Sautéed Haricots Verts
Try these Sautéed Haricots Verts, which are longer, thinner, crisp, and tender. Haricots verts, French for "green beans", is a variety of green bean that is longer, thinner, crisp, and tender.
By - Prep: 10 mins
- Cook: 10 mins
- Yields: 4 Servings
Artichokes with Lemon Butter
Artichokes with Lemon Butter are so good. My family happens to be addicted to artichokes. I had never heard of or seen an artichoke until I was in my twenties, living in Paris. (I grew up in Indiana on canned vegetables). Anyway, I learned how to make artichokes from my friend Jody, who lived in the same foyer.
- Prep: 10 mins
- Cook: 45 mins
- Yields: 4 Servings
Banana Foster Rum Upside Down Cake
Try this new twist on the Classic Bananas Foster - Banana Foster Rum Upside Down Cake! This recipe is inspired by the classic New Orleans dessert, Bananas Foster. It's sweet and delicious!
- Prep: 20 mins
- Cook: 45 mins
- Yields: 8 - 10 servings
Lemony Salt Roasted Fingerling Potatoes
Fingerling potatoes are small, finger-shaped, which are a type of heritage potatoes, naturally grow small and narrow. They are great because it you cut them in half they don't take long to roast.
- Prep: 15 mins
- Cook: 45 mins
- Yields: 8 Servings
Lemon Mushroom Chicken
Try this simple Lemon Mushroom Chicken recipe for an easy weeknight meal.
- Prep: 15 mins
- Cook: 15 mins
- Yields: 4 Servings
Carrot Cake
This Carrot Cake recipe comes from our family recipe box. It is my mother-in-law's favorite cake.
- Prep: 15 mins
- Cook: 1 hr
Mustard-Caper Sauce for Broccoli
This Mustard-Caper Sauce for Broccoli recipe comes from Nigella Express. The Dijon mustard' lemon juice and capers are perfect for broccoli.
- Prep: 5 mins
- Cook: 10 mins
- Yields: Makes enough to dress ½ to 1 lb broccoli
Lemon Curd
This is the Lemon Curd I served at the tea I catered. It's so easy to make and it got rave reviews. Fruit curd is a dessert spread and topping usually made with lemon, lime, orange or raspberry. The basic ingredients are beaten egg yolks, sugar, fruit juice and zest which are gently cooked together until thick and then allowed to cool, forming a soft, smooth, intensely flavored spread. It can be used for bread, scones, toast, waffles, crumpets, pancakes, or muffins.Curds are different from pie fillings or custards in that they contain a higher proportion of juice and zest, which gives them a more intense flavor.
- Prep: 15 mins
- Cook: 10 mins
- Yields: Makes 3 cups
Roasted Cauliflower, Tomatoes, and Pepperoni Pasta
Cauliflower seems to have made a come back. Try this Roasted Cauliflower, Tomatoes, and Pepperoni Pasta. I love roasted cauliflower. I have many cauliflower recipes on this blog. You can use short pasta, such as penne or fusilli for this recipe, though I was told by my Italian opera singer friend that short pasta is for peasants!
- Prep: 10 mins
- Cook: 20 mins
- Yields: 4 Servings
Delicata Squash Stuffed with Sausage, Sage, Shallots, White Beans & Parmesan
Delicata Squash Stuffed with Sausage, Sage, Shallots & White Beans is a great dinner. Having grown up in all four seasons, I always feel cheated living in Southern California. Over the long weekend, on our way back from the beach we stopped at a wonderful pumpkin patch. I usually buy acorn squash and make Acorn Squash with Sausage, Peas & Onions, but I decided to branch out and try the Delicata squash.
- Prep: 15 mins
- Cook: 55 mins
- Yields: 4 Servings
