Herby Corn Salad
My daughter Zoe loves fresh corn salads, so I am always trying to come up with new versions. This Herby Corn Salad turned out to be a real hit with my family. And you don't even have to turn on the oven!
By - Prep: 15 mins
- Yields: 4 - 6 Servings
Crispy Roasted Parmesan Brussels Sprouts
During one of my many sleepless nights, I came up with a pretty good idea. I have this recipe that is outstanding for Crispy Roasted Parmesan Potatoes. They are some of the best potatoes I make. Anyway, I thought, why not try it with Brussels Sprouts? It totally works. Crispy Roasted Parmesan Brussels Sprouts is a new addition to my repertoire.
- Prep: 10 mins
- Cook: 35 mins
- Yields: 6 Servings
No-Knead Fig and Walnut Bread
Guest Blog
Here is a recipe from my friend Jessica:
I always think bread making is going to be hard, particularly at an altitude of over a mile high here in Colorado. This bread continues to prove (ha! Prove! Get it?) me wrong. I marked the photo in my phone as one of my favorites just to be able to remind myself that I CREATED THIS. So can you!
- Prep: 10 mins
- Cook: 45 mins
- Yields: Makes 1 loaf
Black Bean Soup
My daughter made this Black Bean Soup from Bon Appétit's Basically series. In this recipe, you don't have to soak your dried beans overnight. The magic is all in the garnishes. Whether you're meal prepping for the week or having people over for a casual dinner, a bunch of toppings—something crunchy, something creamy, something fresh and herby, elevates this humble bowl of beans feel like a party.
- Prep: 20 mins
- Cook: 1 hr 40 mins
- Yields: 8 - 10 Servings
Chicken Piccata with Asparagus
Chicken Piccata with Asparagus is a recipe that gets dredged in cornstarch, sautéed and smothered in a lemon-caper sauce. It's a classic Italian dish, though this version is topped with fresh asparagus.
- Prep: 10 mins
- Cook: 15 mins
- Yields: 4 Servings
Caviar Croque-Monsieur
Guest Blog
Here is a recipe from my friend Jessica:
This is the most indulgent thing we’ve ever made. Picture it, New Year’s Eve 2018: here we are, me and my husband, totally without invitations. So as we’ve done before, we decided to go it alone at home. So why not splurge on something decadent and expensive? If it’s just for two, right? Well, this is one for the ages. Spend a little money, open some champagne, and enjoy the fanciest grilled cheese sandwich you’ll ever have!
- Prep: 10 mins
- Cook: 10 mins
- Yields: 2 Servings
Zucchini and Feta Pasta
My daughter Zoe made this Zucchini and Feta Pasta dinner. It's actually her take on my Mushroom and Feta Pasta. The kids don't like mushrooms, which is very sad indeed! This is the perfect summer pasta dish when zucchini is plentiful in your garden.
- Prep: 10 mins
- Cook: 15 mins
- Yields: 4 Servings
Fried Egg on a Bed of Hash Browns with Lao Gan Ma Spicy Chili Crisp
Lao Gan Ma Spicy Chili Crisp is the new craze in condiments. ... It's one of China's, and possibly the world's, tastiest chili oils. Spicy Chili Crisp is the classic, full of crispy onions, chilies and Sichuan pepper bits. It's used mostly as a condiment or ingredient in Sichuan cold sauces. My husband came home last night after a 12 hour flight from NY to LA (long story!), so I made him this Fried Egg on a Bed of Hash Browns with Lao Gan Ma Spicy Chili Crisp for breakfast. I thought it might wake him up! It turns out it is really delicious and not too spicy.
- Prep: 5 mins
- Cook: 10 mins
- Yields: 1 Serving
Santa Maria Pinquito Beans
Classic Santa Maria country barbecues include the Pinquitos (AKA Pink Beans) and a beef tri-tip. Pinquitos are a very small, chili-type bean that is loaded with California history. These beans are delicious and meaty and the perfect match for any barbecue, chili or even salad. If you're like me and always forget to soak the beans overnight, you can do it in an Instant Pot / Pressure Cooker. I have also included the stovetop version.
- Prep: 15 mins
- Cook: 1 hr
- Yields: 6 - 8 Servings
Grilled Santa Maria Tri-Tip
A California classic, Santa Maria style tri-tip beef roast, a triangle shaped bottom sirloin cut, with a peppery, salty, garlicy crust. You want about ½ pound of meat per person. If you can't get a tri-tip cut where you are, try using a thick london broil or sirloin steak.
- Prep: 1 hr
- Cook: 30 mins
- Yields: 6 - 8 Servings
