Latest Recipes

SALADS

Butternut Squash, Kale, and Farro Salad

Difficulty Easy

(Serves 4) 2 cups cooked farro, room temperature or cooler (barley works well too) 4 cups lacinato kale, shredded 1 medium butternut squash, (peeled, seeds removed, and cut into 1/2 inch dice) 1/4 cup sunflower seeds 3/4 cup Lemon Caper Dressing (ingredient list below) Kosher salt freshly cracked black pepper […]

BREAKFAST

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 […]

MAIN COURSES

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 […]

SALADS

Broccoli, Carrot, and Cabbage Slaw with 3 Ingredient Miso Tahini Dressing

(Serves 4) 4 cups green cabbage, shredded 2 cups carrots, shredded  2 cups broccoli stems, shredded 2 tbsp sweet white miso paste  2 tbsp seasoned rice wine vinegar (or plain rice wine vinegar and 2 tsp honey) 1/2 cup tahini Room temperature water (about 1/2-3/4 cup) Kosher salt sumac (optional, […]

MAIN COURSES

Pasta with Italian Sausage and Double Kale

Difficulty Easy

(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, […]

SALADS

Summer Greek Quinoa Salad

Difficulty Easy

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 […]

SNACKS

Baked Oatmeal Squares

Difficulty Easy

(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 […]

SNACKS

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 […]

DESSERT

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 […]

DESSERT

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 […]

SALADS

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 […]

SALAD DRESSINGS

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 […]

DESSERT

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 […]

MAIN COURSES

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 […]

SALADS

Kale and Roasted Cauliflower Caesar Salad

Difficulty Easy

(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 […]

MAIN COURSES

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 […]

SAUCES

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 […]

SALAD DRESSINGS

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 […]