Mushroom Risotto

The first time I tried this risotto I was skeptical – very skeptical. How could you get mushroom flavor without dried porchinis or without browning the fresh mushrooms? Why does it seem like too much alcohol and not enough stock? I decided to throw caution to the wind and make only quantity changes, rather than…

Fig, Cheese, & Prosciutto Bites

As fresh fig season comes to an end, I hope you’ll take advantage of it and try these simple bites. They are great for an appetizer if you’re entertaining. This would be a great substitute for a cheese plate. If you’re using this as an appetizer, I suggest 2 to 3 per person. I think…

Ricotta Gnocchi with Pea & Bacon Cream Sauce

While gnocchi is more of a comfort food (read: heavy, better suited to winter months), it is a great vehicle for the bounty of summer farmer’s markets. This ricotta version is insanely easy, very light, and perfect to toss with a mix of fresh summer veggies. Use the ricotta gnocchi recipe below to toss with…

Caprese Crostini with Grilled Tomatoes

On a hot day when you’d like something light for dinner, try these toasts. Get a good loaf of bread, and slice 1/2 to 3/4-inch thick. Grill on both sides until toasted. On a metal skewer, add the cherry or grape tomatoes leaving space between each. Lightly oil the hot grill and grill the tomatoes…

Pumpkin Lasagna

This dish is perfect for fall – rich, hearty, and full of pumpkin flavor. If you’re not a pumpkin lover, feel free to substitute butternut squash. Prepare it exactly the same way as the pumpkin; it also compliments the sage. I recommend preparing the pumpkin at least a day before you want to serve the…

Macaroni & Cheese

I’ve had several people find my first post aboutmacaroni and cheese, and tell me that they don’t feel confident enough to try it without a more formal recipe. I am happy to help, so I have developed this recipe from my method. Before you scoff at my adding mustard to this, it brings out the…

Ratatouille & Brie Sandwich

I am so excited because I just perfected the ratatouille sandwich from Toronto! As promised, here’s the recipe. This recipe is great because it is so multi-purpose. I made the ratatouille last night to have as a side with the most amazing ribs, which left most of ratatouille for these sandwiches the next day. Choose…

Gouda & Prosciutto Stuffed Chicken

This dish is so sinful, no one will believe that it’s not bad for you. I adapted this from a health food cookbook! It is really good served with some sauteed asparagus. Ingredients: 1½ lbs. Chicken breasts (3) 2 c. Buttermilk (use more if necessary to cover) 3 slices Prosciutto 3 slices Smoked Gouda cheese…

Maccaroni & Cheese

What’s better than macaroni and cheese when you need a little decadent comfort food? What I love about this version is that it tastes rich but it isn’t – and its cheep to boot. As I have said many times before, I am on a budget, and as of last week it became a tourniquet….

The Sauce of my Childhood

Meat sauce is one of those basic things you grow out of when your palate changes, and you eventually forget. I was in the grocery store on Sunday debating the amount of energy I had to make meatballs (due to an intense craving) when vague memories of meat sauce surfaced in my brain. It turns…

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