Grilled Broccoli & Cauliflower Parmesan
Here is a great tip for grilling vegetables. By putting a few ice cubes in the foil packets, the cubes melt and perfectly steam the vegetables.
By - Yields: 4 Servings
Ham and Split Pea Soup
Every year I make some sort of soup using the ham hock from Christmas dinner. I happened to have a very large bag of split peas, which I like because you don't have to soak them overnight. Serve it with a loaf of crusty bread and a salad. You can just use chopped up ham, if you do not have a ham hock on hand.
- Prep: 15 mins
- Cook: 2 hrs
- Yields: 8 Servings
Crispy Potato Waffles
I made these crispy potato waffles. The potato has to be the most versatile of all vegetables. I love coming up with new ways to make potatoes. These savory potato waffles are similar to potato pancakes, but in waffle form. The potato waffle has one advantage, it reheats exceptionally well and therefore can be made in advance. I put them in the oven at 275 degrees to keep warm. I've also been known to make grilled cheese sandwiches in a waffle iron!
- Prep: 15 mins
- Cook: 15 mins
- Yields: 4 Servings
Tuscan Crostata with Mixed Berries
My daughter, Zoe, made this tart for dessert. It's very easy to put together. Make sure you use a baking sheet with an edge. We just put in new ovens and I am do not want to mess them up on the first week of having them! A crostata is an Italian baked tart and a form of pie. Similar to the French galette, a crostata is a "rustic free-form version of an open fruit tart.
- Prep: 15 mins
- Cook: 30 mins
- Yields: 8 Servings
Pasta Florentine
Florentine, or the term à la Florentine, refers to a recipe that is prepared in the style of the Italian region of Florence. Over the years it has come to mean cuisine that includes spinach as an ingredient. I love making this for a crowd because it is vegetarian. This is a recipe that I have adapted over the years from a cookbook that my aunt Marjorie gave me from New Orleans called Artist's Palate Cookbook, New Orleans Museum of Art.
- Prep: 20 mins
- Cook: 40 mins
- Yields: 8 - 10 Servings
Citrus Chiffon Pie
First off, I made a mistake. I was trying to speed up the chilling by submerging the bowl in an ice bath. This caused the gelatin mixture to harden to quickly, which is why you can see it isn't smooth. Did this matter? No, but it isn't pretty! The other confession is that I bought a graham cracker crust.... Other than that, it was delicious!
- Prep: 20 mins
- Cook: 20 mins
Maple and Mustard Glazed Salmon
This Maple and Mustard Glazed Salmon recipe is quick and healthy and perfect for an easy weeknight dinner or an elegant dinner party! While the sugar in the syrup caramelizes under high heat, the mustard gives it a spicy undertone. It pairs nicely with this Long Lake Lentil Salad and some baby arugula. Simple and delicious....
- Prep: 10 mins
- Cook: 10 mins
- Yields: 4 Servings
Glazed Grapefruit Yogurt Cake
There was a knock on the door Saturday afternoon. A man was standing there with a half a case of grapefruit and a half a case of oranges. He said our mutual friend Shannon, who lives in New York, bought them from his daughter's nursery school fundraiser and she thought I would be the perfect person to have them. He was told I was a food blogger. Yes I am and now what am I going to do with all this fruit?! Thanks Shannon for the amazing box of citrus. They are actually perfect. This is what I did to use some of it up...
- Prep: 20 mins
- Cook: 25 mins
Balsamic Roasted Potato Wedges
These Balsamic Roasted Potato Wedges get tossed with olive oil, salt and pepper and then sprinkled with balsamic vinegar at the end of baking. They are crispy on the outside and tender on the inside. These potato wedges are so crisp and flavorful, you'll want to eat them as a side dish for every meal!
- Prep: 10 mins
- Cook: 25 mins
- Yields: 4 - 6 Servings
