February 1, 2018
Roasted Eggplant, Zucchini and Red Pepper – flavorful roasted fresh vegetables are layered with pesto and Fontina cheese and then baked. One night while living in Amsterdam, two guests at one of my dinner parties were vegetarian. I created this recipe especially for them – and they loved it. A block from my house was… Read more »
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 »
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 »
November 2, 2015
Carrots, turnips and celery root are roasted, combined with caramelized shallots and fresh herbs, tossed in a creamy Parmesan sauce and then topped with puff pastry. Comfort food at its best! As a fan of all root vegetables, I love to make this dish on a cold winter night. When prepared properly, root vegetables are… Read more »
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!
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 »
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).