Broccoli, Mushroom, Spinach and Cheese Pasta is a sophisticated and healthier vegetarian version of mac ‘n cheese, using Fontina and Parmesan instead of Cheddar cheese. This Broccoli, Mushroom, Spinach and Cheese Past is super versatile, combining broccoli, sliced mushrooms, shallots, spinach and my favorite ingredients: Parmesan and Fontina cheeses, all deliciously baked with whole wheat… Read more »
Artichoke and Chicken Chowder is a hearty, satisfying bowl of deliciousness! After a fun morning of snowshoeing in the beautiful Colorado mountains, our good friend Wendy Bergen treated us to a scrumptious lunch at her beautiful mountain cabin. We had worked up quite an appetite, after trekking several miles in the spring snow. Since Wendy… Read more »
I wasn’t sure at first whether to put this recipe on the website or not, then I made it one more time for Robert, who said I was crazy not to post it. Salisbury Steak is a classic dish that I remember eating as a kid, that is still just as delicious today. And, it’s… Read more »
October 15, 2014
You know the difference between a white button, cremini and shiitake, but do you know how to keep mushrooms at their freshest? Mushroom care begins the moment you arrive home from the grocer. If your mushrooms are loose, transfer them to a paper bag with the top loosely folded over. You’ll then want to get… Read more »
Spinach and Mushrooms with Cheese Dumplings are an unusual and super flavorful vegetarian entrée. Robert and I are trying to eat healthier, which often includes a light vegetarian entrée, like this recipe for Spinach and Mushrooms with Cheese Dumplings. Cubes of cheese are encased in wonton wrappers, briefly boiled then sautéed in soy sauce and… Read more »
Eggplant Parmesan with Sausage, Mushroom and Olive Marinara Sauce is make ahead comfort food at it’s best! My husband Robert has been known for his delicious Eggplant Parmesan for longer than I have known him. I have been bugging him to give me the recipe so I could share it with you all, but since… Read more »
I love asparagus, and am always trying new ways to serve them. One summer I created this recipe that combines sautéed mushrooms together with the roasted asparagus recipe from our cookbook, A Well-Seasoned Kitchen. Now that asparagus is coming into season, I’m going to make this recipe again this week!
Below I offer you one of my morning favorites – the omelet. There are infinite ways to make this dish, and I’m giving you two of my go-to recipes. You’ll notice right away that both of these omelet recipes call for egg whites – and only one whole egg total. By cooking just the egg… Read more »
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).
A delicious salad, most of which can be prepared ahead. This recipe is very versatile in that you can add additional ingredients including chopped bacon, roasted almonds or pine nuts to suit your fancy.