For those days when your schedule is overloaded, Busy Night Baked Lemon-Caper Salmon can be on the table in less than 30 minutes from when you open the refrigerator! We all have those days (weeks!) where the thought of making dinner is overwhelming – those days that are so busy, you barely have time to… Read more »
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 »
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 »
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 »
Who doesn’t love mashed potatoes? Everyone has their favorite way to prepare them – cream or milk, how much butter, herbs or not, garlic?, etc. This recipe is my basic, go-to recipe when serving mashed potatoes with our Boeuf Bourguignon (recipe is in A Well-Seasoned Kitchen®) or other fairly rich or robust entrees. I have reduced… Read more »
Boned pork loin chops are dusted with a spicy rub of paprika, brown sugar, garlic powder, onion powder and three different ground peppers in these Spicy Pork Chops! They are served with a tangy, colorful, garlic-y Chimichurri Sauce alongside. Chimichurri, a sauce from Argentina usually served with meat, is typically made with parsley, garlic,… Read more »
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.
What’s not to love about jumbo shrimp stuffed with creamy, delicious blue cheese?