Turkish Style Hummus
I make a lot of hummus for the kids at school. I don't think people realize how easy it is to make. I was talking with some friends (and you know who you are!) about Turkish Hummus which doesn't use tahini. This Turkish Style Hummus recipe uses Greek yogurt and plenty of fresh garlic and paprika for a tangy bite. The key to making great hummus is to peel the chickpeas. I have always known this, but never actually peeled the beans. I decided to make it properly and I have to say it does make a difference. If you want to come over, I will give you a glass of wine and you can peel my chickpeas, while I make dinner, of course!
By - Prep: 20 mins
- Yields: 6 Servings
Asparagus and Peas with Creamy Tarragon Dressing
Brighten up your dinner table with Asparagus and Peas with Creamy Tarragon Dressing. This simple side dish is tossed with a bright, tangy dressing. Delicious hot, at room temperature or chilled. Tarragon was very popular in the '80s food scene and has a warm, sweet, anise/minty aroma and flavor and is indispensable in classic French cooking.
- Prep: 5 mins
- Cook: 20 mins
- Yields: 8 Servings
Dijon Maple Glazed Spiral Ham
I know this is after Easter, but this ham was phenomenal and the photograph that my daughter Zoe took is even better. The maple glaze caramelizes on the edges of the ham.
- Prep: 10 mins
- Cook: 2 hrs
- Yields: 10 Servings
Pink Panties
We had dinner at our friend Ginger's house and she made me this vodka based cocktail called Pink Panties, mainly because she liked the name! It's light and refreshing. I dare you to try it!
- Prep: 5 mins
- Yields: 1 Serving
Bon Appétit’s Best Risotto
My daughter's boyfriend Pierce is not often seen in the kitchen cooking, but he made this amazing risotto. Risotto is not an easy thing to pull off, but he did it! Risotto is like a clingy baby. You can’t put it down, you can’t walk away from it, and you can’t ignore it. Its needs are simple, it just wants all of you. And if you give it all of your patient attention, it will turn into a puddle of love. This simple, pure, unadulterated version stands up on its own, but it also makes an excellent canvas for seasonal ingredients. The recipe includes toppings for all four seasons.
- Prep: 10 mins
- Cook: 1 hr
- Yields: 8 Servings
Mushroom Carbonara
My family loves carbonara. It's one of the things I make often. This Mushroom Carbonara is the perfect midweek meal. Mushrooms take the place of the traditional bacon in this vegetarian carbonara recipe. A deep browning on the umami-packed mushrooms, coupled with garlic and shallots, takes this dish to a whole other level.
- Prep: 10 mins
- Cook: 20 mins
- Yields: 4 Servings
Radicchio and Citrus Salad with Burrata
My daughter Grace made this wonderful Radicchio and Citrus Salad with Burrata for my birthday dinner. It was so fresh and and delicious. The sweetness of the citrus is in perfect balance with the bitter radicchio. Grace made up her own dressing by adding honey, orange juice, zest, and chopped mint. I am beaming with pride! My girls know how to change recipes to suit their tastes.
- Prep: 15 mins
- Yields: 4 Servings
Seared Ginger-Balsamic Salmon with Hot and Sour Slaw
This Seared Ginger-Balsamic Salmon with Hot and Sour Slaw is very healthy and delicious. The seared salmon and easy slaw are excellent served hot, room temperature, or cold.
- Prep: 15 mins
- Cook: 30 mins
- Yields: 4 Servings
Almond Pastry Puff with Homemade Frangipane
This Almond Pastry Puff with Homemade Frangipane is from Jamie Oliver's cookbook called 5 Ingredients – Quick & Easy Food. It's basically puff pastry filled with frangipane, which is a sweet filling made from almonds and cream. This recipe is so simple and your guests will think you spent all day in the kitchen making it!
By - Prep: 15 mins
- Cook: 15 mins
- Yields: 6 Servings
Salisbury Steak with Onion Gravy
I saw this recipe from Martha Stewart for Salisbury Steak with Onion Gravy, which reminded me of the TV dinners that we ate in the 60's and 70's. You are meant to make it in an oblong shape to look like steak, but I didn't do that. Everyone LOVED it and it freezes beautifully so that you can reheat and eat in front of the TV!
Salisbury steak is a dish made from a blend of ground beef and other ingredients and is usually served with gravy or brown sauce. Salisbury steak was invented by an American physician, Dr. J. H. Salisbury (1823–1905). The dish is traditionally served with mashed potatoes or noodles.
- Prep: 45 mins
- Cook: 30 mins
