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Chocolate Chip Cookies
I love the durability of chocolate chip cookies. You can freeze the dough unbaked shaped into balls and bake a few as you want to enjoy them. Or you can bake the whole batch and freeze the excess and heat the cookies in a toaster oven for that freshly baked experience.
Chicken with Mustard Sauce and Asparagus
In the classic French tradition I like to serve this dish with a simple side of asparagus, but the mustard sauce is delicious with any vegetable and really good with tiny roasted new potatoes.
Lamb Chops with Apricot Feta Salad
The lemon and oregano on the lamb make a nice acidic counter point against the creaminess of the feta and the fruity tartness of the apricots with the exotic hit of the curry in the mustard.
Fava Bean Spread
This is one of my all-time favorite recipes to take to parties.
Tuscan Melon Soup with Prosciutto
Since we’ve had a hot spell recently I started reminiscing about a cold melon soup that I saw Julia Child make on her show decades ago. Or it might have been Jacques Pepin…not sure which but no matter who the cook was I remember it had shallots and white wine in it.
Grilled Steak Salad with Celery and Arugula
I love the classic Italian dish of grilled steak over arugula with shaved parmesan.
Almost Paleo Almost Vegan Definitely Gluten Free Coconut Shortbread
It’s almost Paleo because Paleo’s don’t eat sugar…so I’m thinking the coconut sugar isn’t strictly Paleo. Almost Vegan because of the bittersweet chocolate…although you can buy Vegan chocolate…and the gluten free comment speaks for itself.
Chocolate Coconut Cookies
I wanted to try coconut sugar’s caramel-like flavor in a chocolate cookie.
Sour Cream Softies
This is an old family favorite. I’m sure the original recipe came from the Pillsbury Bake-Off cookbook series. They were my mothers constant companion when it came to baking.
Pork and Cheese Stuffed Sweet Potatoes
These are easy to make and can be made ahead.
Mom’s Lemon Cream Puffs
Filling 5 egg yolks 1/3 C sugar 2 large lemons, juice and zest 2 T butter 1 C heavy whipping cream ½ C powdered sugar 1 t vanilla extract Puffs 1 C water ¼ C [...]
Shrimp Ouzo
1 pound shrimp, peeled and deveined 1 T olive oil 1 fennel bulb, trimmed, sliced thin 2 T Ouzo 1 C tomato or marinara sauce Salt and Pepper to taste 2 oz crumbled ricotta salata [...]
Chicken Roasted with Figs and Honey
Chicken Roasted with Figs and Honey8 chicken thighs 1 clove garlic 2 T honey 1 t Dijon mustard ¼ C apricot vinegar (substitute any fruit vinegar or lemon juice) ¼ C toasted almond oil (substitute [...]
Apple Clafouti
4 apples peeled, cored, and sliced thin (used Granny Smith and Golden Delicious) Juice ½ lemon 1 cube butter, melted and browned, set aside to cool plus more to butter the pan ½ C milk [...]
Raw Ginger Lentil Salad
1 C red lentils 1 corn cob (if corn is in season, if not use another vegetable) 2 green onions, sliced 1 carrot shredded ¼ C almond oil ½ t chopped fresh ginger 1 T [...]
Zucchini Noodle Salad
4 large zucchini washed, stemmed end removed 1 pound Romano beans, trimmed, cut into 1/2 inch pieces, blanched and cooked 1/4 C chopped toasted pistachio nuts, chopped 2 oz crumbled feta cheese salt and pepper [...]
Vegetable Smoothie & Sweet Vegetable Juice
Vegetable Smoothie Coconut Water 2-3 handsful of kale slaw (shredded kale with bits of carrots and cabbage sold at Whole Foods) 1 slice peeled avocado ½ a peeled cucumber Sliver of lemon Splash of Lemongrass [...]
Orange Granita
6 oranges 2 C orange juice 1/3 C simple syrup* 2 T orange liqueur Wash the oranges. Using a microplaner zest three of the oranges. Juice all six oranges and combine with the orange juice [...]