‘Moroccan Lamb Chops with Tomato-Olive Relish’

March 18, 2025 No comments

Recipe Courtesy of Eating Well Magazine

Perfectly grilled to medium, these organic lamb chops are first given a Moroccan flair with a sprinkling of ras el hanout.  A fragrant mixture of turmeric, ginger, cumin, cinnamon, cayenne, coriander, allspice and cloves, this North African spice blend is incredible on a number of grilled or roasted proteins, but that is also popular in tagines and stews.

These seasoned lamb chops are finished off with a simple relish of fresh tomatoes, briny green olives, olive oil and some chopped, fresh parsley.  The fresh relish is a lovely accompaniment to the mixture of warm spices in the ras el hanout.

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

‘Bucatini with Peas, Wild Mushrooms, & Creamy Tarragon Sauce’

March 17, 2025 No comments

Recipe Courtesy of Fine Cooking Magazine

I’m a sucker for bucatini. The thick, long strands of spaghetti-like pasta that is unique in that each strand has a hole running through the center; this allows for whatever sauce you pair the cooked pasta with to be absorbed not only on the outside of the warm noodles, but on the inside as well.

This creamy vegetarian pasta combines the al dente bucatini with sweet green peas, sautéed wild mushrooms, and a tarragon-infused sauce that is made by combining some of the starchy pasta water with mascarpone cheese.  The slightly sweet, thick Italian cream cheese is accented by the last minute grating of salty Parmesan cheese, and a bright finish of micro greens or pea shoots, if you desire.

‘Spring Salad with Herbed Goat Cheese’

March 16, 2025 No comments

Recipe Courtesy of Cooking Light Magazine

This lovely salad is a picture-perfect showcase for all of Spring’s finest vegetables. Baby greens, asparagus tips, crispy radishes, sweet green peas…they are all in the mix.  Flavored with a simple lime vinaigrette and served with rounds of tangy goat cheese coated in a mixture of fresh herbs, this salad is a wonderful introduction to early Spring’s bounty.

‘Garden Greens Pizza’

March 15, 2025 Comments: 2

Recipe Courtesy of Cooking Light Magazine

This pizza was incroyable!  (Just like the publication that the recipe came from).  Cooking Light magazine is one of my favorite all-time magazines for a multitude of reasons.  First off, the photography is amazing, the recipes are very well tested, and the variety of foods and produce highlighted is both seasonal and diverse.  Some might see the word light in conjunction with food and think bland— no dessert and none of your favorites like pasta or pizza.  But oh no. Light here means a diet of diversity—all types of proteins, a multitude of veggies, and ingredients to lighten everything up.

For example, this decadent vegetarian pizza is lightened up with the use of whole grain pizza dough, tons of veggies, part-skim varieties of both ricotta cheese and mozzarella cheese, and the fresh flavors of herbs and citrus.  Those components and also, asparagus tips, sugar snap peas and beautiful zucchini ribbons. Appealing, right? So my recommendation to you is to subscribe to this (now quarterly) magazine if you don’t already, and when you do, to try as many of their wonderful recipes each month as you can!

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

‘Orecchiette with Leeks, Spinach, Sausage & Peas’

March 14, 2025 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 Plum Tomatoes with Pesto & Goat Cheese

March 13, 2025 No comments

These tender baked plum tomatoes are filled with a homemade basil pesto sauce, creamy crumbles of French goat cheese, and for a bit of crunch–toasted Panko breadcrumbs.  A simple yet super flavorful side dish that works well with a roast chicken, served on the side of your favorite soup, or even a top al dente pasta for a vegetarian dinner idea.

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

‘Carrot-Asiago Bread’

March 12, 2025 No comments

Recipe Courtesy of www.MarthaStewart.com

Both the grated carrots and the sour cream in this savory quick bread, make for a very moist crumb.  And for the incredible flavor? Melted butter and salty Asiago cheese are the culprits on that front. Not only do you add tasty, grated Asiago cheese into the carrot bread’s batter, but you also sprinkle some on top of the bread (along with almonds) for a toasted crunchy exterior.  A wonderful quick bread that is a perfect accompaniment to a bowl of soup, or a light dinner or brunch menu.

(To view this recipe, click on the following link: https://www.marthastewart.com/1521155/carrot-asiago-bread)

Kalamata Olive & Pine Nut-Crusted Rainbow Trout

March 11, 2025 No comments

Everything about this dish is inspired by classic flavors from the Mediterranean.  Flaky trout fillets are coated in a topping of fresh oregano, lemon zest, chopped black olives and buttery pine nuts, baked and then served over a colorful vegetable sauté of squash, Swiss chard and roasted cherry tomatoes.   A squeeze of lemon juice both on the cooked fish and on the veggie sauté adds a last minute ‘brightness’ to the entire dish.

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

‘Fig & Greens Salad’

March 10, 2025 No comments

Recipe Courtesy of Cooking Light Magazine

I love serving this unique salad on the side of grilled lamb chops. Something about the combination of the sweet figs and carrots really pairs beautifully with the taste of the lamb.  Also present in this healthy dish are protein-packed chickpeas, cayenne-toasted walnuts and some peppery arugula greens.  The entire mélange is flavored last minute with a drizzle of a simple honey-balsamic vinaigrette for tang.

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

Blackberry Crème Brûlée with Cassis

March 9, 2025 Comments: 2

Recipe Courtesy of DairyGoodness.ca

Recipe Courtesy of DairyGoodness.ca

A classic crème brûlée is just about as decadent as decadent gets.  A creamy baked custard topped with a crunchy layer of torched sugar…who doesn’t like that?  My favorite thing about a crème brûlée is not only its elegance, but its versatility.

 If you are a lemon fan, add in some lemon zest and juice; if you are a chocolate fanatic, add in some melted chocolate of your choice; if you have some berries on hand, add them into your baking dishes before you pour in the custard mixture.  That is what I did here–plump, sweet blackberries add a perfect sweetness to the custard.  And because I love the pairing of blackberries with crème de cassis liqueur (a black currant liqueur), I added that plus some vanilla extract into the custard base as well.

(To view this recipe, click on the following link: https://www.dairygoodness.ca/recipes/blackberry-creme-brulee/)

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