Cooking Method: Sautéing

Lemon Brown Rice with Garlic and Thyme

This Lemon Brown Rice with Garlic and Thyme is probably some of the best rice I've ever made. I actually made it a long time ago, but the photo was so bad I didn't post it. This photo isn't great either! This tangy brown rice dish can be served warm, or chilled as a salad or side.

By Leslie Blythe

French Onion Gnocchi Casserole

I came across this French Onion Gnocchi Casserole and was intrigued. It was really delicious, though it would have helped if it were really cold outside (not a remote possibility in Los Angeles at the moment!) and you were REALLY hungry. It's not exactly a "light" meal, but if you're looking for comfort food, this is it!

By Leslie Blythe

Chicken with Ginger-Pear-Cider Pan Sauce

I love luring my husband into the kitchen. I prepared all my ingredients and asked him to cook this chicken. As usual, he did a stellar job. After the first bite, we were astounded at how good it was. The pears and sage are a nod to fall.

This Chicken with Ginger-Pear-Cider Pan Sauce is incredibly delicious. The pan sauce is glossy, rich and smooth and yet exquisitely simple and extraordinarily tasty. Deglazing the pan with apple cider, then adding ginger and sage makes the most delicious sauce.

By Leslie Blythe

Shrimp Pasta with Tomato Basil Sauce

This Shrimp Pasta with Tomato Basil Sauce is very easy to make and full of delicious flavors. By the time you cook the pasta, the shrimp and tomato basil sauce is done.

By Leslie Blythe

Butternut Squash Risotto with Gorgonzola and Walnuts

In anticipation of autumn, which doesn't actually exist in Los Angeles, I had a hankering for some risotto. I will give you the recipe two ways - stovetop and Instant Pot. The Instant Pot makes perfect risotto every time in 6 minutes! This Butternut Squash Risotto with Gorgonzola and Walnuts is an outstanding combination of flavors.

The gorgonzola adds a sweet, tangy flavor and the walnuts add an earthy, crunch to this delicious autumnal dish. I would probably serve the gorgonzola and walnuts passed around the table.

By Leslie Blythe

Fagioli Al Uccelletto “Tuscan Baked Beans”

I serve these Fagioli Al Uccelletto “Tuscan Baked Beans” with the Italian-style Slow-Roasted Pork Roast with Oranges & Onions. They go perfectly with it. These beans are a typical dish from Tuscany, particularly in the Florence area.

By Leslie Blythe

Creamy Corn Salad

It seems like I've been posting a lot of corn salads lately. I have at least 6 different kinds on my blog. I guess you could say I like corn! It could have something to do with being raised in Indiana. This version has a creamy dressing and uses roasted red peppers and fresh basil.

By Leslie Blythe

Ratatouille

Ratatouille is a French Provençal stewed vegetable dish, originating in Nice, and sometimes referred to as ratatouille niçoise. Ratatouille is a great way to use up some of your homegrown vegetables.

By Leslie Blythe

Sautéed Corn and Zucchini with Basil

I know I have been posting a lot of recipes for corn, but I grew up in Indiana. There really is nothing better in the summer when the white, sweet corn is at its peak. This recipe for Sautéed Corn and Zucchini with Basil uses up some of the zucchini from your garden with fresh basil.

By Leslie Blythe

Pesto Chicken Avocado Salad

This Pesto Chicken Avocado Salad uses pesto dressing 2 ways, to marinate the chicken and dress the salad. You can make your own pesto or buy store bought.

By Leslie Blythe