Cooking Method: Boiling

Beef-A-Roni

This is my brother David's Beef-A-Roni. It's family-friendly, budget-friendly, crowd-pleasing, (trying to think of more hyphenated descriptions!) and easy to make on a stovetop. I wish I could have been there to eat it with my brother and his family and my mom. I am desperate to get into his kitchen on the east coast and cook together. 

By Leslie Blythe

Pasta with Asparagus in Lemon and Wine

Yesterday, my daughter Grace invited me to lunch in her backyard. She made this absolutely delicious Pasta with Asparagus in Lemon and Wine, which she topped with garlic panko breadcrumbs. I am so proud of both my daughter's cooking abilities. I just wish we could have transported my other daughter Zoe from New Hampshire! I miss her so much, it's killing me! Grace's pasta tasted like a bit of "light at the end of the tunnel". 

By Leslie Blythe

Artichoke Heart Carbonara

Our whole family is obsessed with carbonara. When there is nothing to eat, this is our go-to meal. It's simple, fast and so good. This Artichoke Heart Carbonara is a vegetarian version (no bacon here!). Oh, and did I mention, we LOVE artichokes?! Fortunately, I always have cans of artichokes in my pantry. 

By Leslie Blythe

Pasta with Shrimp, Mushrooms, Tomatoes & Spinach

The other day I made this Pasta with Shrimp, Mushrooms, Tomatoes & Spinach. I had these random ingredients including a bag of shrimp in the freezer. You can totally change the ingredients and use, chicken, peas, sun-dried tomatoes, etc. Use whatever you have on hand. The sauce is white wine, lemon juice and a bit of half & half, which is lovely and tangy.

By Leslie Blythe

Green Beans with Warm Raisin-Caper Dressing

I love these Green Beans with Warm Raisin-Caper Dressing. The beans are blanched, quickly drained and then tossed with capers, golden raisins, whole-grain mustard and sherry vinegar. You could use this vinaigrette on other vegetables like broccoli, cauliflower, carrots, etc. It would also be delicious on salmon.

By Leslie Blythe

Mexican Fideo (Vermicelli)

I was researching ways to use Fideo pasta (Vermicelli) and ran across this recipe. It was actually called Sopa de Fideo, though there is nothing "soupy" about this. It's more like a tomato mac & cheese. Regardless, this Mexican Fideo (Vermicelli) (I renamed it!) was a huge hit with my husband. It only took 10 minutes to make. If you have kids at home, this is a must-try dish.

By Leslie Blythe

Chopped Salad with Medjool Dates, Manchego & Farro

My husband had this Chopped Salad with Medjool Dates, Manchego & Farro salad at a restaurant called True Food Kitchen. You can add salmon to the top to make it more of a meal. I am in love with this salad, mainly because it has so many textures. It calls for Marcona almonds, but I used toasted slivered almonds instead.

Farro is a food composed of the grains of certain wheat species. Because it contains more fiber than other popular grains like rice or even quinoa, farro might have even more positive benefits when it comes to digestion and cardiovascular health. It's also exceptionally high in protein for a grain and supplies more than 10 different vitamins and minerals.

By Leslie Blythe

Chicken with Artichokes in Creamy Mustard Sauce

This Chicken with Artichokes in Creamy Mustard Sauce is all done in one skillet. It's a simple recipe that gets real depth of flavor by adding broth, white wine, Dijon mustard and a touch of cream. We had leftovers, so the next day I cut up the chicken and served it on spaghetti for lunch!

By Leslie Blythe

Spicy Garlic Butter Linguini

My brother David is an amazing cook. They just moved into a house in Connecticut that happens to have a Viking range with a griddle. It's killing me not to be able to see him and cook with him in his fabulous kitchen. Anyway, he has been raving about this Spicy Garlic Butter Linguini recipe, which I am dying to try.

By Leslie Blythe

Polish Sausage, Sauerkraut and Pasta Bake

This Polish Sausage, Sauerkraut and Pasta Bake had my husband's name all over it. Oddly enough, I had all the ingredients. It's actually quite delicious and I think the next time I make it, I will use diced par-boiled potatoes instead of pasta, but it was good, it's up to you.

By Leslie Blythe