Cooking Method: Boiling
White Bean & Broccolini Salad
This White Bean & Broccolini Salad is delicious and can be made ahead and served at room temperature. This is my kind of side dish and it's perfect to serve at your backyard BBQ.
By - Prep: 25 mins
- Cook: 5 mins
- Yields: 6 Servings
Greek Lemon Chicken Soup
This Greek Lemon Chicken Soup is from the Silver Palate Cookbook, an old '80s standby. This is one of the cookbooks that inspired me to cook.
The most difficult part of the recipe is tempering the egg so it doesn't curdle. Otherwise, it's not much different from boiling rice and tossing in some lemon. But somehow, this soup tastes much more luscious and creamy than it has any right to be. It tastes good both hot and cold, but I prefer it hot. I have included 2 recipes, the Instant Pot version and the stovetop version.
- Prep: 5 mins
- Cook: 15 mins
- Yields: 6 Servings
Pesto Pasta with Tomatoes, Salami and Walnuts
This Pesto Pasta with Tomatoes, Salami and Walnuts recipe is perfect to bring as a potluck or summertime picnic. It's super easy and delicious!
- Prep: 10 mins
- Cook: 10 mins
- Yields: 6 - 8 Servings
Bourbon Soaked Cherries
We went to the farmer's market and found these beautiful fresh cherries and decided to preserve them. It's only 3 ingredients - cherries, sugar and bourbon. You can use these Bourbon Soaked Cherries in a Manhattan or spoon them with their syrup over ice cream for an adult dessert. They will last a year in the refrigerator.
- Prep: 30 mins
- Cook: 15 mins
Chicken Cordon Bleu Casserole
A cordon bleu is a dish of meat, usually chicken that is wrapped around cheese (or with cheese filling), then breaded and deep-fried. This Chicken Cordon Bleu Casserole is an easier version, that has bite-size pieces of chicken, ham, in a cheesy cream sauce and top with buttery panko breadcrumbs. You can make all in a pressure cooker / Instant Pot or on the stovetop. I have included both methods.
- Prep: 5 mins
- Cook: 15 mins
- Yields: 6 Servings
Crispy Salt-and-Vinegar Potatoes
My family loves anything salt & vinegar flavored. These Crispy Salt-and-Vinegar Potatoes are first boiled in vinegar to infuse the flavor into the potato. Then they are drained, dried and sautéed in a pan to achieve crispiness and doused with more vinegar. What's wrong with that? Nothing.
- Prep: 20 mins
- Cook: 25 mins
- Yields: 4 Servings
Basmati & Wild Rice with Chickpeas, Currants & Herbs
Another recipe from the Jerusalem cookbook - Basmati & Wild Rice with Chickpeas, Currants & Herbs. It's absolutely delicious and can be served warm or at room temperature. It can be difficult to find dried currants in the US, so I used dried cranberries, which worked well. Oh, and did I mention the crispy fried onions on top?
- Yields: 6 Servings
Spaghetti and Beetballs with Kale and Lemon Butter
I ran into my friend Meghan the other day and she said she made this Spaghetti and Beetballs with Kale and Lemon Butter for her daughter, who is vegan. Beets are one of my very favorite things to eat, especially if they are pickled, and even for breakfast. Admittedly, this recipe is in the completely bizarre category, but I have to say it was delicious (even my husband liked it). The recipe calls for vegan butter and parmesan and gluten-free pasta. I did not use vegan anything, but if you happen to be vegan you will love everything about this. Suspend your disbelief and give it a try.
- Prep: 15 mins
- Cook: 25 mins
- Yields: 2 Servings
Sticky Toffee Banana Cake
I happen to have a ton of bananas. I stumbled upon this recipe for Sticky Toffee Banana Cake, which is an excellent way of using them. This cake has amazing banana flavor and is topped with a rich, sticky and creamy toffee sauce. It's just too good to be true!
- Prep: 20 mins
- Cook: 35 mins
- Yields: 10 - 12 Servings
