With the holidays here, parties are everywhere and so are crudite platters. How easy is it to pile veggies on a tray and fill the center in with a bowl of dip. How about updating that favorite of all appetizers by making individual crudite shot? The old and the new combine to keep a really . . . → Read More: Crudite Shots
All the favorite flavors of Greek cuisine are front and center in this easy to prepare but hard to forget dinner. Lemon, oregano, crisp vegetables, olives and feta combine to make a unique chopped salad. Finish this off with marinated shrimp and soft pita bread for a quick, anytime dinner. The key to the salad . . . → Read More: Greek Chopped Salad with Lemon Shrimp and Pita Bread
Italy has given the world so much in good food and here is another great example. Ribollita, which means twice boiled, is a hearty soup filled with flavor that, when eaten with bread, makes a complete meal – well, maybe a bit of dessert! This is one of those recipes, where everyone seems to have . . . → Read More: Ribollita with Sweet and Hot Red Pepper Rolls
When I had my retail shop this was a huge hit. It is super easy, super tasty and the vibrant colors make you want to dive right in. Serve it with a grilled or roasted chicken breast or salmon fillet for a complete meal. Toasting the couscous first insures it will not clump together when . . . → Read More: Southwestern Roasted Vegetable Couscous with Southwestern Chicken Strips
With Thanksgiving quickly approaching I love this easy side dish that combines three Thanksgiving favorites in one. Life is easier with less work! To make it even easier, it can be done ahead and simply reheated. Just roast the squash and make the filling. Refrigerate separately. About 15 to 20 minutes ahead, heat the squash . . . → Read More: Roasted Acorn Squash with Apples and Cranberries
This recipe comes via one of the Lettuce Entertain You restaurants in Chicago. It was years and years ago and which restaurant I can’t honestly remember. What I do remember is this incredible stew.
It was late in the day and my husband and I were weary from walking around doing research. By the time . . . → Read More: Tuscan Vegetable Stew
One of America’s favorite vegetables is really a fruit and didn’t become popular here until the 1900’s. It is actually a member of the nightshade family which includes potatoes and eggplant. To complicate things even more in 1893 the government gave tomatoes the classification of vegetable for trade purposes. But whatever you call it, the . . . → Read More: Tomato Talk
Until meatless meals grew in acceptance among meat lovers, eggplant, also referred to as aubergine and brinjal, often got a bad rap as it was thought of as a substitute for meat by vegetarians. And let’s face it. For a long time anything vegetarians liked was suspect. Indigenous to India and Sri Lanka it was . . . → Read More: Caponata
One of the most popular special occasion dinners around my house has always been the Beef Kebobs. We were just like the Post Office, neither snow, sleet,etc., etc., would keep us from grilling these. As the years have progressed, the sides have been updated and my newest version, the Warm Grilled Vegetable Medley, is really . . . → Read More: Beef Kebabs with Warm Grilled Vegetable Medley
I have always been fascinated by the making of corned beef and pastrami. When I first found this recipe for corned beef, I thought since Emeril Lagasse made it, it had to work. So out I went and bought several briskets which we trimmed and proceeded to brine as instructed. You can’t imagine my joy . . . → Read More: Corned Beef and Cabbage with Soda Bread
1 cup asparagus, about 6 spears 1 cup stringless snap peas, about 3 ounces 1/2 cup red pepper cut into 1/4 inch slices and then cross cut into thirds, about 1/4 pepper 1 tablespoon olive oil Salt and Pepper to taste
Wash all the vegetables. Preheat the oven to 350 . . . → Read More: Asparagus, Red Peppers and Snap Peas
Line a baking rimmed baking sheet with foil. Spray with a cooking spray. Set aside.
Preheat the oven to 350 degrees.
1 orange 1 large sweet potato (preferably Red Garnett) 1 to 2 tablespoon olive oil Salt and Pepper to taste
With a microplaner, preferrably, zest the orange over a . . . → Read More: Oranged Sweet Potatoes
This is a great salad when time is limited as it must be made a couple of days ahead of time so it properly marinates. When first dressed it will appear there is not enough dressing. As the coleslaw marinates, it will decrease in size, but will remain very crunchy. I like to put it . . . → Read More: Vegetable Coleslaw
All asparagus is not created equal! . . . → Read More: Asparagus