Quick Eggplant and Mushroom Pappardelle

February 28, 2017

A super easy pasta dish to prepare on a busy day, this Quick Eggplant and Mushroom Pappardelle from my husband Robert is a crowd-pleaser! My fabulous, smart, handsome, supportive husband, Robert also loves to cook. (Yes, he is pretty perfect!) Robert’s maternal grandparents came from Italy and he grew up enjoying big traditional Italian Sunday… Read more »


Tex-Mex Fondue

February 1, 2017

Tex-Mex Fondue – mom’s recipe that is a Southwestern twist on the traditional cheese fondue dish – replacing the kirsch with tequila and adding cilantro and jalapeno peppers. Fondue was a family favorite growing up — cheese, beef and tempura style. It’s great fun for kids as it’s so active. Dad was always stealing everyone… Read more »

Roasted Root Vegetable Pot Pie

November 2, 2015

As a fan of all root vegetables, I love to make this dish on a cold winter night. When prepared properly, root vegetables are delicious — and good for you too! In this recipe, roasting enhances the sweetness of the carrots, turnips and celery root. The caramelized root vegetables are then blended with a tangy… Read more »

Broccoli, Mushroom, Spinach and Cheese Pasta

March 14, 2015

This vegetarian pasta dish is very flexible. As indicated in the variation below, you can use lots of different vegetables and cheeses to suit your taste. I love the combination of the broccoli, spinach, mushrooms, Parmesan and Fontina cheeses that are in the original recipe, but I also switch it from time to time for variety!  


Spinach and Mushrooms with Cheese Dumplings

June 19, 2013

Robert and I are trying to eat healthier, which often includes a light vegetarian entree like this dish. Cheese dumplings are quickly and easily prepared and served over a bed of spinach, mushrooms and carrots that have been sautéed in sesame oil. We also like to add in brown rice. Virtually any type of medium to… Read more »


Zucchini Timbales with Mushroom Sauce Recipe

September 23, 2011

Another delicious recipe to take full advantage of the vast amount of zucchini and various fresh mushrooms at the farmer’s market this time of year. Inspired by a Julia Childs’ recipe, this dish can be made vegetarian, or with ham (see “Variation” on the bottom).  

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