Mastering Mezze

Mezze refers to a mixture of small dishes, served as either an appetizer or a light meal. This style of eating is very popular in the Middle East and Mediterranean countries. Mezze staples include dips, vegetables, salads, and bread. I will often assemble ingredients that I already have in the fridge and the pantry so…

Chickpea and Rosemary Frittata

5-ingredient or less recipes can be a game changer in the kitchen, especially around the holidays. Eggs are wonderful as a fast weeknight dinner or holiday brunch and a frittata couldn’t be easier. Here we are combining eggs with chickpeas, fresh rosemary and parmesan cheese. Don’t be fooled. This small list of ingredients packs big…

Red Curry Glazed Salmon

The American Heart Association suggests eating at least 8 ounces of fish per week and the heart healthy Mediterranean eating plan recommends up to 15 ounces per week. Seafood is an excellent source of protein, rich in omega-3 fatty acids, and if you’re eating fish, you’re not eating steak. This is one of my favorite…

3-Ingredient Maple Glazed Salmon

We all should be eating more fish and this 3-ingredient recipe makes it easier than ever. It takes only 15-minutes in the oven so it goes from prep to table in under 20 minutes.

Butternut Pear Soup with Popcorn Croutons

This is one of my favorites from Erin Gleeson, The Forest Feast. It’s a brilliantly simple, nutrient-rich, “no cream” creamy soup that’s as cozy as a soft blanket. Because it’s so easy, I’m adding it to my Thanksgiving menu. And it’s vegan, dairy and gluten-free.

Beans and Greens on Toast

This British inspired dish makes for a very easy breakfast, lunch or dinner. It’s a meal that is well balanced, extremely satisfying, simple to prepare, and delicious to eat!

Marcella Hazan’s White Bean Soup with Garlic and Parsley

Silky beans in a rich olive oil broth ladled over a piece of toasted whole grain bread, yes please! Marcella Hazan was known for embracing simplicity and balance. These were the hallmarks of her cooking. You might be tempted to add other ingredients, but don’t! Consider this famous quote of hers, “What you leave out…

Spiced Honey Drizzle (perfect over roasted veggies)

I’m a huge fan of roasting any vegetable with just some olive oil, salt and pepper but occasionally I want to kick it up a notch. This honey glaze goes well with any roasted veggie but I especially love it with cauliflower. The turmeric gives the cauliflower a bright yellow glow and the in the…

Tuscan Shrimp and Beans

Cook’s Illustrated featured this recipe back in March/April 2017. Whenever I see “Tuscan” in the title of a recipe, I’m sold. You will find a bounty of beans in many Tuscan dishes (which is why I like them) and adding shrimp to the beans seemed like a winning combination. This deeply flavored dish is a…

One Pot Pantry Pasta with Chickpeas

When you can cook a meal in one pot, count me in! I found this recipe from Bon Appetit (BA) and loved the use of pantry staples. Chickpeas stand in as plant-based protein, canned tomatoes add sauciness and of course, pasta is the ultimate comfort food. The original recipe from Bon Appetit does not have a…

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…