Dairy-Free Spinach Quiche

This Spinach Quiche is not only Dairy-Free, but it's also gluten-free and vegetarian. I often get requests when catering to add an option like this quiche for people with dietary restrictions. It uses oat milk, which seems to be gaining popularity, which is a plant milk derived from whole oat grains by extracting the plant material with water. I used a frozen store-bought gluten-free crust, though you could also make a crust out of hash brown potatoes. I was told this quiche was delicious.

By Leslie Blythe

Ginger & Lemongrass Salmon with Greens in a Parcel

I made this Ginger & Lemongrass Salmon with Greens in a Parcel for dinner. The salmon is cooked in parchment paper and nestled on a bed of zucchini, sugar snap peas and green onions. You then pour soy sauce and mirin over the salmon and top it with lemongrass, ginger, garlic and red chili peppers. The lemongrass adds a bright citrus flavor to this dish. I served it with jasmine rice. It's healthy and delicious.

By Leslie Blythe

Roasted Pork Tenderloin

Truth be told, I am not a big meat eater, though when it's good I'm in. My brother David gave me this MEATER+ intuitive meat thermometer and I tested it out on this Roasted Pork Tenderloin. It takes all the guesswork out of cooking meat. You choose the cut and the temperature (rare, medium, well, etc.) and it does the rest all on your smartphone. Anyway, this has a delicious rub and is doused with a sauce. I have to say, it was perfectly tender and juicy. 

By Leslie Blythe

Tomato Risotto

I saw this recipe last Friday in The New York Times. Since I had some fresh tomatoes from the garden, I decided to make this Tomato Risotto. Tomato Risotto is so good with a sprinkling of parmesan and fresh basil. I actually made it in the Instant Pot, which is super easy and doesn't involve all the stirring.  I included both instructions if you want to make it on the stovetop. There's nothing like summer tomatoes picked fresh from your garden.

By Leslie Blythe

Slow-Cooker Chicken Breasts with Creamy Mustard-Leek Sauce

Last week I had to pick up my husband at the airport in the late afternoon and I wanted dinner ready when we got home. I made this Slow-Cooker Chicken Breasts with Creamy Mustard-Leek Sauce, which was delicious. You marinate the chicken overnight, which adds loads of flavor, and then add it to a slow cooker. I served it on a bed of noodles, you could also serve it with rice.

By Leslie Blythe

Sicilian Pasta with Tomatoes, Garlic & Almonds

This Sicilian Pasta with Tomatoes, Garlic & Almonds is a recipe from Nigella Lawson. It's a no-cook sauce that is absolutely perfect for your crop of fresh tomatoes. She calls for cherry tomatoes, but I used roughly chopped heirlooms. This sauce is absolutely superb. I am not a huge fan of anchovies, so I used only one, but you can adjust it to your taste.

By Leslie Blythe

Prawn & Orange Curry With Basmati Rice

This recipe for Prawn & Orange Curry With Basmati Rice is from Nadiya Hussain, who is one of my favorite chefs. She won the sixth series of BBC's The Great British Bake Off in 2015. She has a show on Netflix called Nadiya’s Time to Eat. Everything she makes has an interesting and brilliant twist. The prawn curry with orange zest and juice has wonderful flavor and it's quick to make.

By Leslie Blythe

Chicken à la King

Chicken à la King is tender chicken in a creamy sauce with mushrooms,  pimientos and peas. There are many different stories about the origin of this recipe. A classic dish that evokes childhood memories, Chicken à la King is elegant and comfort food at its best.

You can read about the origins of Chicken à la King here.

By Leslie Blythe

Spaghetti with Heirloom Tomatoes and Basil

When you have fresh tomatoes from your garden, make this no-cook pasta sauce. The roughly chopped tomatoes are marinated in olive oil, sherry vinegar, pepper flakes, shallots, garlic, fresh basil, tossed with pasta and shaved Parmesan cheese. It's light and full of the flavors of summer.

By Leslie Blythe

Honey Lime Shrimp

The great thing about this Honey Lime Shrimp is that it cooks quickly, requires minimal preparation, and tastes delicious. I served it on rice with some snap peas. The tip is not to overcook shrimp, which turns tough and chewy.

By Leslie Blythe