5 Minute Blistered Shishito Peppers

These little sweet peppers are dynamite when they’re flash sauteed! The skins are tender with seeds almost non-existent so you can pop the whole thing in your mouth. If you have a garden, grow them. Just a few plants produce a peck of peppers (I’m not really sure what a peck is but the point…

Homemade Sushi Party

Here’s a fun idea for a hands-on dinner party. Homemade sushi rolls. Sushi rolls are actually easy to make, once you get the hang of it. The most challenging part is finding the ingredients and the supplies needed to make the rolls. My town just happens to have a Japanese market so that was easy…

Red , White and Blue Watermelon Salad

I’m reposting this recipe for the upcoming 4th of July holiday. It’s fast, delicious and healthy. Juicy watermelon, sweet blueberries, fresh mint and salty feta cheese create a symphony of summer flavors in every bite. Best of all, it takes about 10 minutes to assemble.

The Basics of Cooking with Beans

My new cooking goal is to master the craft of cooking dried beans. This should be simple but my past experience resulted in soft, mushy or mealy beans but then I stumbled upon the website,┬áRancho Gordo. It inspired me to start cooking dried beans and to stop opening a can. Rancho Gordo beans are beautiful,…

Curry Roasted Cauliflower

Roasting vegetables results in the caramelization of the natural sugars in vegetables which intensifies the flavor and sweetness. Roasting is a fast and easy way to make lots of vegetables at one time. Place a variety of vegetables on several sheet pans and roast them all at the same time on different racks in your…

Baked Tofu with any sauce you have in the fridge

Firm or extra firm tofu is an absorbent blank canvas of protein, ready to soak up any flavor you introduce. One of the simplest ways to use tofu is to cover it with your favorite sauce or dressing then bake it in a hot oven. To help the tofu take on a firmer texture, press…

Creamy Pumpkin Pie with a Graham Cracker Crust

Here’s a late addition to the pumpkin palooza post. Pumpkin pie. I lightened the recipe by using evaporated fat-free milk instead of cream and made a fast and easy graham cracker crust using liquid vegetable oil instead of the traditional, full fat pie crust. This recipe makes two, 9 inch pies, one for dessert, and…

Grilled Pizza Perfected

Want a fun, festive menu for a party with friends? Set-up a “make your own” pizza bar. My husband and I have been trying to perfect grilled pizza for about a year. He is the proud owner of a Big Green Egg, which is a ceramic smoker/grill, so this has become our pizza oven. You…

Labneh (yogurt cheese)

I learned about strained yogurt many years ago at one of my earliest cooking classes. We did not call it Greek yogurt or Labneh, but rather yogurt cheese or yogurt cream cheese. Labneh is a Middle Eastern strained yogurt. It is similar to Greek yogurt (which is also strained yogurt) but because labneh is strained…

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….

Pop Pop’s Spaghetti and Meatballs

There are some recipes you never change. Recipes that are shared from generation to generation, bringing with them memories of family meals filled with stories and laughter. These are the recipes that elevate our health more than a kale salad or tofu burger. My dad (Pop Pop) has been making this recipe for as long…

Citrus-Herb Vinaigrette

Make a pledge to never buy bottled salad dressing again. Salad dressing is SO easy to make. It’s as simple as combining an acid (vinegar) and an oil (extra virgin olive oil is my preference). You can add some flavor boosters like Dijon mustard, chopped scallions or shallots and herbs. Play around with the type…