Crostini with Mascarpone & Balsamic Strawberries

March 24, 2026 No comments
Photographs by Scott Martin

At first the thought of combining tart balsamic vinegar with sweet, ripe strawberries might sound strange.  I understand because I felt that way when I initially tried the combination. But believe me, you will be pleasantly surprised at how the balance of flavors between the reduced, syrupy balsamic vinegar and the season’s ripe strawberries is a match made in culinary heaven. 

The balsamic vinegar actually becomes sweeter in taste when you reduce it down to half its original amount in a small saucepan, which makes these the perfect bites of sweet, tangy and creamy. Top these gorgeous, bite-sized treats with a sprinkling of fresh mint and what do you have? The colors of the Italian flag, of course!

 

Herbed Potato Salad with Celery, Radishes & Turmeric Vinaigrette

March 23, 2026 No comments

Whereas Russet potatoes to me are best for mashing and baking, Yukon gold potatoes are my preferred choice for a warm potato salad.  Their smooth texture and buttery taste of the gold potatoes are the perfect match for a tangy vinaigrette, chopped fresh herbs and some crunchy vegetables.

I like pairing the boiled potatoes with both celery and radishes for texture and color, plus any soft fresh herbs you have on hand—think dill, basil, tarragon, chervil, parsley, and/or tarragon here. And for a vinaigrette idea, try a nice mustardy vinaigrette or this specific version of that, a Dijon vinaigrette that adds finely chopped turmeric root into the mix for added color and nutrition.

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

Prosciutto e Melone

March 22, 2026 No comments

Sweet ripe cantaloupe effortlessly wrapped in a thin slice of salty prosciutto is a classic first course throughout all of Italy.  Prosciutto e melone is a perfect blend of something sweet, something salty and something very satisfying.

For a light lunch, serve wedges of prosciutto-wrapped melon over greens along with a wedge of cheese, some tangy balsamic vinegar and some bread. For an appetizer or small bite, cut the cantaloupe into wedges and then wrap it in the prosciutto; for a unique and quite tasty pasta idea, toss al dente penne or bowtie pasta with melon rounds, some fresh mozzarella or burrata cheese, some watercress, olive oil and some crisped up pieces of the prosciutto.

Baked Sweet Potatoes with Hazelnuts & Blue Cheese

March 21, 2026 No comments

The beauty of a sweet potato is that once it is baked or roasted, its natural sweetness takes over and there really isn’t much else needed to enjoy it. But in some cases, it doesn’t hurt to gild the lily.  A wonderful accompaniment to sweet potatoes are nuts; just think of your Family’s sweet potato casserole at Holiday time that is topped with chopped pecans, or even a slice of sweet potato pie with a pecan praline topping—you get my drift.

Here, I have baked a couple sweet potatoes to tender, seasoned them with a touch of salt and pepper, a drizzle of olive oil, and some toasted, chopped hazelnut pieces. And that’s not all!  To counter the sweetness of the sweet potatoes, and to add creaminess I crumbled on some blue cheese.  Rich yet tangy, creamy and smooth, the blue cheese really elevates this sweet potato side dish into something extraordinary!

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

‘Brisket with Apricots & Prunes’

March 20, 2026 No comments

Recipe Courtesy of Food & Wine Magazine

I’ve said it before and I’ll say it again…any dish that has to braise for a few hours is always a winner. Buying cheap cuts of meat, searing them, and then braising them whether stove top over low heat or in a low temperature oven until super tender, is comforting and decadent.

This particular dish takes a brisket and pairs it with a lovely sauce made with tomatoes, fresh herbs, onions, ground cinnamon, paprika and the surprise ingredients: dried apricots and prunes.  The fruit lends a lovely sweet aroma and taste to the meat which is utterly outstanding! The sauce surrounding the beef thickens as it cooks, and is lovely not only with the shredded brisket itself, but also with some crusty bread for dipping.

(To view this recipe, click on the following link: http://www.foodandwine.com/recipes/brisket-apricots-and-prunes)

‘Mushroom Wellington Cups’

March 19, 2026 No comments

Recipe Courtesy of Martha Stewart.com

This picture-perfect appetizer is always a hit at my dinner table!  A flavor profile based on traditional Beef Wellington, these small bites start with phyllo cups that are filled with a bit of pâté, then a savory mushroom sauté.

I was excited to present these appetizers on a lovely Himalayan pink salt plate that my sister Mary Lauren gave me a few Christmases ago.  The pink backdrop looked great with a bed of fresh chives, and the salt block imparts the tiniest bit of salt flavor to whatever you serve on it.  A super elegant appetizer that you should consider adding to your next dinner party menu.

‘Salmon with Asian Walnut Slaw’

March 18, 2026 No comments

Recipe Courtesy of California Walnuts, www.walnuts.org

This recipe was simply outstanding! Courtesy of the California Walnuts website, thick salmon fillets are first marinated in a mixture of teriyaki sauce, rice vinegar and chili sauce before being grilled or pan-seared to flaky perfection. And that’s not all. The flavorful fish is served with a healthy and crunchy slaw studded with scallions, cabbage, carrots, cilantro and buttery walnuts. An omega-3 packed dinner that I enjoy serving with a few pomegranate seeds for a touch of added color and sweetness.

(To view this recipe, click on the following link: https://walnuts.org/recipe/salmon-asian-walnut-slaw/)

‘Roasted Trout with Lemon & Walnut-Browned Butter’

March 17, 2026 No comments

Recipe Courtesy of Fine Cooking Magazine

Any variety of flaky white fish lends itself well to a lemony browned-butter sauce like this one.  A fragrant mixture of unsalted butter, lemon juice and fresh tarragon are accompanied by buttery, toasted walnut pieces to top roasted trout fillets.  I actually opted for sustainable barramundi or Australian sea bass for my choice of fish, but feel free to try this with black bass, tilapia, or even flounder fillets instead.

‘Grilled Scallops with Prosciutto & Basil’

March 16, 2026 No comments

Recipe Courtesy of Giada De Laurentiis’ Giada’s Italy: My Recipes for La Dolce Vita

Prosciutto-wrapped anything is a plus, but there is something really decadent about prosciutto-wrapped scallops that are grilled. Grilling the scallops makes the prosciutto a bit crunchy and the scallops perfectly tender.

I love the additional flavorings used here, as well: fresh basil leaves are folded and tucked in between the prosciutto and the jumbo sea scallops, and just before serving, the grilled scallops are drizzled with fruity olive oil  and some crushed, perfumed pink peppercorns. With their rose-like scent and herbal taste, pink peppercorns don’t pack quite the peppery punch as their green or black counterparts, but certainly add an elegant touch to the finished plate.

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

Pan-Seared Harissa Salmon

March 15, 2026 No comments

Pan-searing salmon fillets in an oil-coated, non-stick pan ensures that the fish is nicely browned on the outside, and flaky yet still moist in the center.  After the fish is cooked, this is the perfect time to amp up the fish fillets with a touch of harissa paste, or even your favorite pesto sauce, Calabrian chili paste, tangy mustard, or barbecue sauce.

If you aren’t familiar with harissa paste, it is for me, a pantry staple these days.  A perfectly spicy Tunisian red pepper paste, it flavors up no only cooked proteins, but veggies and even salad dressings.  When you use the paste, use it with a light hand—it does pack a spice-filled punch!

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

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