Author: thesal28_wp


Pumpkin Ginger Bread with Streusel Topping

This Pumpkin Bread is a spin-off of the legendary Pumpkin Bread by Deb Perelman of the Smitten Kitchen. My take on it adds candied ginger to the batter and tops it with streusel topping. The recipe is for one large loaf (using a standard 9 x 5 loaf pan), but […]


Beef and Quinoa Stuffed Delicata Squash

I always say that Delicata Squash is the “slice and bake” cookie dough of gourds. They are long and thin, typically, and have an edible skin. So you can literally slice them crosswise, bake, and eat them without doing much else (you do need to remove the seeds). However, in […]


Pasta with Italian Sausage and Double Kale

(Serves 4) I created this pasta dish to resolve an issue. My partner really likes sausage pasta with a tiny bit of kale, and I like kale pasta with a tiny bit of sausage. I use two large bunches of kale and 3-4 links of Italian sausage for this recipe, […]


Greek Quinoa Salad

This is a truly satisfying salad on its own, but also great with grilled meat, fish, or high quality jarred tuna (here I used Tonnino brand tuna in olive oil). (Serves 4-6) 3 cups cooked quinoa, cold 5 oz Feta (I prefer Sheep’s Milk, but use what you like), crumbled […]


Baked Oatmeal

(Serves 4-6) 2 cups ROLLED oats  1 cup plus 2 tbsp milk (any kind, dairy or plant based will work) 2 eggs, lightly beaten 4 tbsp melted butter, coconut oil, grapeseed or other neutral oil) 1/3-1/2 cup maple syrup or any sugar (depending on how sweet you want it) 1 […]


Crispy Spiced Chickpeas

(Serves 3-4) 1 1/2 cups cooked chick peas (the amount typically found in one 15 oz. can), drained and patted dry with a paper towel 1/2 cup grapeseed oil 1/2 tsp sugar 1 tsp season salt (I use @simply organic brand) Combine sugar and season salt in a large bowl […]


Blueberry Buckle

Adapted from Cook’s Illustrated Blueberry Buckle recipe, Published 2005 Streusel: 1 cup packed light brown sugar 1 cup unbleached all-purpose flour 4 tbsp granulated sugar 1/2 tsp ground cinnamon pinch Kosher salt 8 tbsp (1 stick butter), cut into 16 pieces, softened, but still cool Cake: 1 1/2 cups unbleached […]


Brown Butter Toffee Chocolate Chip Cookies

8 oz (2 sticks) UNSALTED butter (cut into 16 pieces) 2 cups all purpose flour 3/4 tsp baking soda 1 1/2 tsp Kosher salt (use 3/4 tsp for regular table salt) 3/4 cup granulated sugar 2/3 cup brown sugar (tightly packed) 2 large eggs 2 tsp vanilla extract 1 cup […]


Pesto Potato and Green Bean Salad

(Serves 4 as a side dish) 2 cups green beans, cleaned and trimmed 2 cups pee wee potatoes, washed 1/3 cup Pesto 1/3 cup Parmesan cheese, shaved Kosher salt black pepper Prepare an ice bath by filling a large bowl halfway with ice, and then enough water to fill the […]


Eggless Caesar Dressing (aka Lemon Caper Dressing)

Difficulty Easy

This dressing gets its punch from capers and a dash of Worcestershire. It blends up super creamy and combined with crispy Romaine and Parmesan cheese, makes for a truly superb Caesar Salad. Although I developed this dressing for Caesars, I’ve learned its amazing on a multitude of vegetables, which led […]


Roasted Peach Cake

Recipe adapted from America’s Test Kitchen’s The Perfect Cake About 12 medium peaches 5 tbsp peach liqueur 4 tsp lemon juice 1/3 cup plus 3 tbsp granulated sugar 1/2 cup brown sugar 3 tbsp sugar in the raw 1 cup all purpose flour, plus extra for pan 1 1/2 tsp […]


One Pot Homemade Chicken Soup

Once upon a time, I had an elaborate routine for preparing homemade chicken soup that involved hacking apart whole chickens, oven roasting my mirepoix (chef speak for onions/carrots/celery), and adding a bouquet garni (a bundle of fresh herbs). Then I had a toddler. Then she went to pre-school. Then we […]


Kale and Roasted Cauliflower Caesar Salad

(Serves 4) For Salad: 6 cups romaine lettuce, roughly chopped 6 cups lacinato kale, stems removed, roughly chopped 1 head cauliflower, cut into one inch florets 1/2 cup Parmesan or Pecorino Romano cheese, grated Eggless Caesar Dressing (recipe below) Parmesan Croutons (recipe below) 2-3 tbsp Grapeseed oil Kosher salt Black […]


Turkey and Caramelized Onion Meatballs

Makes 16 large (2 oz.) or 50-ish mini meatballs (“polpettine”) Note: I don’t use dried herbs in these meatballs because I like to keep them ethnicity neutral. Doing so allows me to use them in red sauce, asian soups, and Mediterranean recipes throughout the week. If using in a red […]


Fennel and Citrus Salad with Poppyseed Vinaigrette

(Serves 2 as a side) 1 large bulb fennel, shaved on a mandoline 3 oranges (I prefer blood oranges, but Cara Cara, Navel, or Mandarin all work well too) 2 tbsp mint, roughly chopped 4 tsp sherry vinegar 1 tsp honey 3tbsp extra virgin olive oil 3/4 tsp poppy seeds […]


Crispy Smashed Parmesan Rosemary Potatoes

(Serves 4) 1.5 lbs baby potatoes, scrubbed 3-4 tbsp olive oil Kosher Salt freshly cracked black pepper 1 tbsp chopped fresh rosemary 1/4 cup grated parmesan or pecorino Preheat oven to 400 degrees and adjust oven rack to top position.  Place potatoes in a 4 qt pot and add water until […]


Caramelized Onions

Makes 2 cups 3 lbs onions (about 6 medium), preferably Vidalia, julienned or diced 3 tbsp grapeseed, or other neutral oil 1 1/2 tsp Kosher Salt Add oil to large skillet (at least 12 inches), over high heat. Once oil shimmers, add onions and sprinkle salt evenly over them. For […]


Greek Salad Dressing

(Makes appx. 2 cups) 1/4 cup lemon juice 1/4 cup red wine vinegar 1 tbsp capers 1 garlic clove 1 tbsp honey 1/4 cup olive oil 1 1/4 cups grapeseed oil 3/4 tsp dried oregano 1/2 tsp black pepper 1 tsp Kosher salt In a blender or using carafe and […]


Best Chicken Cutlets

(Serves 4-5 people) 3  6-8 oz boneless, skinless chicken breasts 1/2 cup all purpose flour 2 eggs, beaten 2 cups panko bread crumbs 2 tsp seasoned salt (I use Simply Organic) 12 tbsp grapeseed oil 5 tbsp Kosher salt 1/4 tsp black pepper Dissolve 4 tbsp of kosher salt into […]