Archive for February 2024
BUCATINI WITH SHRIMP AND SPINACH SAUCE
I always have my go to pasta sauces, but every now and then I like to experiment. I had an extra bunch of spinach on hand, and I thought I’d play around with it to see if I could turn it into a tasty sauce. This worked on the first try. It’s a great…
Read MoreLAMB STEW GREEK STYLE
Looking for a new idea for your Easter lamb? Here’s a hearty dish that got a thumbs up from my neighbors. I often use this cut of lamb for a cassoulet, but I wanted to try a different flavor profile. By simply changing some of the spices to a more Mediterranean leaning and subbing…
Read MoreGRILLED SALMON OVER FRIED RICE
I hate wasting food, so when I found some leftover rice, a half package of spinach and some other bits and pieces in the fridge, I knew I had the makings of a quick fried rice. I topped it with some grilled salmon and I had dinner on the table in less than thirty…
Read MoreCHEESY MASHED POTATOES
This recipe had me at “cheesy.” I’ve never been a big mashed potatoes fan until I had them with cheese. Although decadent, it’s worth the splurge once in awhile. I love to serve these as a side for steak or roast dishes. It’s also great to use the leftovers—if there are any—on top of…
Read MoreMUSHROOM BARLEY SOUP
We’re deep into soup season now, so I’m always looking for variations on a theme. Every week I make a big batch of bone broth and I’m always trying different ways to use it. My husband is a big barley and mushroom fan, so this one is for him. Enjoy! INGREDIENTS (serves 6-8) 1…
Read MoreGARLIC BREAD
Whenever I need a quick side dish that everyone loves, I default to garlic bread. It’s great with steak or pasta dishes. I’ve also used it as the base for a really decadent sandwich. Rather than melting butter, I like to infuse olive oil with minced garlic. I strain the oil before using to…
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