Cooking Method: Sautéing

Dairy-Free Spinach Quiche

This Spinach Quiche is not only Dairy-Free, but it's also gluten-free and vegetarian. I often get requests when catering to add an option like this quiche for people with dietary restrictions. It uses oat milk, which seems to be gaining popularity, which is a plant milk derived from whole oat grains by extracting the plant material with water. I used a frozen store-bought gluten-free crust, though you could also make a crust out of hash brown potatoes. I was told this quiche was delicious.

By Leslie Blythe

Tomato Risotto

I saw this recipe last Friday in The New York Times. Since I had some fresh tomatoes from the garden, I decided to make this Tomato Risotto. Tomato Risotto is so good with a sprinkling of parmesan and fresh basil. I actually made it in the Instant Pot, which is super easy and doesn't involve all the stirring.  I included both instructions if you want to make it on the stovetop. There's nothing like summer tomatoes picked fresh from your garden.

By Leslie Blythe

Prawn & Orange Curry With Basmati Rice

This recipe for Prawn & Orange Curry With Basmati Rice is from Nadiya Hussain, who is one of my favorite chefs. She won the sixth series of BBC's The Great British Bake Off in 2015. She has a show on Netflix called Nadiya’s Time to Eat. Everything she makes has an interesting and brilliant twist. The prawn curry with orange zest and juice has wonderful flavor and it's quick to make.

By Leslie Blythe

Chicken à la King

Chicken à la King is tender chicken in a creamy sauce with mushrooms,  pimientos and peas. There are many different stories about the origin of this recipe. A classic dish that evokes childhood memories, Chicken à la King is elegant and comfort food at its best.

You can read about the origins of Chicken à la King here.

By Leslie Blythe

Honey Lime Shrimp

The great thing about this Honey Lime Shrimp is that it cooks quickly, requires minimal preparation, and tastes delicious. I served it on rice with some snap peas. The tip is not to overcook shrimp, which turns tough and chewy.

By Leslie Blythe

Zucchini Butter Spaghetti

This Zucchini Butter Spaghetti is incredibly delicious. If you are wondering how to use all of your homegrown zucchini, this is it! Grated zucchini is cooked down with butter and garlic and tossed with parmesan cheese and fresh basil. It's so simple, yet bursting with flavor.

By Leslie Blythe

Braised Chicken & Peaches

I happened to have had all the ingredients (except for prosciutto, so I used bacon) to make this Braised Chicken & Peaches. I love braising chicken thighs and the fresh summer peaches really work well together. There are also leeks, garlic, capers and fresh tarragon. It's the taste of summer.

By Leslie Blythe

Tomato & Goat Cheese Crostata

This Tomato & Goat Cheese Crostata is from Ina Garten's latest cookbook Modern Comfort Food. It's easy to make and very versatile. Truth be told, I didn't have goat cheese or leeks, so I used Gruyère and a shallot. You can use what you like, however, the pastry must be made exactly as written. It's the flakiest crust ever, which is due to the amount of ice-cold butter!

By Leslie Blythe

Creamy Lemon Chicken Linguini with Broccoli

My daughter Grace looked through our refrigerator, gathered ingredients and made this Creamy Lemon Chicken Linguini with Broccoli. There is nothing I like more than watching her cook. She used several techniques that I consider advanced and made this dish up on the fly. The results were absolutely superb.

By Leslie Blythe

Blistered Shishito Peppers with Soy-Ginger Sauce

Shishito peppers have become a popular appetizer. They are mostly mild, but about one out of ten are spicy, which adds an element of surprise. The person that gets the spicy one will have good luck! The other interesting aspect of this dish is when you add the bonito flakes (dried fish flakes) on top before serving they move and dance from the heat of the peppers.

By Leslie Blythe