Cooking Method: Sautéing
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.
By - 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.
- Prep: 5 mins
- Cook: 20 mins
- Yields: 8 Servings
Seared Ginger-Balsamic Salmon with Hot and Sour Slaw
This Seared Ginger-Balsamic Salmon with Hot and Sour Slaw is very healthy and delicious. The seared salmon and easy slaw are excellent served hot, room temperature, or cold.
- Prep: 15 mins
- Cook: 30 mins
- Yields: 4 Servings
Salisbury Steak with Onion Gravy
I saw this recipe from Martha Stewart for Salisbury Steak with Onion Gravy, which reminded me of the TV dinners that we ate in the 60's and 70's. You are meant to make it in an oblong shape to look like steak, but I didn't do that. Everyone LOVED it and it freezes beautifully so that you can reheat and eat in front of the TV!
Salisbury steak is a dish made from a blend of ground beef and other ingredients and is usually served with gravy or brown sauce. Salisbury steak was invented by an American physician, Dr. J. H. Salisbury (1823–1905). The dish is traditionally served with mashed potatoes or noodles.
By - Prep: 45 mins
- Cook: 30 mins
Broccoli Pepper Jack Gratin
This Broccoli Pepper Jack Gratin takes your average cheesy broccoli up a notch. This jacked up version makes a crave-worthy side dish.
- Prep: 15 mins
- Cook: 25 mins
- Yields: 10 Servings
Coquilles Saint Jacques
Our friend Jeanne invited us to dinner last week and she made Ina's Coquilles Saint Jacques. I have never been a fan of scallops, but that all changed! This was spectacularly good. Scallops in a creamy sauce with just a hit of curry are cooked under a crust of bread crumbs and cheese. The beauty of this recipe is that it can be prepared the day before. Coquille is the French word for shell.
- Prep: 20 mins
- Cook: 1 hrs
- Yields: 6 Servings
Sautéed Asparagus, Broccoli and Peas
Sautéed Asparagus, Broccoli and Peas is a wonderfully, bright and vibrant side dish for your spring table. These vegetables are are low in calories but high in vitamins, minerals and fiber and incredibly nutritious.
- Prep: 10 mins
- Yields: 6 Servings
Irish Beef Stew
This Irish Beef Stew uses Irish stout and is rich and hearty. The beef is incredibly tender. The stout beer really adds a great flavor. Perfect for a St. Patrick's Day meal!
- Prep: 20 mins
- Cook: 1 hrs 10 mins
- Yields: 8 Servings
Hearty Beef, Leek, & Barley Stew
This Hearty Beef, Leek, & Barley Stew is the ultimate in comfort food. I have made this recipe for years. It's from Gourmet LA, a Junior League cookbook. It is a stew that is simple to make and not your typical beef stew recipe. It is light and delicious for the chilly winter nights. Serve it with a nice loaf of crusty bread and a salad.
- Prep: 20 mins
- Cook: 2 hrs 30 mins
- Yields: 4 Servings
Pasta with Chickpeas and Za’atar
I was home alone and rummaged through my pantry and made this Pasta with Chickpeas and Za’atar from Yotam Ottolenghi's cookbook, Simple. Za'atar is a mixture of sumac, sesame seed and herbs used throughout the Middle East and the Mediterranean. It was the perfect dinner channel surfing in front of the TV.
- Prep: 15 mins
- Cook: 25 mins
- Yields: 4 Servings
