juice, shallots and tangy white balsamic vinegar.

The pork chops are first coated in the toasted and then ground seed combination, seasoned and cooked until tender and browned.  Next comes a pan sauce of the sliced shallots and the vinegar that cooks until reduced, finished off with a squeeze of the lemon juice.  The entire dish is decorated with either fresh parsley or mint (or a combination of the two) and what you get is a quick-and-easy dinner for any night of the week.

Leaf Lettuce with Prosciutto, Roasted Red Peppers, Olives & Shaved Manchego

March 30, 2026 No comments

For this Spanish-inspired side salad I combined a colorful array of ingredients that really wake up your palate: tender leaf lettuce, sweet roasted red peppers, buttery Castelvetrano olives, tender prosciutto or Serrano ham, and shaved Manchego cheese.

If you aren’t familiar with Manchego cheese, it is a white cheddar from the La Mancha region of Spain made from sheep’s milk; mild in taste, this cheddar cheese pairs really well on a cheeseboard with a variety of fruits  (apples, pears, dried apricots, figs) as well as toasted nuts, and even a bit of honey is a nice match. Try this salad with a light lemony vinaigrette flavored with a touch of grainy mustard for punch.  A luxurious side salad, yes, but this salad would also be lovely served with grilled chicken, shrimp or even flaky salmon fillets.

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

Steamed Broccolini with Lemon Vinaigrette & Pistachios

March 29, 2026 No comments

When I blanch or steam a vegetable to a crisp-tender texture, I like to accent the veggies with a homemade vinaigrette for a fresh ‘pop’ of flavor. To go along with this plate of blanched broccolini, I made a bright lemon vinaigrette accented with a touch of Dijon mustard. The lemony veggies are served on a bed of peppery watercress or arugula leaves, along with a sprinkling of crunchy roasted pistachios.  Any toasted nut would work just fine, but there is a lovely flavor match between the pistachios and the bright taste of lemon.

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

Potato, Mushroom & Prosciutto Pizza with Pesto

March 28, 2026 No comments

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A pizza with potatoes as a topping might sound strange, but don’t knock it ’til you try it.  Thinly sliced Yukon gold potatoes are first roasted until tender, then top a whole wheat pizza crust slathered with your favorite pesto sauce.  Thinly sliced prosciutto, sliced mushrooms and sweet peppers also adorn this delightful pizza; colorful and very flavorful, I decided to top this gourmet homemade pizza with some grated Parmesan cheese and a sprinkling of creamy goat cheese crumbles.

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

Cheddar & Dill Buttermilk Quick Bread

March 27, 2026 Comments: 3

Recipe Courtesy of www.TheKitchn.com

The base recipe for this moist quick bread is as simple as simple gets: AP flour, buttermilk, eggs, sugar, oil or butter, baking soda, baking powder and salt.  The results are a flavorful quick bread that can be served as is, or dressed up with whatever sweet or savory filling you desire.

Some sweet add-in ideas are chocolate chips, dried fruit and nuts, cinnamon and apples, or even orange zest and blueberries.  For this specific bread I went savory with some fresh dill and grated white cheddar cheese; if you want to make a savory version, simply reduce the sugar amount and it magically becomes a welcomed slice of bread for lunch or dinnertime.

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

‘Slow-Roasted Salmon’

March 26, 2026 No comments

Recipe Courtesy of Giada De Laurentiis’ Giada’s Italy

From one of my favorite cookbooks, Giada De Laurentiis’ Giada’s Italy: My Recipes for La Dolce Vita, this recipe for slow-roasted salmon is simple, yes, but really packs in a lot of flavor.  From the layer of grainy mustard on the fish, to the sprinkling of crushed fennel and coriander seeds right on top, the dish is rounded out with slow-roasted fennel as well. Cooking the salmon low-and-slow in a 300 degree oven ensures that the fish doesn’t dry out and provides for a melt-in-your-mouth texture. I love serving this dish with wedges of fresh lemons, which I think I’ll try roasting in the oven with the other ingredients next time so that they become super juicy.

(To view this recipe, click on the following link: https://www.foodnetwork.com/recipes/giada-de-laurentiis/slow-roasted-mustard-salmon-5510099 )

‘Pork Tenderloin with Mushrooms, Fennel, and Blue Cheese’

March 25, 2026 No comments

Recipe Courtesy of Cooking Light Magazine

Quick-cooking and elegant, this pork tenderloin recipe could work for a dinner party or special occasion, but also works well on a regular weeknight for a casual dinner. Searing the seasoned pork tenderloin first helps the meat achieve a lovely browned crust, but also reduces the cooking time in the oven.

Once the pork is in the oven, the same pan is used to sauté a decadent combination of fennel, mushrooms, garlic and peppery arugula.  And that’s not all! The warm fennel and mushroom sauté is served with  topping of crumbled blue cheese for a rich, umami finish.  (If you wanted to change things up a bit, you could even serve the pork tenderloin with a raw salad of the same side dish ingredients; just slice the fennel thinly and toss together with the mushrooms, blue cheese, greens, cheese and a light lemon vinaigrette.)

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

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