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Cooking Method: Sautéing

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

Glazed Pork Chops

These Glazed Pork Chops are very simple and easy to prepare. The glaze is a wonderful combination of maple syrup, apple cider vinegar, and Dijon mustard and finished with fresh thyme.

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  • Prep: 5 mins
  • Cook: 15 mins
  • Yields: 4 Servings

Spinach-Artichoke Galette with Burrata and Caramelized Onions

This Spinach-Artichoke Galette with Burrata and Caramelized Onions was what happened last night. I doubled the amount of burrata, because why not? There is nothing better than a rustic galette. It's the second one this week, though this is a savory version. Your vegetarian friends will love you.

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  • Prep: 30 mins
  • Cook: 30 mins
  • Yields: 6 Servings

Weeknight Beans on Toast

My daughter Grace made me this Weeknight Beans on Toast for Mother's Day dinner. It was so delicious and simple. This recipe will make more ragù than you need, but the leftovers can be repurposed as a quick topper for pasta on another night. Nothing beats the convenience of a bag of spinach, but any green will work here. Try mustard greens, kale, or collard greens. 

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  • Prep: 20 mins
  • Cook: 30 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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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

Asparagus and Peas with Creamy Tarragon Dressing

Brighten up your dinner table with Asparagus and Peas with Creamy Tarragon Dressing. This simple side dish is tossed with a bright, tangy dressing. Delicious hot, at room temperature or chilled. Tarragon was very popular in the '80s food scene and has a warm, sweet, anise/minty aroma and flavor and is indispensable in classic French cooking.

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  • Prep: 5 mins
  • Cook: 20 mins
  • Yields: 8 Servings
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