‘Pasta with Rocket & Blue Cheese’

March 4, 2026 No comments

Recipe Courtesy of Donna Hay’s New Food Fast Cookbook

One of my favorite cookbook authors is Donna Hay, the Australian magazine editor, food writer and food stylist.  Her collection of cookbooks and magazines are stunningly photographed and the recipes tantalizing.  Take this simple pasta for example: your favorite pasta (I used pappardelle) tossed together with butter-toasted walnuts, apple cider vinegar for tang, fresh chives, and fresh arugula or rocket.  And for a creamy component, slices of rich blue cheese that adds flavor of course, but also a dramatic look to the pasta bowl.  I had some nice radishes on hand as well, so I tossed them into the skillet with the butter and walnuts for an added crunch and peppery bite.

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

‘Smashed Cucumber Salad with Butter Beans & Tarragon’

March 3, 2026 No comments

Recipe Courtesy of Food & Wine Magazine

Adding butter beans or white beans into a fresh cucumber salad is a wonderful idea!  The natural creaminess of the beans is a lovely compliment to the crisp nature of the cucumbers. When you lightly smash the cucumbers with the back of your chef’s knife, it helps to not only tenderize the cucumber slices, but allows the cucumber pieces to more easily absorb the bright and tangy Dijon vinaigrette.  A number of fresh herbs would work well on this salad—fresh dill, parsley, or the recommended fresh tarragon.

(To view this recipe, click on the following link: https://www.foodandwine.com/recipes/smashed-cucumber-salad-butter-beans-and-tarragon)

Pan-Seared Fish with Basil Pesto & Balsamic Tomatoes

March 2, 2026 No comments

This flavor-packed, pan-seared fish dish can be made with any of your favorite fish fillets.  I had some flaky Barramundi (sustainable sea bass) on hand, but I can also see wild salmon, halibut, trout or even red snapper being equally as delicious. 

The fish is first pan-seared in a little olive oil to achieve a nice brown crust, then the fillets are served over pepper greens with a topping of homemade basil pesto sauce, and a tangy addition of balsamic cherry tomatoes.  The ripe cherry tomatoes are simply a combination of halved tomatoes, balsamic vinegar, olive oil, sliced shallots, fresh parsley and a touch of salt and pepper. I recommend allowing the tomato mixture to sit at room temperature for about an hour, so that they become slightly macerated and coated in the distinctive tang of the aged balsamic vinegar.

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

‘Orecchiette with Leeks, Spinach, Sausage & Peas’

March 1, 2026 No comments

Recipe Courtesy of Fine Cooking Magazine

This healthy Spring-green pasta pairs some of the finest veggies of the season: sweet green peas, sliced leeks and baby spinach. All sautéed together with some fresh lemon juice, grated Parmesan cheese, fresh mint from the garden, and crumbled Italian sausage, this one-bowl dinner comes together in no time and makes for great leftovers. (If there are any to speak of…)

‘Baked Beef Meatballs with Sweet Spices’

February 28, 2026 No comments

Recipe Courtesy of Bon Appetit Magazine

These unique beef meatballs are flavored with a touch of white miso paste, Panko breadcrumbs, Pecorino cheese and garam masala.  Garam masala is a mixture of ground spices popular in South Asian cultures–a blend that is both warming and a touch sweet. 

The combination of meatball ingredients make for a tender meatball, and the addition of garlic and sweet dried currants makes for a sweet yet salty combo that is irresistible when paired with a quick sauté of Lacinato kale, radishes and a squeeze of lemon juice,

(To view this recipe, click on the following link: https://www.bonappetit.com/recipe/baked-beef-meatballs)

‘Cashew-Cauliflower Soup’

February 27, 2026 No comments

Recipe Courtesy of Real Simple Magazine

There are two ingredients that make this vegan cauliflower soup thick and creamy (and no, neither of them is cream or milk!)  They are 1) buttery white beans and 2) a purée of raw cashews.  The cauliflower florets are cooked along with onions and garlic, and then vegetable broth is added into the pot to finish the cooking of the veggies. Fresh thyme and oregano are the green hints to the soup, and to finish the pureed deliciousness off, you garnish the creamy soup with toasted cashews.  This hearty vegan soup is flavorful and rich, thanks to the natural texture and flavor of both the cashews and the white beans.

(To view this recipe, click on the following link: https://www.realsimple.com/cashew-cauliflower-soup )

Pecan-Crusted Scallops with White Bean & Watercress Salad

February 26, 2026 No comments

An easy way to coat seared scallops with chopped, toasted nuts is to dip them ever-so-slightly into Dijon mustard first.  This way, the nuts adhere to the scallops while the mustard adds a touch of added flavor as well. The natural sweetness of sea scallops pairs nicely with any nut variety you have on hand,  but I love the buttery taste of toasted pecans the best.  I like serving my pecan-crusted scallops over a simple salad of tender cannellini beans tossed together with peppery watercress— all flavored with lemon juice and some grated Pecorino Romano cheese.

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

Swiss Chard & Turkey Bacon Quiche with Sun-Dried Tomatoes

February 25, 2026 No comments

Swiss Chard, Turkey Bacon & Sun-Dried Tomato Quiche

With farm fresh eggs always in the fridge along with pre-made pie crusts almost always in the freezer, a homemade quiche is an easy breakfast, lunch or brunch idea that comes together in no time at all.  Similar to a pizza or pasta dish in that the add-in ideas are endless, for this quiche I added some sautéed Swiss chard from the garden, sun-dried tomatoes and chopped turkey bacon.  The base of any quiche is simply eggs, milk or cream, seasonings and a touch of cheese if you wish–I used a grating of salty Pecorino on this yummy version.

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

Lemony Pasta with Chicken Sausage, Artichoke Hearts & Leeks

February 24, 2026 No comments

This veggie-packed pasta gets its flavor from a light lemon butter sauce, sliced garlic, and fresh herbs.  A splash of white wine and stock also help the cause, as do flavorful slices of chicken Italian sausage.  The veggies I like to combine in this simple sauce are artichoke hearts, wilted watercress or spinach, and sautéed leeks.

Any pasta shape you have on hand would work fine with this brightly flavored pasta dish, but I love it with spaghetti rigati—spaghetti noodles made with ridges so that whatever sauce you pair with the cooked pasta, whether heavy or light, will capture the sauce in each and every bite.

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

Turnips with Tarragon Butter

February 23, 2026 No comments

Turnips are a flavorful, low-carb alternative to potatoes.  A bit peppery by nature, turnips are great when roasted, mashed, sautéed or even boiled to tender. For a simple side dish I decided to pair tender cooked turnips with a flavorful compound butter.

 What’s in the butter you ask? A mixture of lemon zest, fresh tarragon, salt, pepper and a touch of crushed red pepper flakes.  This compound butter idea would also work well over cooked carrots or steamed baby potatoes.

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

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