Cuisine: Cheese

Crispy Parmesan Carrots

These Crispy Parmesan Carrots are so delicious and easy to make. They are made by roasting carrots in a mixture of olive oil, garlic, spices, and Parmesan cheese. The result is a crispy, cheesy, and flavorful side dish. I also make Roasted Crispy Parmesan Potatoes using the same method.

By Leslie Blythe

Vegetable & Goat Cheese Tart

I am in Connecticut for a while staying with my mom. I found a fabulous little farmers market super close by at the Stamford Museum & Nature Center. I bought some vegetables and decided to make this Vegetable & Goat Cheese Tart. This tart is very versatile. You can use any combination of vegetables. You can make one big one or individual tarts. I used herbed goat cheese, cherry tomatoes, zucchini, yellow squash, and asparagus. It's so simple and easy to make. Serve it with a mixed green salad.

By Leslie Blythe

Pasta with Eggplant, Tomatoes & Mozzarella

Pasta with eggplant, tomatoes, and mozzarella is a classic Italian dish that is both simple to make and delicious. I always add a pinch of chili flakes to mine. The eggplant in this vegetarian pasta dish has a meaty texture. Buon appetito!

By Leslie Blythe

Coronation Quiche

I finally decided to make the controversial Coronation Quiche. I have to say, it's rather underwhelming. I had to hold back from adding shallots, and more cheese. I think it's a risky thing to make for guests due to the addition of tarragon, which you either love or hate. It's described on the King's website as A deep quiche with a crisp, light pastry case and delicate flavours of Spinach, Broad Beans and fresh Tarragon. Eat hot or cold with a green salad and boiled new potatoes - perfect for a Coronation Big Lunch! I beg to differ. Give me Queen Elizabeth II's Coronation Chicken!

By Leslie Blythe

Artichoke, Garlic, and Leek Pasta

It can't get any simpler than this Artichoke, Garlic, and Leek Pasta. I always have cans of artichoke hearts on hand which makes it great for a busy workweek meal. It takes about 10 minutes to throw this together. You can also personalize it, by adding sun-dried tomatoes, capers, etc...

By Leslie Blythe

Artichoke Salad with Lemon Parmesan Dressing

My birthday was a few days ago and I bought myself an air fryer. I've been on the fence about it for well over a year. Last night I experimented with a few recipes. This Artichoke Salad with Lemon Parmesan Dressing is made with air-fried artichoke hearts (you can also just roast them in the oven), shaved Brussels sprouts, white beans, celery, parsley, and a lemon Parmesan dressing. It's so flavorful and satisfying, and it is a great way to get your daily dose of vegetables.

By Leslie Blythe

Pickled Beet, Arugula & Herbed Goat Cheese Sandwich

I know this probably only appeals to .08% of the population, but I loved this sandwich, mainly because pickled beets are my favorite. The combination of the sweet and tangy pickled beets, the peppery arugula, and the creamy goat cheese is delicious. It's a really well-balanced sandwich that is both healthy and satisfying.

By Leslie Blythe

Hot Pimiento Cheese Dip

Hot Pimiento Cheese Dip is a classic Southern dish that is perfect for parties or game day. It is made with cream cheese, mayonnaise, cheddar and jack cheese, pimientos, and scallions, and it is baked until it is bubbly and golden brown. Serve it with crackers, chips, or vegetables for a delicious and easy appetizer.

By Leslie Blythe

Asparagus Tart with Fromage Blanc & Comté

It was 10 years ago that I was diagnosed with breast cancer. I am cancer-free and intent on staying that way. During all the chemo and radiation, I asked my friends to send me recipes so that I could keep blogging every single day… Why I thought I had to keep doing it is crazy. I now blog when I want to! This recipe is from one of my best friends Jessica. She knows more about me than anyone, which is rather frightening (for her)!

Guest blogger Jessica (Denver, CO). Spring has not sprung yet here in Colorado, but we’re doing our damnedest to pretend that it has. So I broke out this great recipe, loosely adapted from an Epicurious recipe, to brighten up a recent dinner with out-of-town guests. It was just delicious.

By Leslie Blythe

Columbia’s 1905 Salad

Columbia's 1905 Salad is from Florida's oldest restaurant in Tampa, and the oldest Spanish restaurant in the United States, called Columbia Restaurant. The restaurant opened in 1905, but this famous salad wasn't "invented" until 1940 by waiter Tony Noriega. He made it using leftover Spanish and Italian ingredients from the kitchen. The Columbia’s legendary salad is tossed tableside. They are the biggest restaurant consumer of Lea & Perrin’s Worcestershire sauce in the country, which is the “secret sauce” in the dressing recipe.

By Leslie Blythe