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…

Whipped Feta Dip

Whipping feta cheese in the food processor with plain yogurt transforms it into a light and creamy base for this silky dip. The savory, saltiness of the feta is balanced with a sweet drizzle of honey and the roasted red peppers give this white canvas a pop of color. This is a deliciously light dip,…

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…

Smoked Trout with Red Pepper Jam and Lemon Oil

I just discovered smoked trout at Trader Joes and I will never go back to tuna fish. These meaty fillets are packed in a tin so they can be kept in your pantry for quick, easy, weeknight meals. For those of you not sure about the strong flavor of other tinned fish like sardines, they…

Zesty Sardine Toast with Capers and Herbs

Just mentioning sardines will get a cringed-face reaction. I’m here to hopefully change that response. These little fish come with a long list of reasons why you should be eating them. They are shelf-stable, inexpensive, sustainable, packed with protein, rich in omega-3 fatty acids, a good source of calcium and they can help you get…

Walnut Quinoa Burger with a Flavor Explosion

I love to try new veggie burger recipes and I found this one in an older EatingWell magazine. I think this might be my favorite one. Admittedly, it does require some extra steps but I think it’s worth it. The umami spread is truly a flavor explosion. By using 5 different umami flavors like dried…

Clean-Out-the-Fridge Frittata

From guest blogger Taylor Dimmerling, Cabrini University, and nutrition intern at athensnutrition.com We all start our week with good intentions. We read the food blogs, assemble some fast and easy dinner recipes, stock up on fruits and veggies, and fill the fridge will everything we need for a week of cooking. But then we find…

Bean Burger Lettuce Wraps with Creamy Peanut Sauce

Making your own veggie burgers allows you to get creative with the ingredients. You can pick whatever bean you like, select the whole grain you have on hand, and mix and match seasonings based on your favorite flavors. For this recipe, I planned to use edamame but soon realized I didn’t have any in my…

Mushroom Bourguignon

Bourguignon refers to a stew that is made with beef, braised in red wine. I came across this recipe from Melissa Clark at the nytimes.com and thought it was an interesting way to make a hearty stew without meat. Since the traditional dish gets its intense, savory flavor from beef, we’ll be using some vegetable…

Recipe Roundup: Tomato Palooza 2020

Summer = Greg’s (my husband) garden-fresh tomatoes! In honor of my husband’s dedication to growing and nurturing these little and not so little gems, I’m rounding up our favorite tomato recipes that I’ve been making this summer. This year is our 2nd annualĀ  “Tomato Palooza” and we’re not letting Covid-19 stop this festive outdoor family…