One-Pot Pasta with Ricotta and Lemon

I had some leftover ricotta and a pile of lemons, so I made One-Pot Pasta with Ricotta and Lemon. It's a quick, easy, and cheesy one-pot pasta that's bursting with lemon flavor and makes for a super easy cleanup. What's not to like?

By Leslie Blythe

Parmesan Tomato Cannellini Bean Soup

I love this recipe for Parmesan Tomato Cannellini Bean Soup because it's so quick and easy. Cannellini beans, also known as white kidney beans, have a nutty, earthy flavor and a smooth, creamy texture.
My secret ingredients elevate this simple soup. I add a tablespoon of red wine vinegar to cut through the sweetness of the tomatoes and add a bright, acidic note. Another trick is to simmer the soup with a parmesan rind. It acts as a natural flavor bomb, giving the soup a deep, salty, and umami flavor. I always keep a bag of leftover rinds in my freezer to toss into soups and broths.

By Leslie Blythe

Bourbon Cider-tini

When the dog days of summer make you yearn for the coming of fall, it is time to turn from your summery gin & tonics and embrace the flavors of autumn in a glass. This Bourbon Cider-tini is just the thing. The rich whiskey pairs beautifully with the fresh apple cider which gets a lift from some bracing citrus, all underscored by the comforting flavors of maple and cinnamon. I prefer this on the drier side with just a tiny hint of cinnamon. Delicious served straight up, this is equally as good served over ice in a tall glass, topped up with ginger beer.

By Leslie Blythe

Stovetop Bacon Lasagna

This Stovetop Bacon Lasagna is a perfect weeknight meal. It's so good and really easy. It starts with a base of spicy, bacon-infused onions and then builds layers with broken lasagna noodles and basil-infused tomatoes. The finishing touch is generous dollops of ricotta and shredded cheese, creating a dish that's ready in under an hour. Oh, and its all done in one pan for easy cleanup!

By Leslie Blythe

Greek-Style Baked Feta & Cauliflower

This Greek-Style Baked Feta & Cauliflower is packed with tomatoes, briny olives, and salty feta. It's an easy, one-pan meal. The feta roasts with cherry tomatoes, kalamata olives until the feta becomes soft and creamy and then, gets cauliflower florets and, of course, it gets covered in mozzarella. Cauliflower is rich in nutrients, which is an excellent source of vitamins C and K, as well as folate and fiber. It also contains antioxidants that can help reduce inflammation and may offer protection against certain diseases.

By Leslie Blythe

Tomato and Date Chutney

Looking for a versatile and flavorful spread? This tomato and date chutney is the perfect blend of savory and sweet. It’s made with freshly roasted tomatoes, sweet dates, and a mix of delicious spices. Serve it with warm naan for an appetizer. Use it as an addition to grilled salmon or other meat entrees. Elevate your grilled cheese or other sandwiches with a spoonful of this delicious chutney. My husband and I were blown away at how good this is.

By Leslie Blythe

Amish Yummasetti

I have been cooking a lot for my elderly father and his wife. Many times he does not like what I make. This however, knocked it out of the ballpark. It's everything you want in a bowl. It's filling, comforting and really delicious. I think kids would like it too.

Amish Yummasetti is a classic Amish dish, that is usually made into a casserole this is the dump it together in a pot version. The name "Yummasetti" is thought to be a playful combination of "yummy" and "spaghetti," though spaghetti is not a part of this dish! Traditionally, the Amish would make handmade noodles and cream of mushroom soup, though many have relented to use ready made. Who has time for that?

By Leslie Blythe

Chicken Piccata Meatballs

Enjoy a classic with a twist! These one-pan Chicken Piccata Meatballs simmer in a zesty lemon, caper, white wine, and butter sauce. They're perfect for serving over a bed of pasta, fluffy rice, or creamy mashed potatoes.

By Leslie Blythe

Tomato & Goat Cheese Tart

When I lived in New York in the ‘80s, I spent many a summer on Fire Island with my friend Alan in a shared house on the bay side of the island. Fire Island is very unique and wonderful. We would take the subway to the train to the bus to the ferry. I schlepped my dog, Betty (the “Jane” Russell of the Jack variety), wine, food, etc. Fortunately, in the summer months, New Yorkers had the good sense to let you leave work at 1 pm, provided you came in an hour early every day.
We would go clamming and eat them with a shallot sauce at the end of the dock at sunset with a glass of wine. You could also find crabs, which came across my foot while clamming one day – ouch! After that, I always wore shoes!
Tomato & Goat Cheese Tart is one of the recipes we would have often, that my friend Max would bring. Everyone was given a grocery list of what they had to bring so that all the meals were coordinated. It was the best place to be if you had to be in New York in the summer.

By Leslie Blythe

Soy-Glazed Salmon Bowls

Looking for a quick and delicious weeknight meal? This recipe brings together tender, glazed salmon and a fresh salad of blanched green beans and cherry tomatoes. By cutting the salmon into cubes, you not only speed up the cooking process but also create more surface area for the rich, sweet, and savory sauce to cling to, ensuring every bite is packed with flavor. The contrasting textures and tastes of the perfectly cooked salmon and the crisp, cool salad create a perfectly balanced and satisfying meal that’s ready in a flash and served it on jasmine rice.

By Leslie Blythe