Green Pea, Basil and Mint Crostini

August 31, 2017

The recipe for these delectable Green Pea, Basil and Mint Crostini came to me from good friend Missy Glauch. Peas, basil, mint, jalapeño pepper, ricotta cheese and olive oil are quickly blended together in a food processor or blender. After seasoning with salt and white pepper, this vibrantly green pesto-like mixture is spread on toasted… Read more »

Goat-Cheese-Pesto-and Tomato-Crostini

Goat Cheese, Pesto and Tomato Crostini

May 16, 2017

These little crostini bites are colorful, beautiful and super easy to prepare. Festive red tomatoes top vibrant green pesto, making the dish bright and appealing. As always, the quality of the ingredients is the key to this simple recipe. When tomatoes aren’t in season, I substitute grape or cherry tomatoes for the romas, as the… Read more »


Fast, 4-ingredient Cheesy Crab Dip

January 21, 2017

Robert and I both love lump crabmeat. He makes killer crab cakes, and I like to make our Seafood Lasagna (in my cookbook A Well-Seasoned Kitchen®) as well as various crab dips and canapés. This recipe is a favorite, because not only is it chock-a-block full of yummy flavors, it is super easy and fast… Read more »


Mexican Black Bean, Tomato and Corn Salsa

July 22, 2016

I’m always looking for fun, new dishes to prepare that utilize local fresh produce. Here in Denver, at our summer farmers’ markets I find lots of juicy tomatoes, sweet corn (from Olathe, CO), jalapeno peppers, all kinds of onions, and flavorful cilantro. One evening, I was preparing a Mexican dinner and wanted a different side… Read more »

Pimiento Cheese Spread

April 6, 2016

Mom loved pimiento cheese and made it often, sometimes just for our family to enjoy. She never measured the ingredients, just mixed them to taste. This is my version of her “recipe”. I add cayenne pepper to give it a little kick. Note that it’s important to use a good quality Cheddar cheese with lots… Read more »

Prosciutto, Fig and Goat Cheese Tarts

December 3, 2015

For one of Robert’s birthdays, I created this easy, make-ahead recipe and it was a winner. The salty prosciutto and sweet fig spread pair beautifully — especially when topped off with tangy goat cheese. Note that you need to start preparation several hours in advance, as they must be frozen before baking. Save Print Prosciutto,… Read more »

Feta Mousse

April 22, 2015

I am in love with the Feta Mousse appetizer at the local restaurant Charcoal here in Denver. The feta flavor is well balanced, and the consistency of the dish has just the right amount of creaminess. One night I was channeling my mother and did what she always used to do when she loved a… Read more »

Toasted Bagels with Egg Salad & Smoked Salmon

January 6, 2015

Robert loves egg salad and smoked salmon, so putting them together in an open-faced sandwich for his breakfast one Sunday morning was a no-brainer. Making egg salad is not an exact science; it depends on the size and freshness of your ingredients. My proportions are a good place to start; add more mustard for more… Read more »

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Benedictine Cheese Canapés

May 2, 2014

Mom was raised in Louisville, Kentucky, and as a result, Derby Day is a major holiday for our family! We partake in all the traditional Kentucky items including Corn Pudding, Country Ham, Derby Pie and, of course, our family’s special recipe for Mint Juleps (all these recipes are in our cookbook). This recipe for Benedictine… Read more »

Country Ham Cheese Spread

January 15, 2013

Mom’s favorite way to use up leftover country ham was in a spread with cream cheese – just two ingredients, that’s it! While her simple method is delicious, I decided to jazz it up a bit by adding a whopping two more ingredients – a bit of mayonnaise and some chopped fresh chives. Instead of… Read more »

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