Chilled Cucumber and Dill Buttermilk Soup

I seem to only use buttermilk in pancake batter or muffins. That’s unfortunate because buttermilk, like yogurt and kefir, is a cultured dairy product rich in calcium, protein and healthy probiotics. Since most of us are not going to start drinking buttermilk, I wanted to find another way to incorporate it into more recipes. Here,…

Wedge Salad with Avocado Green Goddess Dressing

Creamy salad dressings are not a top recommendation from most dietitians. Here’s an exception. By using an avocado, you have a smart substitute for mayonnaise because it provides a nutrient dense, creamy base for the dressing. The herbs pack another nutrient punch as well as contribute to the vibrant green hue. Ellie Krieger‘s recipe offers a…

Mini Pizza with a Zucchini Crust

If you’re a home gardener, here’s one more thing you can do with that pile of zucchini in the fridge. Thick slices of zucchini make a perfect low carb “crust” for your favorite pizza toppings. I used a large zucchini, slicing it into thick slices (about ½ inch). I brushed each slice with olive oil…

Deliciously Simple Fresh Tomato Soup

My husband’s garden continues to produce a bountiful supply of tomatoes (check out his post at Main Line Haven) so my daughter suggested tomato soup. Tomato soup is surprisingly easy to make. You just need tomatoes and a few simple ingredients. It’s fast and delicious. Total prep time: 10 minutes.  Total cooking time: about 30…

Colorful Crostini Bites

My kitchen is overflowing with tomatoes and this is not an exaggeration. I have them on trays, in baskets, on plates, in bowls, in every corner of my kitchen. My inspiration for this dish is from the rich, vibrant colors of the tomatoes accenting my kitchen. I don’t really have a recipe (these are very…

Roasted Beet Root Salad with Creamy Feta Dressing

Gorgeous! I love the vibrant color of red beets but my kitchen looks like a crime scene after cooking, peeling and chopping them. One trick I learned to keep from staining my hands is to rub my hands with vegetable oil before working with beets. My favorite way to cook beets is to roast them….

Seared Scallops in Brown Butter with Fried Sage

Scallops taste so rich, it’s hard to believe they contain very little fat. Like most seafood, they are a healthy fast food, cooking in less than 5 minutes. I seared them in a little brown butter and olive oil with a garnish of fried sage leaves. You don’t need much butter or oil, about 2…

Sun-Kissed Cherry Tomato Sauce

I mentioned in my bio that I’m a recipe reading, cooking obsessed nerd and that even my vacations are centered around food and cooking. Well, a few years ago we were traveling in Italy and the first thing I did was enroll my daughter and I in a cooking class. We learned some new techniques…

The Caprese Salad (culinary simplicity at its finest)

It’s that time of year. When tomatoes are at their peak, mouth-watering juiciness, it’s time to make the Caprese salad. So simple yet flavors so perfectly matched. I would never even consider making this salad without vine-ripe garden tomatoes and sweet summer basil. Get yourself some fresh mozzarella and a high quality extra virgin olive…