Lemon-Basil Tahini Dressing

Lemon-Basil Tahini Dressing is creamy, nutty, tangy, versatile – and super delicious! This Lemon-Basil Tahini Dressing was inspired by a trip to Greece with my husband Robert. We both loved the Greek food so much that I came home and soon started playing around with creating various Greek-inspired dishes. This scrumptious Lemon Basil Tahini Dressing… Read more »

bowl of Cannellini Dip with Truffle Oil on a board with pita chips

Cannellini Bean Dip with Truffle Oil

Woodsy, earthy truffle oil is the perfect complement to nutty and mild cannellini beans in this elegant, easy and impressive Cannellini Bean Dip with Truffle Oil. Years ago, my first trip to Italy took me to Rome and Umbria, together with my childhood best friend (and travel agent extraordinaire) Katey Hartwell. It just so happened… Read more »

Oven Roasted Rainbow-Colored Carrots with Serving Pieces

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 »

Spicy-Southwestern-Shrimp-Hot-Appetizer-recipe

Spicy Southwestern Shrimp Appetizer

Spicy Southwestern Shrimp Appetizer – a super easy and flavorful alternative to traditional shrimp cocktail for your next gathering! I love serving shrimp as an appetizer – because, who doesn’t like shrimp? Shrimp cocktail – chilled cooked shrimp served with a horseradish-spiked cocktail sauce on the side – is always a great, standard appetizer that… Read more »

Cannellini-bean-bruschetta-recipe

Cannellini Bean Bruschetta

Cannellini Bean Bruschetta – earthy, flavorful, easy to prepare and beautiful on the plate! I served these Cannellini Bean Bruschetta as a first course to some vegetarian friends of mine in Amsterdam, and they were a big hit. Deceptively simple, yet delicious! A four-ingredient purée of cannellini beans, garlic, lemon juice and olive oil is… Read more »

Oval white dish filled with Lemon-Dijon Green Beans with Caramelized Shallots

Lemon-Dijon Green Beans with Caramelized Shallots

Lemon-Dijon Green Beans with Caramelized Shallots is an easy and impressive side dish that pairs with most entrées and is perfect for buffets, potlucks or picnics. The deep, rich sweetness of caramelized shallots are the perfect match for roasted green beans tossed in a light sauce of olive oil, lemon juice and Dijon mustard. The… Read more »

parchment paper filled with Roasted Fresh Tomatoes

Roasting Fresh Tomatoes

Delicious tomatoes in the dead of winter? Why, yes – roasting fresh ones is the key. Do you love fresh tomatoes in your salads, but are frustrated by the lack of flavor and bland color of out-of-season (or store-bought) tomatoes? Well, look no further! I have found that roasting Italian (or Roma or plum) tomatoes… Read more »

roasted chicken sausage and butternut squash in a green baking dish

Roasted Chicken Sausage and Butternut Squash

A favorite fall-flavored recipe in our house is my quick and easy Roasted Chicken Sausage and Butternut Squash. Roasted Chicken and Butternut Squash is a satisfying and flavorful dish that’s perfect when squash is in season and I’m trying to use the last of my garden herbs before the first snowfall. You can purchase a… Read more »

Prosciutto Wrapped Asparagus

Easy and elegant, Prosciutto Wrapped Asparagus is the perfect make ahead side dish you can pop in the oven 10 minutes before serving! I love asparagus, especially when it’s roasted! It’s a great side dish that goes well with almost any entrée. I’m always looking for new ways to serve it, and one day came… Read more »

asparagus-mushrooms-recipe

Sauteed Mushrooms and Roasted Asparagus

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!  

Lee Clayton Roper

Welcome!

I’m Lee Clayton Roper, and I’m passionate about making cooking and entertaining easy, elegant and fun. Here you’ll find scrumptious recipes, helpful tips and seasonal menus that will spark inspiration in your kitchen!
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