Author Archive

Pasta cooked on the grill

Tuesday, June 23rd, 2015

There are no bounds to the foods that I will cook on the grill. I love the smoky flavor that the grill gives food and I avoid using my stove or oven in the summer. This pasta dish is really easy and scrumptious.


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Shaved Summer Squash Salad

Tuesday, June 23rd, 2015

I love to take advantage of summer squash while it is in abundance in our baskets, at farmer’s markets or from friends who are eager to get rid of their bumper crop.  Wherever you are getting your summer squash fix, they are perfect for blending with other ingredients or in very simple preparations because of their subtle flavor.

This salad is perfect on a hot evening when a cheesy or fried squash dish just won’t do.


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Kasundi… ketchup’s Indian cousin

Thursday, June 18th, 2015

I’m not a big fan of normal ketchup.  I know, I’m weird but I don’t even keep it in my house.  I just find that it is generally oversweet and can overpower the flavors of whatever you are putting it on.

With that being said, I think that Kasundi is fabulous and makes up for ketchup’s shortcomings.  Katsundi is an Indian chutney that comes in a lot of different varieties.  I like this hot tomato based kasundi.  It combines tomato, vinegar and a lot of delicious spices into one flavor that is sweet, spicy and fun.  I slather this on everything when I make a batch.


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Fruit salad with yogurt dressing

Thursday, June 18th, 2015

I just love summer produce! All of my favorite fruits are at their prime in the summer so I take advantage during the season. This recipe works well with whatever fruits you have on hand so substitute pretty much anything. Everyone will love this delicious fruit salad tossed with a delicious honey-yogurt sauce.


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Curried Broccoli Salad

Thursday, June 18th, 2015

In the summers, I try to keep my cooking as simple and cool as possible.  During this time of year, we eat a lot of raw fruits and vegetables and salads.  This salad is delicious, simple and totally versatile so you can use ingredients that you have on hand.  I paired broccoli with peanuts but cashews or sunflower seeds would be fantastic too.


Curried Broccoli Salad

Ingredients

  • 2 T mayonnaise (or greek yogurt)
  • 1 t curry powder
  • 1/4 t cumin
  • dash cayenne
  • salt & pepper to taste
  • 1 t olive oil
  • 2 C broccoli florets
  • 1/4 C peanuts

Instructions

  1. Combine the first 6 ingredients in a small bowl.
  2. Add the broccoli and peanuts to a large bowl and toss with the dressing that you made in step 1.
  3. This salad can be prepped in advance and refrigerated or served immediately at room temperature.

Spicy Strata Recipe

Tuesday, June 2nd, 2015

My husband’s favorite ingredient is jalapeños. He looks for an excuse to eat them (usually raw) with nearly every meal. Sometime I beat him to the punch and cook with them. I had a loaf of bread that was starting to get stale so I made this fantastic strata. Stratas need a few hours for the egg to soak into the bread so I usually put it together the night before then just pop it in the oven. (more…)

Broccoli takes center stage in this pesto

Tuesday, June 2nd, 2015

I absolutely love a good pesto. Most often, pesto is made with basil but it totally doesn’t have to be the star. The broccoli took the leading role in this dish. I paired it with some feta that I bought at the farmers market and a little lemon juice kept it tasting fresh for a great spring dinner.

Broccoli Pesto

Ingredients

  • 12 oz pasta
  • 3 links Italian sausage, sliced into 1/4" coins
  • 1 lb broccoli, trimmed and cut
  • Salt and fresh ground black pepper
  • 1 T olive oil
  • 1/2 large onion, diced
  • 2 cloves garlic, minced
  • 1 lemon, juiced and zested
  • 1/4 C feta cheese
  • Parmesan cheese to serve

Instructions

  1. Cook the pasta according to the package instructions. When cooked, reserve 1/4 C of the water then drain pasta and set aside.
  2. Steam the broccoli until it is bright green. Season lightly with salt and pepper.
  3. Heat a drizzle of olive oil in a large sauté pan. Cook the sausage. Once cooked, transfer to a paper towel.
  4. Add the onion and garlic to the pan. Once it starts to soften, add the broccoli. Cook until the onion starts to turn translucent. Pour in the lemon juice and simmer for a couple minutes.
  5. Transfer broccoli mixture to a blender or food processor and add 1/4 cup of the feta cheese and the 1/4 cup pasta water. Puree until it is as smooth or chunky as you prefer.
  6. Taste and add any necessary additional salt and pepper. Toss the pesto, pasta and sausage together. Top with some Parmesan to serve.

Celebrate Pi Day with breakfast Asparagus Pie!

Saturday, March 14th, 2015


I love to celebrate pi day by eating pie for breakfast!  In previous years, I’ve had banana cream pie, chocolate pie, or apple pie.  I decided to go a little more adult route this year and celebrate the asparagus that is abundant in my fridge right now.  When my daughter saw breakfast she was disappointed that it wasn’t “real pie” but then inhaled it and asked for seconds.

Okay so this is probably technically a quiche but I’m not going to be so serious about such things.  Once you try it, I think we can agree that it is delicious cheesy asparagus goodness. (more…)

Refreshing Cucumber Salad

Monday, March 9th, 2015


This is my daughter’s favorite salad, she literally licks the plate clean when I make it.  I love it because it is crisp and refreshing and comes together easily.  The combination of flavors is really nice – the sweetness from the sugar, tartness from vinegar, a little salt and a hint of spice. (more…)

Wonton Taco Rolls

Sunday, March 8th, 2015


I have been really geeking out on making plans for my Asian pack.  So many yummy options, so little time.  I finally executed some of those ideas tonight.  This was a great week night dinner because it came together quickly and the result was delicious.  It was so good that my five year old was angry that she got two and her dad put SEVEN (yes, seven) on his plate.  She quickly snatched two from his plate for herself.

In addition to being easy and scrumptious, this recipe is really adaptable.  A lot of times I feel like I don’t make “recipes”, I just have concepts that I use to fit whatever ingredients I have on hand.  This is one of those “recipes”.  I am just laying the framework but it is super flexible.  I used ground turkey because I had it in the fridge but any ground or shredded meat would be splendid and I used bell pepper because I needed to use them up but any number of vegetables would be fantastic (carrots, celery, peas, etc). (more…)