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… 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 »
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
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 »
Lemon-Dijon Green Beans with Caramelized Shallots
The deep, rich sweetness of caramelized shallots are the perfect match for these roasted green beans tossed in a light sauce of olive oil, lemon juice and Dijon mustard. The beauty of this dish is it can be served hot or at room temperature, making it perfect for buffets, potlucks or picnics. Delicious with our… Read more »
Roasting Fresh Tomatoes
Delicious tomatoes in the dead of winter? Why, yes! Do you love fresh tomatoes in your salads, but are frustrated by the lack of flavor and bland color of out-of-season tomatoes? Well, look no further! I have found that roasting Italian (or Roma) tomatoes concentrates the flavor and brings out their beautiful deep red tones…. Read more »
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… Read more »
Prosciutto-Wrapped Asparagus
This morning The Denver Post featured a review of a cooking class I conducted last week at the Denver Botanic Gardens. The class, “Appetite for Seduction”, had a Valentine’s Day theme, and provided a turn key menu for a romantic dinner. You can read the article here, and all the recipes are shared there except… Read more »
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!
Spinach Basil Pesto Recipe
This recipe is my all time favorite pesto. It is adapted from the wonderful author and syndicated columnist Diane Rossen Worthington’s recipe in her cookbook, A Taste of Summer. It is delicious on pasta, in our Smoked Salmon Chopped Salad, on pizza, and in a goat cheese torte.
