Salmon with Rhubarb Sauce
I somehow woke up and decided I wanted to make some sort of sauce with rhubarb for salmon. It's a ridiculous idea in February when rhubarb is not exactly available, so I ended up buying some rhubarb preserves. This Salmon with Rhubarb Sauce is a revelation. The tartness of the rhubarb preserves works well to cut through the richness of the salmon.
By - Prep: 5 mins
- Cook: 20 mins
- Yields: 4 Servings
Gordon Ramsay’s Turkey Pasta
Gordon Ramsay's 10-minute Turkey Pasta is obviously quick to make, though it took me slightly longer because I used dried pasta instead of fresh. It has leeks, shallots, and sage, which gives it a wonderful aromatic depth of flavor. It's then topped with buttery, sage-infused breadcrumbs.
- Prep: 5 mins
- Cook: 5 mins
- Yields: 4 Servings
Thomas Keller’s Oven-Roasted Zucchini
Thomas Keller's (The French Laundry) Oven-Roasted Zucchini recipe seems to have gone viral. It looked so good that I had to try it. He scores the cut zucchini and fries them in a very hot pan, then roasts them in the oven to create this amazing crispy and soft zucchini. Then it's topped with a mixture of tomatoes, shallots, and fresh herbs. I will be making this quite a bit next summer when the zucchini is fresh from the garden. I've also seen this topped with a Greek yogurt and pistachios.
- Prep: 10 mins
- Cook: 35 mins
Salmon Glazed with Orange, Rosemary & White Wine
This Salmon Glazed with Orange, Rosemary & White Wine is pan-fried until crispy and topped with this citrusy rosemary sauce. It's ready from start to finish in less than 20 minutes, which makes it perfect for a busy work night dinner.
- Prep: 10 mins
- Cook: 10 mins
- Yields: 4 Servings
Lighter Chicken Supreme
The term supreme, also spelled suprême, used in cooking refers to the best part of the food, which is really just a boneless, skinless chicken breast. This recipe uses reduced fat crème fraîche. If you can find it, you can use low-fat sour cream. The sauce is comforting, creamy, satisfying, and quick to make for a busy weeknight.
- Prep: 5 mins
- Cook: 20 mins
- Yields: 4 Servings
Ricotta and Roasted Grape Crostini
This Ricotta and Roasted Grape Crostini is an easy, elegant appetizer. By roasting the grapes that are doused in olive oil and balsamic vinegar, it concentrates and intensifies the flavor. It's a great appetizer when paired with wine.
- Prep: 15 mins
- Cook: 15 mins
- Yields: 12 crostini
Stir-Fried Udon With Bacon, Parmesan & Gochujang
If three chefs, one Korean, one Japanese, and one Italian walked into a kitchen (bar)... This Stir-Fried Udon With Bacon, Parmesan & Gochujang is sort of a carbonara using Asian ingredients. I know it sounds a bit odd, but it totally works. The key to making this is to have all your ingredients prepped and ready to go because this dish is very quick to make. You should use frozen Japanese udon, which has a completely different texture than the dried version.
- Prep: 10 mins
- Cook: 15 mins
- Yields: 2 Servings
Sheetpan Layerless Lasagna
Giada De Laurentiis came up with this easy Sheetpan Layerless Lasagna. If you like crispy edges, this is it. By putting it on a sheetpan, it creates more crispiness. I love the fact that you don't have the tedious task of layering. You can make it ahead of time and refrigerate until it's time to serve - pull it out of the fridge about 30 minutes prior to baking.
- Prep: 10 mins
- Cook: 50 mins
- Yields: 6 Servings
Black-Eyed Pea Ribollita
Ribollita is a Tuscan bread soup that is traditionally made from the previous day with stale bread and leftover vegetables. I made this Black-Eyed Pea Ribollita for New Year's eve. Eating black-eyed peas is meant to bring good luck for the year, and I think we could all use some. This soup is outstanding and I will be making it again. You can use any kind of beans, like cannellini beans, which are often used in Tuscan dishes.
- Prep: 15 mins
- Cook: 35 mins
- Yields: 4 Servings
Pickled Red Onions
Pickled red onions are going to have permanent residency in my fridge. These vibrant onions happen to be Viva Magenta 18-1750, which is the Pantone color for 2023. If you, like me, are not a fan of the sharp and pungent taste of raw onion, this is the answer. Pickling them in white vinegar, sugar, and salt tones the harsh flavor way down. There are many uses for these onions - use them in salads, tacos, and sandwiches. They are particularly good in grilled cheese.
- Prep: 10 mins
