Cranberry and Golden Raisin Relish
Refreshing and colorful, this no-cook Cranberry and Golden Raisin Relish is the perfect complement to your Thanksgiving turkey, is super easy to prepare and can be made up to 2 weeks before Thanksgiving! This Cranberry and Golden Raisin Relish recipe is from my Aunt Bobbie, who found it in one of her favorite cookbooks,… Read more »
Sourdough English Muffins
These Sourdough English Muffins are surprisingly easy to prepare, and ever so much better than store bought! I have loved English muffins since I was a little girl. Mom used to serve them several different ways – she would toast them up with butter and her homemade jam for breakfast, or even broil them… Read more »
Roasted Zucchini Custard
Roasted Zucchini Custard is an easy and flexible way to prepare zucchini, that can be a served as a light brunch/lunch entrée or as a side dish! OK, who doesn’t love zucchini? And with all the zucchini overflowing out of our vegetable gardens, at the farmer’s market, and even our favorite grocery stores this time… Read more »
Cauliflower with Parmesan Cheese Sauce
Grilled or broiled Cauliflower with Parmesan Cheese Sauce is a scrumptious, easy and impressive side dish! We recently returned from a super fun month on the road camping in our airstream trailer. So, lately I’ve been inspired to post recipes that I’ve created over the years while camping, where most of what I cook… Read more »
Carrot, Radish and Sweet Pea Salad with Lemon-Basil Vinaigrette
Spring is here – time for colorful, flavorful salads like this Carrot, Radish and Sweet Pea Salad that is paired with a delicious Lemon Basil Vinaigrette. Ingredients coming into season in the Spring are some of my favorites – especially carrots, radishes and sweet peas. Colorful, crunchy, and flavorful, they add depth and texture… Read more »
Oven Roasted Carrots
Oven Roasted Carrots are a scrumptious, easy to prepare side dish that provides lots of color on the plate! Often when I’m creating a menu, one challenge is finding a side dish that adds color to the plate – especially a bright color, like red or orange. After all, Mom always said that we eat… Read more »
Pumpkin with Apple-Cashew Stuffing
So, is this Roasted Pumpkin with Apple-Cashew Stuffing not absolutely beautiful? And, it’s delicious and healthy, too! I love pumpkin anything – pie (recipe in my cookbook A Well-Seasoned Kitchen®), muffins (also in A Well-Seasoned Kitchen®), Tart, etc. My new favorite pumpkin dish is the recipe I’m sharing with you today, Roasted Pumpkin with Apple-Cashew… Read more »
Broccoli with Bacon and Walnuts
Broccoli with Bacon and Walnuts – an easy, elegant, colorful side dish to accompany most any entrée. My husband Robert and I both love broccoli, and I’m always experimenting with new and different ways to prepare it. I think just about any food tastes great with bacon, so one night I came up with this… Read more »
Roasted Root Vegetables
I love Roasted Root Vegetables, and this recipe doesn’t disappoint – easy to prepare, great flavor and beautiful on the plate. I love roasted vegetables of any kind. In fact, in my first cookbook, A Well-Seasoned Kitchen®, there is a page that provides directions on how to roast everything from asparagus to green beans to… Read more »
Veggie Fries with Lemon-Garlic Aioli
Veggie Fries with Lemon-Garlic Aioli are a wonderful alternative to French fries. Veggie Fries – large Portobello mushroom and zucchini wedges are dusted with flour, dipped in beaten egg, coated with a mixture of Italian breadcrumbs and fresh Parmesan cheese, and then fried until crispy and golden brown. They pair beautifully with a lemon and… Read more »
