Tomato & Italian Sausage Risotto

This Tomato and Italian Sausage Risotto is made by cooking the arborio rice in broth, adding half a cup at a time, until it is creamy and al dente. The Italian sausage is cooked separately and then added to the risotto along with the Parmesan cheese. The risotto is then stirred until it is heated through and the flavors are combined. I love it when there are leftovers the next day. I always make arancini, which Italian rice balls that are stuffed with mozzarella, coated with breadcrumbs, and deep fried.

By Leslie Blythe

Vegetable & Goat Cheese Tart

I am in Connecticut for a while staying with my mom. I found a fabulous little farmers market super close by at the Stamford Museum & Nature Center. I bought some vegetables and decided to make this Vegetable & Goat Cheese Tart. This tart is very versatile. You can use any combination of vegetables. You can make one big one or individual tarts. I used herbed goat cheese, cherry tomatoes, zucchini, yellow squash, and asparagus. It's so simple and easy to make. Serve it with a mixed green salad.

By Leslie Blythe

Pasta with Eggplant, Tomatoes & Mozzarella

Pasta with eggplant, tomatoes, and mozzarella is a classic Italian dish that is both simple to make and delicious. I always add a pinch of chili flakes to mine. The eggplant in this vegetarian pasta dish has a meaty texture. Buon appetito!

By Leslie Blythe

Taco-Stuffed Avocado Boats

I was at CVS pharmacy with my husband and he picked up Cleaning Eating Magazine and opened to Taco-stuffed Avocado Boats. So, I decided that is what’s for dinner. It was really good. They are made by halving avocados, removing the pits and a little bit of the avocado, then filling them with a mixture of taco meat (I used ground Turkey), cheese, and your favorite taco toppings. You purée the scooped-out avocado with some sour cream and lime juice. Avocados are a good source of healthy fats, fiber, and vitamins.

By Leslie Blythe

David’s Overnight Oats: Strawberry Banana

My brother David makes a lot of overnight oats, which make a great grab-and-go breakfast. This version uses strawberries, banana chips, and organic banana milk. The oats are soaked overnight, which makes them soft and creamy.

By Leslie Blythe

Mexican Chicken Zucchini Noodles

I am on the east coast at my brother David's house. He made these Mexican Chicken Zucchini Noodles, which is healthy, delicious, low in calories and fat, and high in fiber. This dish is made with zucchini noodles, which are made by spiralizing zucchini into long, thin strips that resemble pasta. The zucchini noodles are then cooked in a skillet with chicken, cumin, and pico de gallo. It's a healthier alternative to traditional pasta dishes. Oh, and it's gluten-free.

By Leslie Blythe

Asparagus with Polenta Crumb

This Asparagus with Polenta Crumb gets tossed with dry polenta, ground almonds and parmesan cheese, and roasted in the oven. It has a wonderfully crispy texture.

By Leslie Blythe

Chicken Paprikash

Chicken Paprikash is a Hungarian dish made with chicken, onions, paprika, and sour cream. It is a popular dish in Hungary and is often served with noodles or dumplings.
The dish is thought to have originated in the southern part of Hungary, where paprika is grown. Paprika is a key ingredient in and it gives the sauce its characteristic flavor.
It’s quick and easy to make, which is perfect for a busy weeknight meal.

By Leslie Blythe

Black Pig’s Smokey Scamorza Pork Sandwich with Fennel Apple Slaw

This is another recipe from Borough Market in London. My daughter Zoe gave it another rave review. She came over and described it and I just happened to have a pork shoulder in the fridge. Not sure what I was planning on doing with it, but this seemed like kismet. So we made the Black Pig's Smokey Scamorza Pork Sandwich with Fennel Apple Slaw. Yes, I know, you're thinking that sounds rather involved! It's actually not all that much work, though you do need about 5 hours to roast the pork. I actually did it in my slow cooker. The Black Pig does them on a Big Green Egg, which  I happen to have, but was to lazy to embark. This recipe uses Scamorza cheese, which is a tad difficult to procure and rather pricey. You can substitute mozzarella. Anyway, the combination of the fennel apple slaw, the pork and cheese is outstanding. Oh, and it gets smothered in Parmesan to serve.

By Leslie Blythe

Mushroom Pâté

This Mushroom Pâté is something my daughter Zoe had recently at Borough Market in London. She raved about it and she doesn't even really like mushrooms. This recipe is the copycat version. I have to say, it's absolutely fabulous. Here is the recipe.

There is a sign that gives suggestions on how to use this pâté..

Delicious smothered on fantastic fresh baked bread with a big mug of tea (who on earth would drink tea with mushroom pâté?! Only in the UK! ) or a glass of wine. You know what I’m drinking!

Melt in the mouth chicken - bake chicken breasts with the mushroom pâté
hidden in the middle and wrapped in pancetta for a lovely quick supper.

Wonderful in a picnic - use it as a dip with fresh crudités and crusty bread.

Try melting it over new potatoes or as a stuffing in a baked potato.

For homemade cannelloni with a twist, mix with some quickly blanched chopped spinach leaves and fill the cannelloni shells with the mixture, finishing with a delicious homemade tomato sauce, béchamel and a generous sprinkle of parmesan.

It mixes beautifully with wild rice.

Let it melt over a sizzling pork chop or a char grilled steak.
Make your own beef Wellington using the pâté to cover the beef and bake in your homemade pastry.

Simply on toasted crusty bread.

By Leslie Blythe