Pecorino-Crusted Scallops with Braised Vegetables

February 13, 2026 No comments

This recipe is filled with the freshest produce of the season. I found a lovely assortment of warm weather veggies at the market this week: pole beans, farm-fresh summer squash and juicy tomatoes.  My mind directly went to a combination of all three, plus some fresh basil.

I visualized this combination on the plate and thought it would be a lovely base for a family-style platter of seared scallops. Seared until browned on top yet still tender, I finished the scallops off with a dunk into grated Pecorino Romano cheese for a creamy finished.  To make the meal complete, I like serving everything over cooked freekeh, but any whole grain would work wonderfully.

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

‘Garlic and Rosemary-Roasted Leg of Lamb’

February 12, 2026 No comments

Recipe Courtesy of www.WilliamsSonoma.com

An oven-roasted leg of lamb is a perfect idea for your next gathering.  Different cuts of lamb are widely available at your grocery store and butcher, and there isn’t a cut not worth experimenting with in the kitchen. One of my favorites is a leg of lamb; wonderful when marinated and then grilled or roasted in a hot oven, this specific recipe is simple in its ingredients and prep, but oh-so-impressive.

All you do is make a quick marinade of salt, pepper, fresh rosemary, garlic and olive oil and coat the leg of lamb to marinate.  A few hours later, you take the lamb out of the fridge and roast away! The lamb is perfectly cooked and tender when sliced (and very very fragrant) and is finished off with a simple pan sauce made with the lamb drippings, red wine, mild shallots and some chicken stock. I like to serve this dish with some oil-cured olives, a simple side salad, and your favorite mushroom side dish.

(To view this recipe, click on the following link: https://www.williams-sonoma.com/recipe/toasted-garlic-and-rosemary-roasted-leg-of-lamb.html)

‘Mostly Mushroom Pasta’

February 11, 2026 No comments

Recipe Courtesy of Cooking Light Magazine

The folks at Cooking Light Magazine were right on in naming this delicious vegetarian pasta. With its high ratio of mushrooms to pasta, each and every bite is hearty and filled with a mixture of cremini, portabella, and shiitakes. The two key flavor agents in addition to the mélange of mushrooms are soy sauce for a nice umami flavor, and crème fraîche for richness and tang. Finish it all off with some fresh herbs and maybe a grating of Parmesan or Pecorino cheese, this tasty vegetarian pasta dish pairs perfectly with a simple side salad and a glass of light red wine win or a rich Chardonnay.

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

‘Slow-Roasted Salmon with Harissa’

February 10, 2026 Comments: 2

Recipe Courtesy of Bon Appetit Magazine

Roasting a large salmon fillet low-and-slow in the oven ensures that the fish stays moist and flavorful.  For this unique recipe, the fish is placed on a bed of lemon slices and a flavorful marinade of olive oil, harissa paste, and garlic, and is then baked in a 275 degree oven for about 30 minutes total.  The fish is also topped with the same flavorful marinade, and is basted about halfway through cooking.

The salmon is flaked into large pieces for the serving platter, and is brightened up with a squeeze of lemon juice and some fresh herbs.  And by the way, harissa paste is something I highly recommend you keep a jar of in your fridge; this Tunisian chili pepper paste is excellent whisked into a vinaigrette, used on your favorite grilled or roasted protein, and even works wonders to spice up a weekend egg dish.

(To view this recipe, click on the following link: https://www.bonappetit.com/recipe/slow-roasted-salmon-with-harissa)

‘Chicken & Poblano Stew’

February 9, 2026 No comments

Recipe Courtesy of Cooking Light Magazine

Amazingly flavorful, this chicken and roasted poblano stew relies on few ingredients, but ingredients that all really pack a punch of flavor. Fresh oregano, shredded chicken, lime juice, poblano peppers, onions, tomatoes and that smoky taste that you can only get from chipotle peppers packed in spicy adobo sauce, this weeknight sensation is best served over creamy polenta.  (I amped up the amount of the chipotle peppers for a bit more heat, but feel free to either tame down or crank up the spiciness of this fabulous weeknight dish!)

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

Arugula & Fennel Salad with Figs, Golden Raisins & Pine Nuts

February 8, 2026 No comments

The ripe figs I am beginning to see in the markets this time of year are the Brown Turkey variety. Bursting with perfect sweetness, I decided to pair some halved ripe figs on a baby arugula salad with some crisp, sliced fresh fennel.  To round out the sweetness of the figs I also topped the salad with golden raisins, a simple white balsamic and honey vinaigrette, and some toasted pine nuts for a undeniably buttery crunch.

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

‘Steak Salad Niçoise’

February 7, 2026 No comments

Recipe Courtesy of Cooking Light Magazine

It is extremely difficult for me to pass up a classic Salade Niçoise. Hailing from the south of France, the traditional version of the salad is made with olive oil-packed tuna, cooked potatoes, capers, green beans, tomatoes, Nicoise olives, lettuce and a sliced hard-boiled egg.

I have made versions on the classic with seared tuna before, even halibut or salmon is a nice switch-up, but I loved this idea for a Steak Salad Niçoise from the Food Network. All of the necessary ingredients but made even more decadent with a grilled filet mignon or steak cut of your choice.  The potatoes, egg and green beans are boiled in this recipe so that the drizzle of lovely Dijon-fresh thyme vinaigrette flavors the entire salad perfectly.

‘White Bean Soup with Fennel Seeds & Broccoli Rabe’

February 6, 2026 No comments
Recipe Courtesy of Saveur Magazine

Recipe Courtesy of Saveur Magazine

I love the natural creaminess of white beans.  When puréed, they take on a hearty yet silky texture that pairs well with a number of other flavors.  This fabulous soup pairs white beans with sauteed onions and crushed fennel seeds–not to mention a lovely Italian topper of sauteed broccoli rabe, crushed red pepper flakes and sauteed garlic.  I added a drizzle of roasted garlic oil to the top each quick and easy, (yet utterly remarkable) bowl of soup.

(To view this recipe, click on the following link: http://www.saveur.com/white-bean-soup-with-fennel-seeds-and-broccoli-rabe-recipe)

‘French Onion Pull-Apart Bread’

February 5, 2026 No comments
Recipe Courtesy of WilliamsSonoma.com

Recipe Courtesy of WilliamsSonoma.com

There is something so inherently satisfying about making homemade bread. No matter if it is a yeast-based bread like this one, or even a simple quick bread for breakfast, baking bread can be a bit of a process but the results are definitely worth the effort.  I adore this recipe that I recently tore out of a Williams Sonoma catalog.

A recipe for homemade dinner rolls flavored with the lovely ingredients normally found in French Onion soup.  That’s right–there are caramelized yellow onion, nutty Gruyere cheese and fresh thyme right in the dough.  And don’t forget a touch of garlic…and more herbs and cheese on the top of the rolls as well!  These lovely pull-apart rolls bake in your Dutch oven and are a lovely presentation as you pass the Dutch oven around the table so that everyone has their pick of dinner roll.

(To view this recipe, click on the following link: http://www.williams-sonoma.com/recipe/french-onion-pull-apart-bread.html)

‘Ginger Pork with Cucumber & Herbs’

February 4, 2026 No comments

Recipe Courtesy of Better Homes & Gardens Magazine

This quick-cooking, Thai-inspired weeknight dinner gets its flavor from a simple mixture of soy sauce, brown sugar and scallions, and a sauté of ginger and garlic.  In addition, the dish gets its overall texture from a last minute topping of diced cucumbers and fresh herbs.  I added in some sliced radishes for added crunch and color, and I highly recommend using fresh mint from the garden for your herb.  The mint and fresh veggies brighten up the pork stir-fry which is lovely served over brown rice—and may I suggest a simple carrot salad flavored with peanuts as your side.

(To view this recipe, click on the following link: https://www.youtube.com/watch?v=EwwKua1H4a0 )

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