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Cooking Method: Boiling

Potato Gnocchi

My friend Melanie and her sister Donna invited me to dinner last night to make homemade Gnocchi, which are delicate, pillowy potato dumplings. Their Italian grandmother taught them how to make these wonderful delicious gnocchi. There is a bit of a "technique" to master, but once you get the hang of it, they are easy and fun to make. You can serve with many ways. They served this with simple marinara sauce and freshly grated Parmesan.

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  • Yields: 6 Servings

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.

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  • Prep: 20 mins
  • Cook: 1 hrs 40 mins
  • Yields: 8 - 10 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.

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  • Prep: 10 mins
  • Cook: 15 mins
  • Yields: 4 Servings

Heart Healthy Smothered Chicken

I had a client who was on a special diet and could not have salt, carbs and sugar. I love this kind of challenge. My goal is to make this Heart Healthy Smothered Chicken as flavorful as possible with no salt. This low-carb, high-protein chicken is the perfect mix of healthy and delicious! This meal can be made ahead and frozen.

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  • Prep: 10 mins
  • Cook: 25 mins
  • Yields: 4 Servings

Steel Cut Oats with Almond Milk

Here are to ways to make Steel Cut Oats with Almond Milk. One way is in an Instant Pot and the other way on the stovetop. Oatmeal is a proven winner, both for its flavor and its health benefits, but the same old oatmeal every week gets boring. This version, made with steel cut (also known as pinhead) oats and almond milk is especially delicious.

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  • Prep: 5 mins
  • Cook: 10 mins
  • Yields: 3 - 4 Servings

Mushroom and Feta Pasta

This recipe was given to me by a friend in London. I used to make this Mushroom and Feta Pasta when we were first married for dinner parties.  It's "cheap and cheerful" as we used to say. It's one of my all-time favorite pasta dishes. It's simple and really delicious.

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  • Prep: 10 mins
  • Cook: 15 mins
  • Yields: 4 Servings

Marmite Pasta

Marmite is made from yeast extract, a by-product of beer brewing.  It is a sticky, dark brown paste with a distinctive, powerful flavor, which is extremely salty and savory. (Doesn’t that sound appetizing?!) This distinctive taste is reflected in the British company's marketing slogan: "Love it or hate it."Marmite is traditionally eaten as a savory spread on bread, toast, savory biscuits (crackers in US), and other similar baked products. Owing to its concentrated taste it is usually spread thinly with butter. My favorite use of Marmite is used in making Twiglets.  Twiglets are a wheat-based crisp snack shaped like small twigs, originating in the United Kingdom.  I LOVE Twiglets!!! Anyway, back to my point – I found this Nigella Lawson recipe for Marmite pasta.  My husband, Eric, loves Marmite and Nigella Lawson, for that matter, so I thought I would try it out on him.

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  • Prep: 5 mins
  • Cook: 10 mins
  • Yields: 4 Servings

Shrimp Florentine

I was making dinner the other night for just the two of us and was planning on making Chicken Florentine. I couldn't just buy 1 chicken breast so I decided to make Shrimp Florentine instead. I served it on a bed of noodles, but you could serve it on its own or with rice.

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  • Prep: 5 mins
  • Cook: 20 mins
  • Yields: 4 Servings

Shepherd’s Pie

Shepherd's pie is a meat pie with a crust or topping of mashed potato. The dish was created to use up leftover roasted meat. In England, it's often served on Mondays refashioning Sunday lunch into an easy weeknight meal.  It's the ultimate comfort food. I make this often for kids at school using tater tots instead of mashed potatoes.

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Crunchy Salt & Vinegar Chickpeas

My family has always been obsessed with anything salt and vinegar flavored. These Crunchy Salt & Vinegar Chickpeas are easy to make and so good, you might want to double the recipe.

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  • Prep: 5 mins
  • Cook: 40 mins
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