Cranberry and Celery Relish, November 2009.
This dish is fun – it’s got the sweetness of cranberry sauce but has celery to break up both the sweetness and the consistency. The celery acts acts a buffer; for the most part, you can’t taste it. It’s a unique recipe, but definitely worth a try during the holiday season.
Sauteed Green Beans and Brussels Sprouts, November 2009.
Great green side dish.
Squash and Red Pepper Pilaf, November 2009.
Delicious dish, excellent pilaf. I’d cut down on the amount of oil called for because the dish seemed oiler than it needed to be.
Stewed Potatoes and Green Beans with Tomatoes, November 2009.
Another savory side dish or entree. The tomatoes in this recipe flavor the mashed potatoes and make a wonderful medley of tastes.
Smothered Pork Chops with Mushrooms, November 2009.
I’m not a huge fan of pork chops, but this recipe makes the juiciest chops I’ve ever had. They’re melt-in-your-mouth delicious.
Sweet Potato Gnocchi with Fried Sage and Shaved Chestnuts, October 2009.
Sweet. Potato. Gnocchi. Enough said.
Bulgur with Herbs, September 2009.
I’m always looking for whole-grain dishes that work well as a side or an entree. This one fits the bill and is delicious warm or cold. It’s also a fast recipe; it’ll take you less than 30 minutes, preparation included.
Roasted Cauliflower with Kalamata Vinaigrette, September 2009.
Great recipe for the time-pressed individual; this dish is so easy to make, it’s ridiculous. The dressing adds a salty tang to the cauliflower.
Baked Chicken Meatballs with Peperonata, August 2009.
This recipe is mouth-wateringly amazing. You’ll want to have it again and again. It’s a fun meal to make with someone else. The meatballs just melt in your mouth.
Rice with Fennel and Golden Raisins, July 2009.
I love making this one for holidays; guests love it. It’s slightly sweet and makes a great side to round out any meal.
(Grilled) Zucchini Pasta with Pecorino Walnut Crumble, June 2009.
I broiled the zucchini instead of grilling it. This pasta dish is another simple and tasty one. That walnut crumble adds the perfect crunch.
Mushroom Carpaccio with Pecorino Toscano, May 2009.
Good dish to entertain with for two reasons: (1) it’s unique but simple and very delicious and (2) it take no time at all to make. Put it out as an appetizer while the rest of the meal is finishing up.
Quinoa Salad with Fresh Hearts of Palm (or Chayote), May 2009.
I’ve only ever made this recipe with the substitution (chayote instead of hearts of palm) but it is a staple; some months I make it once a week! Any quinoa is very good for you and an excellent source of both healthy carbs and protein (yes, it has both; it is a unique grain in that sense).
Black-Eyed Pea and Ham (or Chicken) Salad, April 2009.
I love substituting cooked chicken (or even better – rotisserie chicken) for the ham to make a different sort of chicken salad (and, it’s bulkier, which is an added benefit if you like making a bunch for a week of sandwiches for lunch at work or school).
Fennel and Carrot Confit, March 2009.
I prefer to spend time in the kitchen making things from scratch rather than spend much time making a certain element of a dish “pretty.” However, this confit is pretty easy and extremely delicious with the added perk that it is, of course, beautiful as well.
Cheesy Chicken and Mushroom Lasagne, March 2009.
You’ll think you’ve died and gone to heaven with this non-ricotta lasagne. It’s definitely not low-fat, but it’s a good dish to make when you’ve got guests coming over (to impress).
Chicken Gyros with Cucumber Salsa and Tsatsiki, March 2009.
This recipe beats out anything you can get in most restuarants (with the exception of a good, authentic lamb gyro) any day.
Linguine with Brussels Sprouts Barigoule, March 2009.
This recipe is delicious. I never liked brussels sprouts until I started cooking them myself. This one’s definitely a winner.
Mushroom Strudel, February 2009.
These are delicate and delicious and surprisingly easy to make. They also make an adverturous appetizer when entertaining, and you’re guests are sure to love them.
Farmhouse Butternut Squash Soup, February 2009.
Delicious version of a common pureed soup. It’s got bacon for garnish!
Broccoli with Orecchiette, January 2009.
I make this dish once every 2-3 weeks. It’s very easy and takes little time. And, it’s melt-in-your-mouth delicious and a wonderful way to use broccoli. This is one of my favorite carbo-loading dishes before long training runs.
Butternut Squash with Radicchio Pappardelle, January 2009.
This dish is fun and colorful and quite a combination of tastes. A good way to use butternut squash.
Orange Pudding Cake, December 2008.
I typically don’t like cake because it’s so rich and sweet. But this “cake” is not overwhelmingly sweet and offers a delightful combination of tastes.
Italian Green Beans and Potatoes, December 2008.
I make this recipe about once every 2-3 weeks. It’s a tasty way to spruce up green beans and have a bulkier side dish. It calls for Yukon Gold potatoes, but it also tastes good with russet potatoes and everything in between.
Lentil Soup with Italian Sausage and Escarole, October 2008.
This one’s a staple of mine. I’m making it tonight, in fact! It’s a great all-inclusive meal and doesn’t take very much time.
Salt and Pepper Shrimp, October 2008.
This recipe uses cornstarch to bread shrimp instead of flour, making a nice thin crispy outer crunch while not overpowering the taste of the shrimp itself. Go ahead and take the shells off even though the recipe says to leave them on.
Zucchini Kofte with Beet-Bulgur Pilaf, October 2008.
While the zucchini kofte is delicious, my favorite part is the beet-bulgur pilaf. I’ve made the recipe several times; not only is it delicious and a great way to enjoy beets without them tasting too “beety” but it is also one of the prettiest dishes you’ll ever see. The beets turn the bulgur bright pink, and the dark greens mixed in make this dish look like it belongs in a Christmas feast.
Carrot Fennel Soup, November 2008.
Creamy and delicious pureed soup. The carrot and fennel are roasted first, and the soup is exquisite with or without straining through a fine seive.
Spaghetti and Swiss Chard, November 2008.
Personally, I’m always looking for ways to incorporate dark greens into my meals, and this recipe is a great use of swiss chard. Don’t bother with the garlic chips if you don’t have time for them; the dish stands alone without them.
Capturing and Cooking 