Poached Cod in Tomato Broth with Crispy Shallots

How to cook fish correctly seems to be a question for many people. The fear of overcooking or undercooking stops many from attempting to make fish at home. This recipe, adapted from Alison Roman, takes all the guesswork out of cooking fish. Since the fish simmers slowly in a tomato broth, it’s less likely to…

I Can’t Believe There’s No Cheese” Cheese Sauce

A cheese sauce you can use to make creamy mac and cheese but there’s no cheese! Amazingly, without incorporating any cheese into this sauce, you can create the same savory flavor of regular cheese. The ‘cheese’ flavor comes from a perfect blend of ingredients that includes cooked potatoes, onion, carrot, pre-soaked cashews (the only step…

One-Pot Pasta with Zucchini and Herbs

Yes, you can cook this recipe in one pot, no extra skillet, bowl or colander to clean. One-pot recipes simplify cooking, making it easier to put a meal together when time is really tight. I have to admit, I’m usually a little skeptical of one-pot recipes because I’m never sure if they’ll work. This one…

Grilled Zucchini and Halloumi on Toasted Sourdough

Halloumi, where have you been all of my life? After seeing this Cypriot cheese featured on several blogs recently, I finally decided to give it a try. Halloumi is a firm, salty cheese traditionally made from sheep and goats milk. When eaten cold, it’s rather plain with a rubbery texture but when grilled, this is…

Summer Corn and Zucchini Chowder

I was right out of college and wanted to learn how to cook so I signed up for a class with a focus on healthier cooking. It was taught by Robin Rifkin, an inspirational woman who continues to work in the food and nutrition community in Philadelphia. This was one of the first recipes I…

15-Minute Shrimp Tacos

This recipe cuts a few corners without sacrificing flavor and nutrition. By using a taco seasoning packet instead of making your own blend of seasonings and a pre-shredded bag of coleslaw mix, you can pull these tacos together in 15 minutes. Frozen shrimp should always be in your freezer because you can defrost them quickly…

It’s Pesto Time!

If I had to pick a scent that screams summer, it would be the aroma of fresh basil. I use this fragrant summer herb, straight from the garden, as an unexpected pop of flavor in sandwiches and salads, sprinkled on pizza and eggs and of course as the star ingredient in pesto. Needless to say,…

Crispy Parmesan Snap Peas

Another easy to assemble recipe from The Forest Feast Gatherings cookbook. If fact, this is so easy it’s not really a recipe as much as it is combining 4 ingredients and baking them. This can be served as an appetizer or a vegetable side. You could swap other veggies for the snap peas. I think…

Caramelized Shallot Pasta

.I give full credit for this recipe to Alison Roman, former NY Times food columnist and now writer of her own newsletter and cooking series. This recipe spiked in popularity during the pandemic. The use of simple pantry ingredients combined with quick and easy cooking techniques makes it a winner in my book. The intense…

Zucchini Ribbon Pizza with Walnuts and Parmesan

One of my favorite series of cookbooks is from Erin Gleeson, The Forest Feast. What I love about her books is that she makes cooking healthier so easy! Her recipes are more of an assembly of ingredients rather than a long list of ingredients and complicated directions. You can mix and match ingredients and measurements…

Anchovy Pasta with Garlic, Lemon and Arugula

Don’t be worried that this simple dish will be overpowered by the strong flavor of anchovies. It packs a powerful flavor punch. But not in a fishy way. The anchovies are present but not overwhelming. The addition of olive oil, lemon and herbs helps to balance their flavor so the anchovies are in the background,…

Creamy and Light Salmon Salad with Yogurt and Dill

Tinned fish is convenient, economical, and nutrient-rich so don’t limit your options to just tuna fish. Canned salmon is a pantry staple of mine because I love it as an alternative to tuna. It’s rich in omega-3 fatty acids, protein and calcium (if it’s not boneless). For quick and healthy weeknight dinners, I use it…