Green Peas & Cucumbers with Tarragon Butter

January 16, 2026 No comments

Two of my favorite herbs to pair with veggies are fresh dill and fresh tarragon.  They both add a bright note to a variety of vegetables–everything from potatoes, to carrots, radishes, or even a nice sauté of green peas and sliced cucumbers like I did here.  Whether tossed into a salad of freshly chopped veggies, used in a pickling brine, or torn and thrown into a sauté like this one, pairing either herb with a pat of butter and then any of these veggies adds a real depth of flavor.

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

‘Striped Bass en Brodo’

January 15, 2026 Comments: 2
Recipe Courtesy of Better Homes & Gardens Magazine

Recipe Courtesy of Better Homes & Gardens Magazine

Cooking anything en brodo simply means you are cooking it in a flavorful broth.  In Italy, this type of cooking is popular for seafood and also small stuffed pastas like tortellini.  The key here is simplicity–take this specific fish en brodo recipe for example.  You start by creating a simple broth to not only cook the fish in, but to also serve it in.

The broth is made from a combination of water, white wine, olive oil and salt.  Next into the pot is sliced shallots, fresh thyme and sliced tomatoes.  All of these ingredients warm up together and while they do so, their flavors come together beautifully.  Next you add in your fish (the recipe called for striped bass, but I used snapper instead) and allow the flavors of the broth to infuse the fish while it cooks.  Such a beautiful presentation as well; I like to serve this type of dish in a deep bowl with a piece of toasted garlic bread for dipping.

‘Super-Moist Carrot Cake’

January 14, 2026 No comments
Recipe Courtesy of www.SallysBakingAddiction.com

Recipe Courtesy of www.SallysBakingAddiction.com

The first few words that come to mind when describing this homemade carrot cake are mmmmmmmm and oh my.  Aptly named super-moist carrot cake, every bit of this rich cake is just that– and also perfectly sweet and did I mention easy to make?

Studded with the classic, lovely combo of grated carrots, pecans and golden raisins, the warmth of spices here is remarkable as well.   Simply ground cinnamon and nutmeg, but the combination of all the cake’s ingredients really make it the best carrot cake I’ve ever tasted.  And of course, topped with a creamy, gooey cream cheese frosting flavored with vanilla just makes the cake that much better.

(To view this recipe, click on the following link: http://sallysbakingaddiction.com/2013/03/11/super-moist-carrot-cake/)

Warm Goat Cheese Toasts with Castelvetrano Olives

January 13, 2026 No comments

These beautiful warm goat cheese toasts are reminiscent of a French tartine.  If you aren’t familiar, a tartine is simply an open-face sandwich that can be topped with whatever cheese, meats, or veggies that you wish.

This particular toast is made with a crunchy-on-the-outside, tender-on-the-inside Tuscan boule loaf that I cut into thick slices.  Then, I top each toast with crumbled goat cheese, sliced Castelvetrano olives (my fav) and some rose-hued and flavored pink peppercorns.  Bake for a mere 5 minutes or so, until the bread is warm and the cheese a bit gooey, these toasts are perfect alongside a main course salad or bowl of soup.

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

‘Grilled Tomatoes with Burrata & Parsley Salad’

January 12, 2026 No comments

Recipe Courtesy of Fine Cooking Magazine

The main reason this recipe is works is because of the mixture of textures.  You start with thick, grilled slices of ripe tomato that are covered in bread crumbs and fresh herbs; the tomatoes become smoky and tender on the grill, while the bread adds a nice crunch to it all.

The side dish is then topped with briny capers that ‘pop’ with salty flavor, as well as creamy, dreamy burrata cheese.  You can sub fresh mozzarella in for the burrata, but I wouldn’t dare…the cream-filled center of the burrata melts beautifully and adds an unforgettable richness to the entire dish.

‘Ginger Roasted Salmon & Broccoli’

January 11, 2026 No comments

Recipe Courtesy of Eating Well Magazine

This teriyaki-inspired glaze gets it syrupy richness from a surprise ingredient: molasses. Combined with rice vinegar, tamari or soy sauce, and toasted sesame oil, the glaze adds a flavorful Asian-inspired kick to both the roasted salmon fillets and the broccoli florets.

The roasted salmon is served with a sprinkling of sesame seeds, and if you are so inclined, the broccoli can be amped up with some roasted sliced hot peppers as well. I served this one-pan dish with a brown rice pilaf flavored with curry powder, toasted cashews, and some thinly sliced carrots and cabbage. I think it would also be lovely served over tender rice noodles as well.

(To view this recipe, click on the following link: http://www.eatingwell.com/recipe/267640/ginger-roasted-salmon-broccoli/ )

Carrot Ribbon Salad

January 10, 2026 No comments

Recipe Courtesy of Cooking Light Magazine

Something about slicing a vegetable with a veggie peeler into long, ribbon-like strands just adds a certain elegance to a dish.  That, and even just cutting a vegetable on the diagonal.  For this simple and healthy arugula salad, the greens are tossed together with the carrot ribbons, some crumbled goat cheese and some toasted nuts; sliced almonds if you have them, but I had a lot of toasted pistachios on hand this week, so that’s what I opted for. And for a simple dressing?  A fresh combination of lemon juice, olive oil and a touch of honey; the honey helps to bring out to the natural sweetness of the carrots.

‘Chicken & Cabbage Salad with Basil, Cilantro & Cashews’

January 9, 2026 No comments

Recipe Courtesy of Fine Cooking Magazine

A simple vinaigrette of rice vinegar, fish sauce, garlic and crushed red pepper flakes really livens up this Asian-inspired salad.  With a base of thinly sliced, crunchy red cabbage and sliced scallions, I decided to also add in some matchstick carrots and peppery watercress greens for extra nutrition and color.

  Shredded rotisserie chicken make the salad super simple to assemble, as do store-bought roasted cashews for an undeniably buttery crunch. Serve this crunchy chicken and cabbage salad with lime wedges for a last minute squeeze of fresh citrusy magic, and a quick mix-in of fresh basil and fresh cilantro leaves.

‘Lemon-Buttermilk Pie’

January 8, 2026 No comments

Recipe Courtesy of Joy the Baker Homemade Decadence, by Joy Wilson

This luxurious Lemon-Buttermilk Pie comes from a superb cookbook (aptly named) Homemade Decadence.  The author, Joy Wilson, has compiled a collection of homemade treats; everything from breakfast/brunch treats, fruit treats, cakes, pies, cookies, breads…you name it. All of the recipes are ones that are not overwhelmingly difficult to make and, well, you’ll want to make them all!

The ingredients in this lemon-specked creamy pie are simple: buttermilk, sugar, lemon zest, lemon juice, eggs, vanilla, and a touch of flour. The pie sets beautifully in the oven and if you have extra buttermilk, she shares a crust recipe that includes buttermilk as well. (I opted however for my favorite whole wheat, organic store-bought crust, but really any crust you love will do.)  I plan to make this pie again in the colder months with its suggested sauce of maple syrup, orange juice and cranberries. But for now while the heat is still around, I simply served the pie with fresh mint and tart raspberries.

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

‘Italian Carrot Salad’

January 7, 2026 No comments

Recipe Courtesy of Giada De Laurentiis’ Giada’s Italy

Say goodbye to those boring carrot salads of the past! You know the ones…drenched in mayo and tossed with raisins.  This bright and refreshing carrot salad is the polar opposite of those archaic salads; freshly grated carrots tossed in a light lemon vinaigrette, along with fresh parsley for color, crumbled tangy goat cheese, and…wait for it…dried cranberries soaked in Limoncello (swoon).  The dried cranberries plump up in the lightly warmed lemon liqueur, leaving them tender and filled with a burst of lemony flavor.  A refreshing side dish for just about any Italian entree you have in mind.

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

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