Cooking Method: Boiling

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

French Onion Chicken Meatballs

These French Onion Chicken Meatballs take French Onion Soup in a different direction. Let's just say it's the right direction. It turns your favorite soup into a full meal. We actually have leftovers, so I am planning to make a meatball sub on a baguette for tomorrow.

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  • Prep: 15 mins
  • Cook: 1 hrs
  • Yields: 4 Servings

Rosemary White Bean Soup

This Rosemary White Bean Soup is a taste of Tuscany in a bowl. It's easy to prepare and you can either soak a pound of white beans overnight or use 3 cans of Cannellini beans.

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  • Prep: 6 hrs
  • Cook: 40 mins
  • Yields: 6 Servings

Roasted Tomato Basil Soup

This Roasted Tomato Basil Soup is from Ina Garten. Roasting tomatoes brings out the sweetness in tomatoes. The result makes them tender and intensely flavorful. This soup is great for the freezer.

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  • Prep: 15 mins
  • Cook: 1 hrs 35 mins
  • Yields: 6 - 8 Servings

Spaghetti with Goat Cheese, Mint and Peas

This Spaghetti With Goat Cheese, Peas & Mint is ultra-easy to prepare. The flavors of early spring are highlighted with peas that are smashed with fresh mint, lime zest and juice finished with creamy goat cheese. Most of the peas are smashed, but about a third are left whole for refreshing bursts. Both the zest and the juice add a hit of acid and bring out the nuances of the peas and mint.

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

Potato-and-Carrot Mash

This Potato-and-Carrot Mash is outstanding. Why didn't I think of this before?  It's very healthy and a great way to spruce up your regular boring mashed potatoes. Perfect for Easter dinner.

By Leslie Blythe

  • Prep: 10 mins
  • Cook: 20 mins
  • Yields: 6 Servings