Cooking Method: Simmering
Crispy Gnocchi with Burst Tomatoes & Mozzarella
This Crispy Gnocchi with Burst Tomatoes & Mozzarella is easy and insanely good. The recipe can easily be cut in half. Yum, yum, yum...!
By - Prep: 10 mins
- Cook: 20 mins
- Yields: 4 Servings
French-Cut Green Beans With Dill Butter
I love green beans and I adore fresh dill. These French-Cut Green Beans with Dill Butter are a match made in heaven. Frenching green beans is easy, if you have a French Cut Green Bean Cutter. French cut green beans are basically julienned, or thinly sliced green beans. Yes, you can do it by hand, but why?!
- Prep: 15 mins
- Cook: 25 mins
- Yields: 4 Servings
Baked Broccoli Polenta with Roasted Mushrooms
I saw this recipe for Baked Broccoli Polenta with Roasted Mushrooms in Saveur magazine. I have to say, it was outstanding. You make the polenta, stir in roasted broccoli and grated Parmesan and put it in a loaf pan, refrigerate over night. Then it's sliced and roasted and serve with roasted mushrooms. It calls for maitake mushrooms, but I used cremini mushrooms. This would be a great addition to your holiday meal for your vegetarian guests or all guests! Oh, and it's gluten free!
- Yields: 4 Servings
Mushroom Risotto with Peas & Spinach
I often make Mushroom Risotto, but this time, I added peas and spinach at the very end. I actually made it in the Instant Pot, which is super easy and doesn't involve all the stirring. I included both instructions if you want to make it on the stovetop.
- Prep: 10 mins
- Yields: 6 Servings
Coconut Miso Salmon Curry
This Coconut Miso Salmon Curry is a recipe from The York Times. It actually has no curry powder in it. It's very quick to prepare and is full of flavor. I served it on a bed of Jasmine rice.
- Yields: 4 Servings
Margherita Pizza Beans
I love this recipe for Margherita Pizza Beans. If you have lots of tomatoes from your garden, this is a great way to use them. It's basically an Italian "beans on toast". Serve it with a fresh green salad and you have a meal your family will be asking you to make again.
- Prep: 15 mins
- Cook: 25 mins
- Yields: 4 Servings
Tomato Risotto
I saw this recipe last Friday in The New York Times. Since I had some fresh tomatoes from the garden, I decided to make this Tomato Risotto. Tomato Risotto is so good with a sprinkling of parmesan and fresh basil. I actually made it in the Instant Pot, which is super easy and doesn't involve all the stirring. I included both instructions if you want to make it on the stovetop. There's nothing like summer tomatoes picked fresh from your garden.
- Prep: 15 mins
- Yields: 4 - 6 Serving
Prawn & Orange Curry With Basmati Rice
This recipe for Prawn & Orange Curry With Basmati Rice is from Nadiya Hussain, who is one of my favorite chefs. She won the sixth series of BBC's The Great British Bake Off in 2015. She has a show on Netflix called Nadiya’s Time to Eat. Everything she makes has an interesting and brilliant twist. The prawn curry with orange zest and juice has wonderful flavor and it's quick to make.
- Prep: 10 mins
- Cook: 20 mins
- Yields: 2 - 3 Servings
Creamy Lemon Chicken Linguini with Broccoli
My daughter Grace looked through our refrigerator, gathered ingredients and made this Creamy Lemon Chicken Linguini with Broccoli. There is nothing I like more than watching her cook. She used several techniques that I consider advanced and made this dish up on the fly. The results were absolutely superb.
- Prep: 15 mins
- Cook: 20 mins
- Yields: 4 Servings
Lentil Salad with Lemon Dressing
This Lentil Salad with Lemon Dressing great for a picnic. The combination of cucumbers, sun-dried tomatoes, red onion and fresh mint goes perfectly with the lemony dressing. Lentils are an excellent source of B vitamins, iron, magnesium, potassium and zinc. They are high in protein, fiber and a great choice for the heart and for managing blood pressure and cholesterol. I could go on with even more health benefits of lentils!
- Prep: 10 mins
- Cook: 30 mins
- Yields: 4 Servings
