Cooking Method: Sautéing

Spinach Madeleine

This Spinach Madeleine is incredible. A certain person at my dinner table who doesn't like spinach said, "Never in my life did I think spinach could be that delicious!" It's a good way to introduce spinach to your family.

This recipe is rather famous in Louisiana. It's from the Junior League of Baton River Road Cookbook. The original recipe calls for a roll of 6 ounces of Jalapeño cheese. Kraft Foods no longer makes it, so you can substitute 4 ounces of Velveeta cheese, cubed, and 2 teaspoons of minced jalapenos. I actually used Tillamook Pepperjack.

By Leslie Blythe

Broccoli Rabe with Parmesan and Lemon

Broccoli rabe or rapini is a superfood packed with vitamins and nutrients to fuel your meal. It boosts your immune system, supports heart health, improves digestion, protects your eyesight and detoxes. This Broccoli Rabe with Parmesan and Lemon is really quick and easy to prepare. Give it a try.

By Leslie Blythe

Green Beans Gremolata

Green Beans Gremolata is an Ina Garten recipe which uses French green beans or Haricots Verts. Gremolata is an Italian chopped herb condiment classically made of lemon zest, garlic, and parsley. This zesty sauce brightens the dish.

By Leslie Blythe

Caesar Salad with Pancetta

This is Ina Garten's Caesar Salad with Pancetta. It has crispy cubes of pancetta, which is an Italian bacon made of pork belly meat that is salt cured. She also adds roasted cherry tomatoes that are bursting with natural flavor.

By Leslie Blythe

Shrimp Caneel

This Shrimp Caneel recipe is something I used to make a lot when I was newly married. I often made it with chicken. It's a Caribbean inspired dish with a touch of curry powder. The recipe comes from one of my all-time favorite cookbooks, Beyond Parsley, the cookbook of the Junior League of Kansas City, Missouri.

By Leslie Blythe

Sweet, Sticky and Spicy Chicken

What could be better than Sweet, Sticky and Spicy Chicken? It's very fast and easy to make and guaranteed to be a hit the whole family will love. This chicken dish uses boneless skinless chicken breast and tastes delicious. Great as an appetizer or as a main dish served over rice.

By Leslie Blythe

Blackened Chicken with Avocado Cream Sauce

This Blackened Chicken with Avocado Cream Sauce is a perfect blend of paprika, cumin, and cayenne pepper. The Avocado Cream acts as a cooling agent to tone down the spiciness. This spice blend would also work really well on fish. You can serve it with rice, quinoa or as a taco.

By Leslie Blythe

Persian-ish Rice with Tahdig

Tahdig is a special Iranian cuisine with a crispy, browned layer of rice at the bottom of the rice pot that everyone wants. The bottom layer of the rice gets pan-fried while the rice above it gets steamed. There are a few ways to make tahdig. The simplest is to use plain rice. This recipe mixes the rice with yogurt to give it a thick, pasty texture before spreading it in the pot. It comes from Samin Nosrat's, Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking Netflix episode 4 - Heat.

By Leslie Blythe

Corn Medallions with Aioli, Cotija Cheese and Lime

My daughter Zoe made these Corn Medallions with Aioli, Cotija Cheese and Lime. It’s basically Mexican-style street corn sautéed instead of grilled.

It’s the perfect mashup of the balanced flavors that comprise great dishes - sweet corn, garlic aioli, sour lime, and salty cheese.

Cotija cheese is named after the town of Cotija, Michoacán where it originated, Cotija cheese has a strong, salty flavor and mostly used as a topping or mixed into sauces. Feta is a good substitute.

By Leslie Blythe

Shrimp, Leek, and Spinach Pasta with Lemon Cream Sauce

My husband was out of town last weekend and I can never figure out what to eat. Usually, I buy something ready made. I can see your eyes rolling, but I do cook a lot and sometimes get tired of it. Though this time I decided to make myself an elegant lunch. Why not?

This Shrimp, Leek, and Spinach Pasta with Lemon Cream Sauce is quick to make. The dish relies on the leeks, tang of lemons with the richness of cream sauce for its flavor.

By Leslie Blythe