Cooking Method: Assembling

Poke Bowls

Poke is a raw fish salad served as an appetizer or main course in Hawaiian cuisine. Be sure to use fresh, sushi-grade tuna for the very best flavor. The topping options are endless. I made it with avocado and baby cucumbers.

By Leslie Blythe

  • Prep: 20 mins
  • Yields: 4 appetizer servings

French Lentil Salad with Goat Cheese and Walnuts

Lentils are highly nutritious. When it comes to affordable healthy eating, lentils are your new best friend. French Lentil Salad with Goat Cheese and Walnuts is the perfect thing to make for snacks and lunches just about every day. This salad holds up well in the refrigerator for a few days.

By Leslie Blythe

  • Prep: 15 mins
  • Cook: 20 mins
  • Yields: 4 - 6 Servings

Limoncello Tiramisu

One of my daughter Grace's favorite desserts is Tiramisu. I wanted to try something new. I made this Limoncello Tiramisu - actually that is a lie. My husband made it. I bought the ingredients and he threw it together. The hardest part about making Tiramisu is finding the @&%#$! ladyfingers! It's super lemony and delicious.

By Leslie Blythe

  • Prep: 6 hrs
  • Yields: 10 Servings

White Grapefruit Tiramisu

White Grapefruit is a fresh, citrusy spin on the traditional Italian dessert.This light and fluffy White Grapefruit Tiramisu is made with Layers of grapefruit soaked ladyfingers, silky smooth mascarpone, and cream.

By Leslie Blythe

  • Prep: 15 mins
  • Yields: 6 Servings

Crunchy Toffee Buckeyes

I was watching the Valerie Bertinelli cooking show and saw her make these Crunchy Toffee Buckeyes and given the fact that I was born in Cleveland Ohio, I thought I better try them. They are really good, but insanely sweet. The photograph doesn't exactly do them justice!

By Leslie Blythe

  • Prep: 35 mins
  • Yields: Makes 32 buckeyes

Santa Fe Corn Salad

This Santa Fe Corn Salad is easy to throw together and is perfect for a side dish or lunch meal. This summery salad is a crowd-pleasing, make-ahead recipe that everyone loves.

By Leslie Blythe

  • Prep: 10 mins
  • Yields: 4 Servings

Fresh Fig, Burrata with Basil and Balsamic Glaze

Fresh Fig, Burrata with Basil and Balsamic Glaze is what you make when you have a fig tree with ripe figs and burrata. I served this and people were hesitant until they tried it. Let's just say it was gone in a flash.

By Leslie Blythe

  • Prep: 10 mins
  • Yields: 4 Servings

Chicken & Broccoli Salad with Lemon Poppyseed Dressing

This Chicken & Broccoli Salad with Lemon Poppyseed Dressing is a great salad to serve on a hot summer's night. I've always loved things you can made ahead.

By Leslie Blythe

  • Prep: 20 mins
  • Yields: 4 - 6 Servings

Grilled Chicken and Soba Noodles with Miso Vinaigrette

This Grilled Chicken and Soba Noodles with Miso Vinaigrette is from Cooking Light Magazine and is perfect for a warm summer evening. You can make the whole thing ahead of time and eat it chilled with a lovely glass of wine.

By Leslie Blythe

  • Prep: 20 mins
  • Cook: 20 mins
  • Yields: 4 Servings

Radish Crostini with Lemon Cheese Spread

Radish Crostini with Lemon Cheese Spread makes a great hors d'oeuvres for a party. It's light, lemony and very refreshing.

By Leslie Blythe

  • Prep: 15 mins
  • Yields: 4 Servings