Spaghetti and Beetballs with Kale and Lemon Butter

I ran into my friend Meghan the other day and she said she made this Spaghetti and Beetballs with Kale and Lemon Butter for her daughter, who is vegan. Beets are one of my very favorite things to eat, especially if they are pickled, and even for breakfast. Admittedly, this recipe is in the completely bizarre category, but I have to say it was delicious (even my husband liked it). The recipe calls for vegan butter and parmesan and gluten-free pasta. I did not use vegan anything, but if you happen to be vegan you will love everything about this. Suspend your disbelief and give it a try.

By Leslie Blythe

  • Prep: 15 mins
  • Cook: 25 mins
  • Yields: 2 Servings

Sautéed Asian Broccoli Slaw

This Sautéed Asian Broccoli Slaw is very easy and fast to prepare. Broccoli slaw is made from peeled and grated broccoli stems, carrots and red cabbage. Truth be told, I use it in stir-fry dishes all the time at the school I cook for. The kids have no idea they are eating broccoli and they love it.

By Leslie Blythe

  • Prep: 5 mins
  • Cook: 10 mins
  • Yields: 4 - 6 Servings

Shabu Shabu

What is shabu shabu? It’s a Japanese hot pot, featuring paper-thin slices of meat and fresh vegetables cooked together in a large open pot.The best thing about shabu shabu is that the ingredients can be customized to your own taste and preferences, from a wagyu beef to healthy vegetables.

By Leslie Blythe

Nigella’s Cocktail Sausages

Nigella's Cocktail Sausages have sesame oil, honey, and soy sauce which give them a sweet-savory stickiness that makes this hors d'oeuvres not last long. It's a very easy appetizer or snack to make for any party.

By Leslie Blythe

  • Prep: 5 mins
  • Cook: 30 mins
  • Yields: 8 - 10 Servings

Sticky Toffee Banana Cake

I happen to have a ton of bananas. I stumbled upon this recipe for Sticky Toffee Banana Cake, which is an excellent way of using them. This cake has amazing banana flavor and is topped with a rich, sticky and creamy toffee sauce. It's just too good to be true!

By Leslie Blythe

  • Prep: 20 mins
  • Cook: 35 mins
  • Yields: 10 - 12 Servings

Parmesan Asparagus and Butter Beans

I happen to love Butter Beans, which are large, flat and yellow/white variety of lima beans. I usually like them plain, but the combination of parmesan and asparagus really works. This Parmesan Asparagus and Butter Beans is ready in 10 minutes and makes a great side for chicken or fish.

By Leslie Blythe

  • Prep: 5 mins
  • Cook: 5 mins
  • Yields: 4 Servings

Orange French Toast

This Orange French Toast is incredible. It's golden on the outside and super soft in the middle, with subtle flavors of orange and cinnamon. It's topped with an orange marmalade syrup. 

By Leslie Blythe

  • Prep: 5 mins
  • Cook: 5 mins
  • Yields: 2 Servings

Amarena Cheesecake

The Amarena cherry is a small bitter dark colored Italian cherry grown in Bologna and Modena, Italy. It is usually bottled in syrup and used as a decoration on desserts.

These luscious and intensely flavorful amarena cherries can be used in place of any dish that requires ordinary candied cherries. You will find no end to using them. Use them for toppings, over pancakes, ice cream, dessert, champagne and even a glass of seltzer. My husband made this cheesecake recipe which came attached to the jar.

By Leslie Blythe

  • Prep: 15 mins
  • Cook: 1 hr 15 mins
  • Yields: 6 - 8 Servings

Pastéis de Nata (Portuguese Egg Tarts)

I was watching the Portugal episode of Somebody Feed Phil. I love Phil. Anyway, while eating his way through his trip he kept eating Pastéis de Nata, which is a specialty all over Portugal. They are little egg tarts with a cinnamon flavored custard nestled in a flaky puff pastry crust. I had to try them. There a very few Portugese Bakeries in Los Angeles, but I found Natas Pastries in Sherman Oaks. The beautiful tile covered walls made me feel like I was in Europe. We actually had a wonderful lunch there and then had these little custard tarts. Needless to say, I must go back VERY soon.

By Leslie Blythe

  • Prep: 20 mins
  • Cook: 20 mins
  • Yields: Makes 48 tarts

Vermouth Dressing

Some wine enthusiasts claim that the vinegar in salad dressing is detrimental to a glass of wine.  As it is unthinkable to stop drinking wine during the salad course, the vinegar has to go. This Vermouth Dressing is savory, salty and tart. Personally, I never let anything get in the way of drinking wine with a meal and like nothing better than a salad with vinaigrette and a glass of wine.

By Leslie Blythe

  • Prep: 5 mins
  • Yields: Makes 1½ cups