Cooking Method: Sautéing

Sausages with Herbed Beans

This is a great weeknight meal. It's very similar to cassoulet, which is a rich, slow-cooked casserole originating in the south of France, containing sausage and other meats. The beauty of this recipe is that unlike cassoulet, it cooks very quickly. I sent my husband, Eric, the shopping list via text message, he actually bought already cooked Portuguese smoke cured sausage seasoned with garlic and paprika. I thought it wouldn't work, but it was really delicious and I will be making this again.

By Leslie Blythe

Chardonnay Braised Chicken Thighs with Parsnips

We had some friends over for dinner. They are redoing their kitchen. You know the scenario - the contractor says it will be 3 months, which means 6 to 8! Anyway, I made this chicken dish, which was so easy and everyone seems to like it. I found it in Food & Wine magazine.

By Leslie Blythe

Shiitake Mushrooms With Harissa Vinaigrette

I saw this recipe years ago in The Wall Street Journal. I love mushrooms also I happened to have a tube of Harissa, which my husband, Eric, calls "The Ketchup of North Africa". Harissa, the Tunisian chili paste packed with spices and herbs, can add punch to all kinds of dishes. Harissa is available at some speciality foods stores and at Middle Eastern markets. To save time, you can use store-bought harissa and skip straight to the instructions for making the vinaigrette, which is what I did. The other liberty I took with this recipe was to use a combination of Shiitake and Crimini or Baby Bella mushrooms.By the way, mushrooms are packed with vitamins, nutrients and antioxidants. People who eat 2 medium-sized mushrooms daily have a 45% lower risk of cancer compared to those who do not eat mushrooms, according to Pennsylvania State University research, published in Advances in Nutrition.

By Leslie Blythe

Peas with Orange and Mint

Peas with Orange and Mint is a great easy side dish that livens up a bag of frozen peas...

By Leslie Blythe

Chicken Liver Pâté with Sage, Apple and Thyme

I made this pâté using chicken livers. I was really the other ingredients that I found appealing. We happen to have a monstrously large sage plant in the back garden. Also, the apple gives it a hint of sweetness. I know most sane people would never dream of making pâté, but it's easy once you get over the whole liver thing!

By Leslie Blythe

Sautéed Broccoli Rabe

Broccoli Rabe, also known as rapini or, “broccoletti” in Rome or “friarelli” in Naples is a common vegetable in the cuisines of southern Italy, especially in Naples. The flavor of rapini has been described as nutty, bitter, and pungent. Rapini is often sautéed with garlic. In Umbria and other Central Italy regions, rapini is sautéed with garlic, chili pepper and guanciale (guanciale is an unsmoked Italian bacon prepared with pig's jowl or cheeks) is a typical side dish for porchetta, grilled pork ribs and sausages and other pork dishes.

By Leslie Blythe

Spinach Salad with Limed Pepitas and Dried Cranberries

Spinach Salad with Limed Pepitas and Dried Cranberries is delicious! Pepita (from Mexican Spanish: pepita de calabaza, "little seed of squash") is a Spanish culinary term for the pumpkin seed, the edible seed of a pumpkin or squash. The following recipe is based on Mary Sue Milliken and Susan Feniger's recipe from The Boarder Grill in Los Angeles. Their version of this salad uses pomegranate Seeds and jicama. Also, if you are serving buffet style spinach is a good green to use. It's less delicate than lettuce and doesn't go as limp. I had never "limed" a pepitas before, but now I hooked!

By Leslie Blythe

Chicken & Mushroom Casserole with Crunchy Stuffing Topping

Chicken & Mushroom Casserole with Crunchy Stuffing Topping is a recipe I concocted. To me, texture is key. I love things that are crunchy! I happened to have a half a box of leftover stuffing mix and decided to use it up. You could make this ahead and bake it later. Love that!

By Leslie Blythe

Sautéed Japanese Eggplant

Sautéed Japanese Eggplant is a very easy side dish. I made this earlier and served it at room temperature. Everyone LOVED it!

Japanese eggplant is the Western name given to dozens of Japanese eggplant varieties, both heirloom and hybrid. The most common of these varieties are Millionaire and Orient Express, both long, slender oblong shaped eggplants with glossy, purple-black, thin skin. The interior cream colored flesh is spongy and nearly seedless. Japanese eggplant's flavor is mild and because it is nearly seedless it doesn't possess that bitter quality found in Western and Thai varieties.

By Leslie Blythe

Chicken with Roasted Peppers & Tomatoes

I made this Chicken with Roasted Peppers & Tomatoes because happened to have some roasted peppers and tomatoes in the pantry. If you want, you could add some olives, capers or artichokes. Jarred roasted peppers are great to have on hand...

By Leslie Blythe